2004年份天然香槟
白中白
细腻平衡的卓越品质将精致的柑橘香气与清香黄油口味完美结合，风度优雅大方。本品可作为开胃酒或正餐酒饮用。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年份
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，随即于六月十日至二十日之间顺利开花。七月份炎热干燥，利于葡萄健康生长；八月份雨量充沛，植被可以吸收充足的水分。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。霞多丽的采摘日为9月27日。整个采摘过程为期三周。
调配
采用香槟地区顶级葡萄园出产的霞多丽，特取首轮压榨精华酿制而成。
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
陈江洪作品，中国水墨。
“童年之梦”，灵感来自于2004 年份天然白中白香槟。圆融饱满又活泼灵动，面包、杏子、肉豆蔻的香味是儿时下午茶的美味回忆，水墨宣纸，故国烟雨，引人入梦。
布鲁诺·巴雅尔
品酒笔记
眼观明亮耀眼的金色折射些许绿色光芒，气泡细腻至极。
闻香 初闻带有新鲜浓郁的柑橘香气，逐渐过渡为热烈的松甜面包香味，并伴随梨皮、肉豆蔻皮及杏皮甜香。
品尝 入口细致生动，口感饱满和谐，富含柑橘蜜饯及杏仁糖香味。回味悠长爽滑。.
葡萄酒观察家 (Wine Spectator, New-York)－2014
贝塔纳与德索夫 2015：17／20
FOOD & CHAMPAGNE PAIRINGS
Grilled Ceps with thyme
and aubergine caviar
Blanc des blancs
2004
Serves 2
• 350g aubergine (eggplants), firm, washed, unpeeled
• 2.5 cl olive oil
• 3 garlic cloves, peeled
• 10g mayonnaise
• 2 miniature aubergines, washed, unpeeled
• 1 tbs flour
• 1.5 dl peanut oil for frying
• 10 springs of thyme
• 600g ceps (mushrooms) (approx. 12 pieces), washed
• Table salt, fresh ground pepper, and fleur de sel
• 1 assembling circle 10cm diameter
• 1 assembling circle 5cm diameter
Blanc de Blancs is a divine match to sushi, shellfish, scallops or a beautiful piece of roast veal.
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, Joel 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. Trim 2 garlic cloves into thick sticks. Pierce the aubergine(s) with the garlic sticks.
Place in a roasting pan and bake in a pre–heated 200°C (392°F) oven for 45 minutes. Meanwhile, chop the remaining garlic clove and remove the thyme leaves from the sprig.
2. Remove the aubergine(s) from the oven. With a spoon scoop out the flesh, discarding the skin. In a skillet, heat 2.5 cl olive oil. Add the aubergine flesh, the chopped garlic and a pinch of thyme. Cook for 10 minutes on medium heat, stirring regularly with a whisk. Salt and pepper to taste and allow the aubergine caviar to cool in a dish on a bed of ice.
3. Once thoroughly cooled, add the mayonnaise and whisk vigorously to incorporate lots of air. Set aside.
4. Slice the mini–aubergines into 2mm thick slices. Gently flour them and fry them in 130°C (266°F) oil for 3 minutes. Drain, and salt to taste.
5. Slice the cépes lengthwise into 2.5cm slices. Season them with table salt, freshly ground pepper, and a pinch of thyme. Drizzle with olive oil. Count approximately 14 slices per person.
Grill the slices a minute per side, trying to get a crisscross pattern.
6. Plate the cépes slices in a circular fan, using the 10cm assembling circle as a guide. The rounded edge of the mushrooms should face outward.
Centered on top of the fanned out cépes, place the 5cm assembling circle. Fill with approximately 45g of aubergine caviar. Carefully remove the two assembling circles. Top with the fried aubergine discs.
7. Before serving, sprinkle the cépes with a few grains of fleur de sel. Serve immediately.
“这款香槟，层次丰富，回味悠长清新，蕴涵矿土和海洋的气息。”