Moët et Chandon Rosé Impérial Magnum

Product Description

The love story began in 1745 when Louis XV’s favourite, The Marquise de Pompadour, who surrounded herself with the greatest artists and philosophers of the era, proclaimed that “champagne is the only wine that leaves a woman beautiful after drinking”. Some of the greatest women in history have contributed to the renown of Moët & Chandon champagne. Both Napoleon’s mother and his wife, Josephine, were its powerful proponents under the First Empire. Brut Impérial is a balanced assemblage of the three vine varieties disclosing a succession of elegant and harmonious sensations, a fresh maturity, supple and refined lines, inspiring well-being and an emotion which is appreciated and shared.

Brut Rosé is a seductive wine : the assemblage, which is formed around Pinot Noir, is both spontaneous and balanced, emphasising fruity liveliness. It is zestful, with great suppleness. The assemblage with red wine also gives it feminine, coppery shades.This delicate rosé champagne is a harmonious blend of Pinot-Noir, Pinot-Meunier and Chardonnay grapes and this cuvée certainly reflects that wonderful season as it sparkles and breathes, displaying depth and harmony. On the palate, lively, expressive, dominated by the scent of wild strawberries. Full-bodied, zestful, assertive fruitiness. The ideal aperitif wine.

Grower: Moët et Chandon
Grape Variety: Chardonnay / Pinot Noir / Pinot Meunier
Style: Zesty and Harmonic
Country: France
Appellation: Champagne
Vintage: NV
Closure: CORK
Alcohol: 12% ABV
Bottle Size: 150cl

Creamed Oysters and Leeks On Toast

Cooking Time: 00 hrs 25 mins (approx.)
Number of Servings: 8

INGREDIENTS

Ten 1/2-inch-thick slices of white bread or brioche, crust removed
4 tablespoons unsalted butter, softened
1 1/2 pints shucked oysters (about 4 dozen), liquor drained and reserved
1/2 cup dry white wine
6 ounces thickly sliced smoked bacon, cut into 1/2-inch dice
2 large leeks, white and tender green parts, finely chopped
2 medium celery ribs, finely chopped
1 medium onion, finely chopped
2 tablespoons all-purpose flour
1/2 cup milk
1/2 cup heavy cream
1 teaspoon chopped thyme
3 tablespoons fresh lemon juice
Salt and freshly ground pepper
Tabasco sauce

1. Preheat the oven to 350°.
2. Spread the bread with 3 tablespoons of the butter and arrange the slices, buttered side up, on a large baking sheet.
3. Toast for about 10 minutes, or until golden brown and crispy. Cut the toasts in half diagonally.
4. In a medium saucepan, combine the reserved oyster liquor and the wine and bring to a simmer over moderately high heat. 5. Add the oysters and simmer over low heat until their edges start to curl, about 3 minutes.
6. With a slotted spoon, transfer the oysters to a plate; reserve the oyster-poaching liquid.
7. In a large skillet, cook the bacon over moderate heat, stirring occasionally, until crisp, about 8 minutes.
8. Using a slotted spoon, transfer the bacon to paper towels to drain. Pour off all but 1 tablespoon of the bacon fat from the skillet and add the remaining 1 tablespoon of butter.
9. Add the leeks, celery and onion and cook over low heat, stirring occasionally, until softened, about 10 minutes.
10. Stir in the flour and cook for 1 minute. Slowly add the reserved oyster-poaching liquid, whisking constantly, until smooth. 11. Simmer over low heat, whisking often, until no floury taste remains, about 3 minutes.
12. Whisk in the milk, cream and thyme and simmer for 3 minutes longer, until thickened and creamy.
13. Stir in the lemon juice, then season with salt, pepper and Tabasco.
14. Fold in the oysters and cook just until warmed through, about 1 minute.
15. Arrange 2 toast halves on each of 10 plates.
16. Spoon the creamed oysters on top, sprinkle with the bacon and serve at once.