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Louis Roederer Vintage Brut Rosé
Deep pink colour with flashes of red. The bouquet has elements of strawberries, raspberries, blackberries and blueberries and after a short time opens out with nuances of honey. The palate is generous, with good structure and flavours of fleshy red fruit with some rich notes of cream.
Product Description
The Roederer style is built on precision, patience and attention to detail, reflecting the spirit of perfectionism that is the mark of the House. That pefectionism is apparent in every cuvee, every nuance and subtle variation that conspires to give each champagne its pleasurable taste; the outstanding smoothness of the bubbles; a taste that balances fruitiness and freshness; a smooth a subtle structure, marked by a delicate vinosity that finishes on a sensation of fulness. The jewel of the House is Cristal, created in 1876 for Tsar Alexander II. This is champagne at its finest, as inspired today as it has always been, the embodiment of elegance and purity.
A salmon pink colour with golden tints, produces a persistent stream of delicate bubbles. It has an intense fruitiness with a blend of red fruits (Morello cherry), blood oranges, and peach, with slightly candied notes. Nuances of pastries emerge. The palate is round and fruity, marked by grapefruit and citrus zest. Its full body and density are sustained by the almost limestone freshness: the freshness and texture blend to give the wine its persistence. The effervescence integrates well into the juicy and concentrated envelope produced by the exceptionally mature flesh of the Pinot Noir fruits. Fine notes of lightly roasted cocoa beans add generosity and create a sensation of harmony.
Grower: Louis Roederer
Grape Variety: Pinot Noir / Chardonnay
Style: Fruity and Zesty
Country: France
Appellation: Champagne
Vintage: 2015/16
Closure: CORK
Alcohol: 12% ABV
Bottle Size: 75cl
Prawn and Preserved Lemon Cous Cous Salad
Cooking Time: 00 hrs 20 mins (approx.)
Number of Servings: 4
INGREDIENTS
20 fresh cooked king prawns
¾ cup corn cous cous
¾ cup hot water or chicken stock
3 wedges preserved lemon, pulp removed, rinsed & sliced
½ fennel bulb, core removed & sliced thinly
½ cup spring onions, sliced
½ red onion, thinly sliced
½ cup flat leaf parsley, roughly chopped
¼ cup extra virgin olive oil
2 tbsp lemon juice
Sea salt and freshly cracked black pepper to season.
1. Sea salt and freshly cracked black pepper to season.
2. Peel the prawns, leaving the tails on and remove the digestive track.
3. Then place into a bowl and set aside in the fridge until ready to compile the salad.
4. Place the cous cous into a medium size mixing bowl, pour over the hot water or stock, stir and cover with cling film, set aside for 5 minutes then fluff up using a fork. Set aside and allow to cool.
5. Meanwhile, prepare the other ingredients.
6. Once the cous cous has cooled, add the prawns, preserved lemon, fennel, spring onions, parsley & red onion then toss together.
7. Place the olive oil and lemon juice into a mixing bowl and combine well, dressing the cous cous and season to taste.
8. Serve with fresh lemon.
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£67.99
8 in stock
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