Billecart-Salmon Brut Reserve NV

Product Description

Billecart-Salmon is a modest-sized, family-run firm founded in 1818. The name stems from the founder Nicolas-François Billecart and his wife, who was Mademoiselle Salmon. The seventh generation currently runs this winery which cultivates some 30 hectares of vines, in addition to having arrangements covering something like 140 hectares in total. Most of the vineyards come from within close proximity to Epernay. The firm is based in Mareuil-sur-Ay. The motto of the house is “finesse, balance and elegance” and you’ll find these traits in the Champagnes from Billecart. The cellars at Billecart tend to be rather cold, like most underground wineries. This feature is responsible, according to the family, for the fine-ness of the bubbles in a bottle of Billecart-Salmon.

This new shipment of Billecart has slightly higher acidity than previous shipments, making it an ideal aperitif style. The wine opens with a creamy mousse followed by very fine, persistent bead. The nose reveals a biscuit top note followed by citrus, cashew and yeast lees. Creamy palate texture, with fine acid backbone. Flavours of grapefruit are followed by cashew and yeast lees. The Chardonnay component is to the forefront. Very long aftertaste of grapefruit, yeast lees and biscuit with the acidity persisting.

Grower: Billecart-Salmon
Grape Variety: Chardonnay / Pinot Noir / Pinot Meunier
Style: Floral and Zesty
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.