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Moët et Chandon Grand Vintage
Delicately floral and fresh-scented but with richer sweet biscuit and creamy orange on the palate. An exquisite new release.
Product Description
The love story began in 1745 when Louis XV’s favourite, The Marquise de Pompadour, who surrounded herself with the greatest artists and philosophers of the era, proclaimed that “champagne is the only wine that leaves a woman beautiful after drinking”. Some of the greatest women in history have contributed to the renown of Moët & Chandon champagne. Both Napoleon’s mother and his wife, Josephine, were its powerful proponents under the First Empire. Brut Impérial is a balanced assemblage of the three vine varieties disclosing a succession of elegant and harmonious sensations, a fresh maturity, supple and refined lines, inspiring well-being and an emotion which is appreciated and shared.
Aromas of nashi, cashew and candied fruits lead to floral expressions of light almond, honey and toast. On the palate, there is impeccable balance between aged characters and the natural fruit of the varietals, peach from the Chardonnay, cherry and currant of the Pinot. There is notable intensity and depth, warm brioche and ripe pear notes, complimented by almond and citrus flavours. The blend is generous, this is a joyous wine with a generous and seductive personality, distinguished and flavoursome, elegant and mature. More than any other wine, Grand Vintage Cuvée expresses the seductive magic of Champagne, a very special Moët & Chandon vintage.
Grower: Moët et Chandon
Grape Variety: Chardonnay / Pinot Noir / Pinot Meunier
Style: Zesty and Harmonic
Country: France
Appellation: Champagne
Vintage: 2016
Closure: CORK
Alcohol: 12% ABV
Bottle Size: 75cl
Japanese Eel Canapés with Horseradish Crème Fraîche
Cooking Time: 00 hrs 30 mins (approx.)
Number of Servings: 40
INGREDIENTS
2 tablespoons well-drained prepared horseradish
1 cup crème fraîche
1 loaf of Gingerbread
14 ounces Japanese seasoned broiled eel or 1/4 -inch-thick slices of smoked salmon
1 1/2 tablespoons soy sauce
3 tablespoons melted unsalted butter
1/2 cup finely diced red onion
1/4 cup snipped chives
1 small bunch chervil
1. In a small bowl, stir the horseradish into the crème fraîche and refrigerate for at least 20 minutes.
2. Preheat the broiler. Cut the loaf of gingerbread into twenty 1/4 -inch-thick slices and halve each slice.
3. Arrange the slices on 2 large baking sheets and broil, 1 pan at a time, for about 25 seconds to crisp the gingerbread edges.
4. Let cool. Cut the fish into forty 3/4 -inch-wide diagonal strips. Arrange the strips on a baking sheet and brush with the soy sauce and 1 tablespoon of the melted butter.
5. Broil for 1 to 2 minutes, or until crisp.
6. Lightly brush the gingerbread with the remaining 2 tablespoons of butter.
7. Top each piece with 1/2 teaspoon of the horseradish cream and a piece of broiled fish.
8. Garnish with a dab of horseradish cream, a sprinkling of red onion and chives and a small chervil sprig.
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£54.99
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