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Schramsberg Blanc de Noirs
An elegant, finely etched Blanc de Noirs. Although a touch on the restrained side and a bit lean on the palate, it is a nonetheless a complete and wonderfully well-crafted wine with a very fine, creamy mousse, a cleansing bias to crispness and a rich and refined finish that seems to go on forever.
Our Normal RRP: £39.99
Product Description
In 1826, in the small town of Pfeddersheim Germany, along the Rhine River, Jacob Schram was born. He came from a winemaking family. When he was sixteen, the young Schram immigrated to New York. He was educated in the trade of barbering, and in 1852 sailed across the Caribbean, crossed-over the Panama Isthmus, and continued up to San Francisco. He spent the next several years barbering, eventually moving his way north, to the Napa Valley. In 1859 he married Annie Christine Weaver, also from Germany, and they started a family. For several years he continued to barber full time. Never far from his thoughts were his homeland and his roots in the vinelands of Germany. In 1862, Jacob purchased a large piece of land on the mountainsides of the Napa Valley. He was going to be a part of the emerging efforts by many fellow German countrymen in the Napa Valley to make wine; thus Schramsberg was born. The Schramsberg estate is tucked into the densely forested slopes of Diamond Mountain, a few miles south of the town of Calistoga, and is home to the oldest hillside vineyards in Napa. It totals 218 acres with 43 acres planted to vines. The estate, a registered historic landmark, has been painstakingly restored by the Davies family. The Victorian house, the lower winery, the barn and the caves remain largely unchanged since Jacob Schram’s days. Schramsberg has also played a role in world history. The Blanc de Blancs was used for President Nixon’s 1972 “Toast to Peace” with China’s Premier Zhou Enlai. Schramsberg’s sparkling wines have been served at official State functions by every U.S. Presidential administration since.
The Blanc de Noirs has lively aromas of apricot and persimmon, which gracefully lead to nuances of honey and lemon. The fruitful nose is complemented by vanilla spice and candied almond. The palate offers crisp and tart flavors of orange and lime rind, supported by a touch of roasted coffee. The finish is long and lingering.
Parmesan Shortbread Canapes with Creamed Goats Cheese and Red Onion Marmalade Canapés
Cooking Time: 00 hrs 30 mins (approx.)
Number of Servings: 22
INGREDIENTS
For the parmesan shortbread //
255g/9oz plain flour
225g/8oz parmesan (or a vegetarian alternative), grated
½ tsp salt
½ tsp pepper
½ tsp cayenne pepper
200g/7oz cold butter
1 free-range egg yolk
For the red onion marmalade //
large knob of butter
2 medium red onions, thinly sliced
1 sprig fresh thyme
2 tbsp red wine
For the creamed goats' cheese //
150g/5oz mild goats' cheese
1-2 tbsp milk
salt and freshly ground black pepper
1. For the parmesan shortbreads, sift the flour into a bowl with the parmesan, salt, pepper and cayenne pepper.
2. Grate the cold butter into the dry ingredients and rub together until the mixture resembles breadcrumbs.
3. Add the egg yolk and mix together to form a firm dough.
4. Form into a ball, wrap with cling film and chill in the fridge for two hours.
5. Preheat the oven to 180C/355F/Gas 4.
6. Remove the dough from the fridge and roll out to a thickness of about 0.5cm/¼in on a floured work surface.
7. Using a star-shaped cutter, cut out 40 large (6cm/2½in diameter) or 60 small (4.5cm/2in diameter) shortbread stars, or a mixture of sizes.
8. Place the shortbread stars onto a baking tray lined with greaseproof paper and bake in the oven for 10-12 minutes, until golden-brown. Remove from the oven and leave to cool. They'll keep in an airtight container for 3-4 days.
9. For the red onion marmalade, melt the butter in a small pan, add the red onions, thyme and red wine and cook over a very low heat for 20-30 minutes, or until the red wine has completely reduced, the onions have caramelised and the marmalade is thick and sticky. Leave to cool.
10. Meanwhile, for the creamed goats' cheese, place the goats' cheese into a food processor and blend with enough milk to form a smooth, thick paste. If you don't have a food processor, mix until smooth in a bowl.
11. To serve, spread or pipe a small amount of creamed goats' cheese onto each shortbread star.
12. Top with a little red onion marmalade and serve at once.
Grower: Schramsberg
Grape Variety: Pinot Noir / Chardonnay
Style: Crisp and Tart
Country: USA
Appellation: Napa Valley / Sonoma County / Mendocino, / Marin
Vintage: 2014/15
Closure: CORK
Alcohol: 12.7% ABV
Bottle Size: 75cl
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