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Ayala Brut Majeur Rosé
Epitomises the dry, elegant style of the house offering great balance and poise from the Pinot Noir dominant blend. The Rose has a higher percentage of Chardonnay than the rest of the range which gives it elegance. Morello cherries, soft spices and raspberry touches make this a lovely champagne.
Product Description
In 1750, Don Antonio de Ayala y Vergara, a Spanish aristocrat, was appointed Chancelor (Finance Minister) of New Grenada (now Colombia) by King Ferdinand VI of Spain. His son signs peace with Simon Bolivar. His grandson comes to France as the Consul of Colombia. Then comes Edmond de Ayala (1831-1902), who is invited to Champagne by the Viscount of Mareuil to learn the business. He falls in love with the Viscount’s niece, the beautiful Miss Gabrielle d’Albrecht. As the dowry for their wedding in 1860, he receives the magnificent Château of Aÿ as well as some very prime vineyards located in Aÿ and Mareuil sur Aÿ. This love story is also the beginning of a prestigious champagne house : Ayala develops rapidly in Great Britain thanks to Edmond’s brother who was based in London. In 1882, Ayala was one of the 18 founder members of the Syndicate of the Grandes Marques. Before the 2nd world war, Ayala was the supplier for the courts of Great Britain and Spain.
Pale, with a delicate pink hue. The bouquet is charming, generous and open. Reveals aromas of red berries (strawberries, raspberries) and vine peaches. The palate shows light yet expressive. Shows great freshness, due to the high proportion of chardonnay in the blend. Notes of red gooseberries and raspberries, with a lengthy and voluptuous finish.
Grower: Ayala
Grape Variety: Chardonnay / Pinot Noir / Pinot Meunier
Style: Fresh and Zesty
Country: France
Appellation: Champagne
Vintage: NV
Closure: CORK
Alcohol: 12% ABV
Bottle Size: 75cl
Grilled Sesame Prawns with Red Pepper and Garlic Dressing
Cooking Time: 01 hrs 00 mins (approx.)
Number of Servings: 1
INGREDIENTS
For the red pepper and garlic dressing //
1 tbsp olive oil
½ onion, finely chopped
1 garlic clove, chopped
1 red pepper, chopped
100ml/3½fl oz white wine
½ tsp sea salt
For the prawns //
2 king prawns, shells removed, de-veined
1 tbsp sesame seeds
1 tbsp olive oil
1. For the red pepper and garlic dressing, heat the oil in a frying pan over a medium and fry the onion and garlic for 4-5 minutes, until soft but not coloured.
2. Add the red pepper and stir well, then pour in the wine and add the salt. Boil for 5-7 minutes, until the dressing is beginning to reduce and the red pepper is tender.
3. For the prawns, roll the prawns in the sesame seeds to completely coat.
4. Heat a griddle pan and drizzle with the oil.
5. Add the prawns and cook for two minutes on each side, until completely cooked through .
6. To serve, spoon the red pepper and garlic dressing onto a plate and place the sesame prawns on top.
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£34.99
12 in stock
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