2004年份天然香槟
混酿
此款2004年份天然香槟，成熟平衡，口感饱满芬芳，带有野果蜜饯及姜饼清香。
2004年份
该年份气候舒适宜人、和暖清新，再无前一年的酷热难耐之感。2004年较以往10年的平均水平更显干燥清爽。三月份微寒、四月份和暖，葡萄发芽稍迟，随即于6月10日至20日之间顺利开花。七月份炎热干燥，利于葡萄健康生长；八月份雨量充沛，令植被摄入充足的水分。恰到好处的水量配比让葡萄果实颗粒饱满、平稳成熟，足以抵御九月份的强烈光照及较高气温。环境条件如此优越的夏末充分保障了果实的卓越品质。莫尼耶皮诺的采摘日始于9月25日，霞多丽及黑皮诺则为27日。整个采摘过程为期三周。
调配
特取其首轮压榨精华酿制而成，含有48%的霞多丽与52%的黑皮诺，果实来自9个村庄。
酿造
带酒脚陈酿9年，除渣后至少存放12个月。
调味
超天然: 5g/L。
独道
Arthur Djoroukhian作品，油画。
“交响曲”，灵感来自于2004年份天然混酿香槟：层次丰富饱满柔和，口感轻柔回味悠长。画家用画笔再现了此款佳酿的伟大及优雅。
布鲁诺·巴雅尔
品酒笔记
眼观 金黄色液体闪烁琥珀光泽，气泡明亮而欢快。
闻香 初闻浓郁细腻、宽广而复杂的酒体结构逐层展现。清新柔和的水果芳香(黑加仑、野果、熟樱桃)中伴有浓郁的鲜榨柑橘水果类香气。尾香中传递牛油起酥面包、榅桲及刺槐蜜的迷人芬芳。
品尝 口感饱满含蓄、柔和清爽，富含熟果及香料味(桂皮、雪松木、烤榛果)，非常和谐。回味精致悠长，并伴有蜜饯榅桲皮香。
贝塔纳与德索夫－2016
高特米优 2015：17／20
贝塔纳与德索夫 2016：17／20
FOOD & CHAMPAGNE PAIRINGS
Langoustine Papillote
with Basil Joël Robuchon
Assemblage
2004
Serves 2
• 600g langoustines (approx. 6 pieces), tails only
• 1 bunch fresh basil
• 2.5 cl Olive oil
• 2 sheets filo pastry
• 2.5 cl Champagne, Première Cuvée
• 1 small white onion
• Table salt, and freshly ground pepper.
• 6 wooden toothpicks
• Oil for deep frying
Suggested fine food pairing: The 2004 Assemblage matches well with comte or very old mimolette. This complex and mature champagne goes well with shellfish too.
In 2000, acclaimed French chef, Joël Robuchon discovers the BRUNO PAILLARD Champagnes. Here is what tasting BRUNO PAILLARD inspires him: “This champagne, low in sugar content, well balanced, and with its subtle note of hazelnut, is the result of a demanding personality, an excellent connoisseur of terroir and of the best crus. I do believe that he and I have the same notions of hard work and perfection.” Thus, Joël Robuchon has worked for a decade on matching his dishes to the champagnes of BRUNO PAILLARD.
The fruitful exchange between the culinary and Champagne worlds, has led to the creation of the following recipes by Joël Robuchon exclusively for BRUNO PAILLARD Champagne.
1. De–stem the basil and set aside 12 large leaves. Blanche the remaining basil by plunging it in salted boiling water for 3 minutes.
Drain, and place immediately in an ice bath. Drain again. Place in a mixer and purée. Set aside.
2. Peel and finely mince the small white onion. Allow it to soften, without browning, in a saucepan with 2.5 cl olive oil and a pinch of table salt. In a separate saucepan, boil 2.5 cl Champagne Brut. To the softened onion, add the basil purée. Thin out the purée by adding the hot Champagne.
3. Peel the langoustines, keeping only the tails. Pat dry with paper towel, and add salt and pepper. Wrap a basil leaf around each tail.
4. Cut the filo pastry sheets in quarters.
Wrap each lobster tail with the quarters of filo pastry, and pin the pastry to the lobster with a toothpick.
5. Carefully heat the deep–frying oil to 160°C (320°F). Plunge the remaining 6 basil leaves 30 seconds in the oil. Remove with a skimmer, and add salt. Then, plunge the lobster parcels 40 seconds in 180°C oil. Drain well.
“心水之选：几乎等量的霞多丽和黑皮诺来自9个村庄，细腻精致，平衡丰富。品尝恰当时。”