Charles Heidsieck Brut Millésime

Product Description

Charles-Camille Heidsieck was an adventurous man, full of dare and determination, who let no obstacles stand in his way. Hard-working and creative, he founded his own company in 1851 and worked all his life to give his wines a reputation of the highest quality. In 1852 he was one of the first Champagne company owners to go to New York, where his charm and self-assurance seduced the Americans, who gave him the nickname ‘Champagne Charlie’, and his wines were welcomed with enthusiasm. Charles-Camille Heidsieck conquered Champagne lovers around the world, not only with his peerless business acumen, but also with the quality of his wines.

Golden in appearance, on the bouquet the aromas are autumnal and warm with notes of praline and lightly toasted hazelnuts. The palate is rich, as would be expected from a warm and generous vintage, with intense notes of dried apricots, dates and figs. Full bodied and layered, and lasting on the finish.

Grower: Charles Heidsieck
Grape Variety: Pinot Noir / Chardonnay
Style: Rich and Savoury
Country: France
Appellation: Champagne
Vintage: 2005/6
Closure: CORK
Alcohol: 12% ABV
Bottle Size: 75cl

Spiced Seafood Skewers

Cooking Time: 00 hrs 30 mins (approx.)
Number of Servings: 4

INGREDIENTS

1 1/2 teaspoons yellow mustard seeds
1 teaspoon black peppercorns
3/4 teaspoon chile powder
1 small bay leaf
1/2 teaspoon celery seeds
1/2 teaspoon coriander seeds
1/4 teaspoon ground ginger
1 1/2 tablespoons kosher salt
12 large shrimp, shelled and deveined
8 large sea scallops
3/4 pound salmon fillet with skin, cut into 8 cubes
2 tablespoons extra-virgin olive oil
1 tablespoon minced flat-leaf parsley
lemon wedges, for serving

1. In a small skillet, combine the mustard seeds, peppercorns, chile powder, bay leaf, celery seeds, coriander seeds and ginger and stir over moderate heat until fragrant, about 2 minutes.
2. Transfer to a spice grinder and let cool completely, then grind to a powder. Stir in the salt.
3. Light a grill or preheat a grill pan. Thread the shrimp onto 4 metal skewers. Alternate the scallops and salmon cubes on 4 more metal skewers.
4. Brush the skewers with the olive oil and season generously with the spice mix. (Reserve any remaining spice mix for another use.)
5. Grill the skewers over moderately high heat until the seafood is lightly charred and just cooked through, about 4 minutes. 6. Sprinkle the seafood with the parsley and serve with lemon wedges.