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Taittinger Brut Reserve NV
Bubbles which are fine and a mousse both discreet and persistent. On your palate, the flavour is both fruity and bready, exuding aromas of peach, white flowers, honey and vanilla pod.
Product Description
In 1734, Jacques Fourneaux, a merchant of champagne wines, established the company that would some day become Taittinger. In that early part of the XVIIIth century, the Benedictine abbeys of Hautvillers, Pierry, Verzy, and Saint-Nicaise in Reims, owned the best vineyards in the Champagne region. They cultivated the vines and pressed the harvest to produce the first sparkling wines which they either sold themselves, or through agents in Epernay or Reims. Jacques Fourneaux therefore joined the great adventure of the champagne trade…cautiously at first. The company prospered throughout the XIXth century and after the First World War moved to the fine XIIIth century historical residence located on rue de Tambour: “The House of the Counts of Champagne”. This was the home of Thibaud IV, known as the Singer, who brought back from Cyprus the vines which are the ancestors of today’s Chardonnay. It is at this time that the merger occurred between the company, which had come to be known as Fourneaux-Forest, and the Taittinger family, which would ultimately take control.
The colour is brilliant, golden straw yellow. The bubbles are fine. The mousse is both discreet and persistent. The nose, very expressive and open, is both fruity and bready. It exudes aromas of peach, white flowers (may blossom, acacia) and vanilla pod. On the palate, this lively fresh wine is at once in harmony. This is a delicate wine with flavours of fresh fruit and honey. In all a wine blessed with a well-developed aromatic potential.
Grower: Taittinger
Grape Variety: Chardonnay / Pinot Noir / Pinot Meunier
Style: Fine and Harmonic
Country: France
Appellation: Champagne
Vintage: NV
Closure: CORK
Alcohol: 12% ABV
Bottle Size: 75cl
Mustard-Glazed Black Cod with Fingerlings and Chive Puree
Cooking Time: 01 hrs 15 mins (approx.)
Number of Servings: 4
INGREDIENTS
1 cup snipped chives
1 cup baby spinach
1/2 cup extra-virgin olive oil
Kosher salt
1 pound fingerling potatoes
1/4 cup coarsely chopped pitted green or brown olives
3/4 cup pure olive oil
Four 6-ounce skinless black cod fillets
3 tablespoons Dijon mustard
Freshly ground pepper
1. Preheat the broiler and position a rack 8 inches from the heat. 2. Bring a large saucepan of water to a boil. Add the chives and spinach and blanch for 30 seconds, just until bright green.
3. Drain and rinse under cold water; squeeze dry.
4. Transfer the chives and spinach to a blender. Add the extra-virgin olive oil and puree until smooth. Season with salt.
5. Rinse out the saucepan and fill it with cold water. Add the potatoes and bring to a boil.
6. Simmer until the potatoes are tender, about 10 minutes. Drain the potatoes and cut them into thin coins.
7. Meanwhile, in a microwave-safe bowl, combine the olives with the pure olive oil.
8. Microwave at high power in 2-minute bursts until the olives are golden and crisp, 5 to 6 minutes depending on the microwave.
9. Drain the olives and transfer to a paper towel–lined plate to cool. Reserve the oil for another use.
10. Place the cod on a foil-lined baking sheet, brush with the mustard and season with salt and pepper.
11. Broil for about 10 minutes, until the fish is cooked through and lightly browned on top; transfer to plates and spoon the potatoes alongside.
12. Sprinkle with the olives, drizzle the chive puree all around and serve.
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