- No products in the basket.
Pol Roger Brut Vintage Magnum
The first criterion for declaring a vintage wine is its capacity to age. Devotees who have the patience to age their champagnes are rewarded with a more complex and richer wine. The wine is balanced with remarkable harmony. An amazingly pure champagne.
Product Description
Champagne Pol Roger is one of the very few remaining houses still owned and run by the founding family, who remain responsible for the winemaking and selection of the cuvées each year. Pol Roger was born on 24th December 1831 in the village of Aÿ. He elected not to follow his father’s footsteps by entering the law, but received his support when he showed a determined interest in the wine trade. Pol set up in Aÿ as a négociant or wholesaler at the age of 17, drawing initial business from his family’s contacts and clients of his father. The following year, 1849, saw the birth of the new champagne house as Pol Roger began to create his own cuvées (for release from 1853) rather than bring in wines solely from other houses.
A golden yellow straw-like color, bright and full of intensity with attractive lingering bubbles. A fine nose with enticing notes of fresh honey, candied grapefruit and lime. On the palate a dominating fruitiness with light biscuit character. A full and long texture displaying freshness and viscosity.
Grower: Pol Roger
Grape Variety: Pinot Noir / Chardonnay
Style: Fresh and Fruity
Country: France
Appellation: Champagne
Vintage: 2013
Closure: CORK
Alcohol: 12% ABV
Bottle Size: 150cl
Grilled Monkfish with Mango Sauce
Cooking Time: 01 hrs 30 mins (approx.)
Number of Servings: 2-3
INGREDIENTS
For the mango sauce //
1 tbsp olive oil
½ mango, peeled and finely chopped
For the monkfish //
150g/5½oz monkfish steak
1 tbsp olive oil
½ lemon, juice only
1 tsp chopped fresh parsley
1 tsp chopped fresh chives
salt and freshly ground black pepper
1. To make the sauce, heat the oil in a frying pan over a high heat. 2. Add the mango and sauté until the mango has cooked down, then transfer to a food processor and blend to a smooth purée.
3. For the monkfish, place the monkfish, oil and lemon juice into a bowl and marinate for five minutes.
4. Heat a griddle pan until smoking.
5. Season the monkfish with salt and freshly ground black pepper place on the griddle to char-grill for two minutes on each side, or until cooked through.
6. To serve, spoon the mango sauce in the centre of a warm plate, top with the fish and sprinkle over the chopped fresh herbs.
Would you like to submit yours?
Be the first to review “Pol Roger Brut Vintage Magnum”
You must be logged in to post a comment.
£149.99
1 in stock
Featured Products
-
19 Crimes The Deported
£59.94 -
Cockspur Rum Punch
£8.99 -
Sunset Rum Punch
£18.99 -
Lindeman Gentleman’s Collection Chardonnay
£47.94 -
19 Crimes Red Wine
£47.94 -
Crystal Head Aurora Vodka
£54.99
There are no reviews yet