Barons de Rothschild Brut

Product Description

The Barons de Rothschild from Château Lafite, Château Mouton and Château Clarke have joined forces to form the latest Champagne house. With the ushering in of the New Millennium the Rothschild’s decided to create the symbol of their work and spirit values through the most prestigious wine area in the world, Champagne. In 2005 the three branches of the Rothschild family along with several of the most passionate families of champagne united to establish this new house of excellence within Champagne, based in Reims itself. Long term contracts with selected vignerons in the finest Grand and Premier Cru areas, particularly in the Côte des Blancs were agreed upon and this year we see the culmination of viticultural excellence and deft vinification as the very first release of what will most definitely be among the most sought after Champagne in production arrives on our shores. Three wines of the utmost quality made in the traditional manner make up the entirety of the Rothschild’s Champagne production all of which have Chardonnay as the major contributing varietal. The house style is that of elegance, lightness and refinement.

Pale yellow gold. Very fine and long lasting bubbles. On the nose, fresh and delicate with floral notes. The palate is smooth and harmonious, perfectly structured to last long in the mouth.

Grower: Barons de Rothschild
Grape Variety: Pinot Noir / Chardonnay
Style: Floral and Creamy
Country: France
Appellation: Champagne
Vintage: NV
Closure: CORK
Alcohol: 12% ABV
Bottle Size: 75cl

Smoked Salmon Blini Canapés

Cooking Time: 00 hrs 30 mins (approx.)
Number of Servings: 24-26

INGREDIENTS

1 lemon, zest and juice only
200g/7oz smoked salmon
20-24 ready-made cocktail blinis
1 small shallot, finely chopped
142ml/5fl oz soured cream
small bunch fresh dill
freshly ground black pepper

1. Use a lemon zester to remove thin strips of zest from the lemon, taking care to avoid the white pith, which tastes bitter. Put the strips to one side.
2. To dice the salmon, pile up the slices of smoked salmon into a stack. Using a very sharp knife, cut across the stack to give you thin strips.
3. Turn the stack 90 degrees and cut across the strips again so that end up with fine dice. Place into a bowl.
4. Add the juice of half of the lemon, or more to taste, and season with freshly ground black pepper.
5. Add the finely chopped shallot and mix well.
6.To serve, spread a layer of soured cream onto each blini. Place a spoonful of the salmon mixture on top of the soured cream and garnish each with a small sprig of dill and a strip of lemon zest.