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Joseph Perrier Millésime Rosé Vintage
An aroma of small red fruits excites the senses, overlaid with floral notes of violets and wallflowers and a hint of wild plums. This vintage Rosé fills the mouth with delicious ripe red fruits, followed by a glorious finish, it is rich and staggeringly intense.
Product Description
Joseph, the son of wine merchant, François-Alexandre, established the Champagne House in 1825, “Joseph Perrier Fils et Cie”. They settled in Châlons-Sur- Marne, on the road to Fagnières. The offices are housed in an old post house and the wine cellars in the adjoining master residence. During that period, Chalons-Sur- Marne (now Châlons-en-Champagne) had several hectares of vineyards and approximately ten distinguished Champagne Houses. The House remains located at the original address of 69 Avenue de Paris, in Chalons-en-Champagne, and loyal to its origins.
The appearance is brilliant and luminous, with a beautiful raspberry color. The nose is subtle, fresh and attractive with aromas of wild violets and morello cherry. This is Followed by hints of cassis and redcurrants, with a touch of vanilla. On the palate there are flavors of red fruits deliciously cooked, with notes of ripe plums.
Grower: Joseph Perrier
Grape Variety: Chardonnay / Pinot Noir / Cumières Rouge
Style: Fruity and Fresh
Country: France
Appellation: Champagne
Vintage: 2004
Closure: CORK
Alcohol: 12% ABV
Bottle Size: 75cl
Stilton Puffs
Cooking Time: 00 hrs 30 mins (approx.)
Number of Servings: 24
INGREDIENTS
plain flour, for dusting
1 x 380g/13oz ready-made puff pastry sheet
300g/10½oz Stilton
1 free-range egg, beaten
100g/3½oz parmesan, freshly grated
1. Crumble the Stilton into a bowl and crush with a fork.
2. Put a heaped teaspoon of the cheese into the centre left of each rectangle, brush the edges with the egg wash.
3. Fold the pastry over the cheese and crimp the edges to seal and place onto the lined baking tray.
4. Brush the outside with the beaten egg and grate the parmesan over each parcel.
5. Make a little hole in the top of each parcel with the tip of a sharp knife.
6. Bake for 10-15 minutes until golden-brown all over.
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