Nyetimber 1086 Prestige Cuvée

Product Description

Nyetimber Vineyard pioneered the UK’s recent rise to fame and recognition for its ability to be taken seriously at international level. The estate was conceived, planted and equipped exclusively for the production of top-quality sparkling wines. Nyetimber owes it’s reputation (and awards) to the high quality of the fruit which emanates from this ideal site and to the fastidious and non-interventionist activity in the winery. From the heart of West Sussex, Nyetimber continues to build upon it’s reputation as the premium English sparkling wine to rival Champagne. Now the largest vineyard in the UK, the Nyetimber Estate comprises 438 acres under vine and it is the fusion of expertise in the vineyard together with highly skilled wine making that sets the wines apart. Also unique in the UK, Nyetimber is the only producer to make premium sparkling wine exclusively from estate grown fruit, thus ensuring complete control at every stage of the process.

This Prestige Cuvee is characterised by its balance, acidity, length and texture. It has alluring aromas including notes of honey, pastry and roasted nuts. A shimmering core of vibrant acidity carries the wine to a pure and long finish. The wine wraps wonderfully around the palate in a slow reveal, and gains in intrigue as it gains momentum.

Grower: Nyetimber
Grape Variety: Chardonnay / Pinot Noir / Pinot Meunier
Style: Rich and Complex
Country: England
Appellation: Sussex
Vintage: 2009
Closure: CORK
Alcohol: 12% ABV
Bottle Size: 75cl

Lobster and Mango Salad with a Beurre Noisette

Cooking Time: 00 hrs 30 mins (approx.)
Number of Servings: 2

INGREDIENTS

For the orange zest salad //

½ orange, zest removed and cut into very fine strips, flesh segmented
250g/9oz mixed salad leaves (such as rocket, frissée, watercress, nasturtium or dandelion)
2 tbsp sugar
1 tbsp Moscatel vinegar
2 tbsp rapeseed oil

For the lobster and mango //

1x 550g/1lb 4oz precooked lobster
100g/3½oz butter
salt
1 lemon, juice only
1 mango, peeled, stoned and sliced
mustard cress, to garnish

1. For the orange zest salad, blanch the strips of zest in boiling water three times to remove the bitterness.
2. Drain the zest thoroughly and set aside on kitchen paper.
3. Mix the salad leaves with the orange segments. Set aside.
4. For the lobster and mango, blanch the lobster in boiling salted water, two minutes for the tails and three minutes for the claws.
5. Remove the lobster meat from the shells, cut the tail in half and remove the claws.
6. In a pan, warm the butter until foaming, drop in the lobster and heat through, basting all the time.
7. Season, to taste, with salt and lemon juice.
8. Remove the lobster from the pan and add the mango slices to the butter.
9. Cook until the mango is soft and warm. Reserve the butter.
10. For the orange zest salad, place the zest in a small frying pan with the sugar.
11. Heat until the sugar is caramelised and coats the zest.
12. Set aside to cool slightly, them mix with the vinegar and oil.
13. Pour over the salad leaves and toss to coat.
14. Place the dressed salad in the centre of serving plates with the lobster around the side and mango on top.
15. Drizzle the butter over and garnish with mustard cress.