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Bollinger Special Cuvée NV
Bollinger is famous for making big, powerful wines with biscuity aromas and flavours and clean, crisp citrus fruit. It has a long, elegant finish.
Product Description
We often hear that the House of Bollinger incarnates a style. Most certainly, Bollinger proposes to great wine-lovers something different and unique in Champagne. This specific style is bound to a family history that, for generations, chose to stay close to its land while ensuring it developed its international reputation. In times of the merging of businesses, the House of Bollinger remains faithful to this tradition. It is one of the last family and independent houses of the Champagne trade and it intends to continue that way. Heirs of the style, the members of the present management clearly asserted their wish to ensure the continuity of the Bollinger style in a charter of ethics and quality.
A satisfying, rich and flavourful brut in a nicely balanced package. It combines bright, fresh fruit flavours with mellow toast and vanilla accents from ageing, is smooth in texture, vibrant in balance and long on the finish.
Grower: Bollinger
Grape Variety: Chardonnay / Pinot Noir / Pinot Meunier
Style: Rich and Vibrant
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.
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£44.99
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