G.H. Mumm Cordon Rouge
Clean and subtle on the nose. Rich juicy fruits in the mouth with toasted nuts and subtle yeasty overtones. Fresh, elegant and balanced with a long, creamy finish.
Product Description
With a legacy of almost two centuries behind it – the House of G.H. MUMM, established in 1827, still aspires to the original aims of the great Georges Hermann Mumm, one of the father figures of the House. His passion was to achieve the highest possible quality for G.H. MUMM champagnes: time after time he was heard to say “Only the Best”. In 1875, he decided to decorate each of his bottles with the prized Cordon Rouge or red sash of the Légion d’Honneur, the highest French civilian distinction, created by Napoleon I. Over and above the symbol of excellence that it represents, the Cordon Rouge embodies the true spirit that drives the House: the quest for perfection, a spirit of adventure and panache. he flagship Mumm Cordon Rouge Brut embodies the G.H. MUMM House style of freshness, elegance and power from the quality of the Pinot Noir in the blend. This style has been passed down from one Cellarmaster to another since 1827 and our current Cellarmaster continues this tradition today.
A fresh golden yellow with jade tints, an elegant stream of bubbles rising to form a rich, lively foam. The nose develops aromas of lemon and grapefruit, with notes of white peach, apricot and acidulous apple. Lingering notes of vanilla, dried fruit and honey. Complex fresh fruit and caramel flavours are the mark of a great wine. A touch of acidity and remarkable length in the mouth make a consistently delightful finish.
Grower: G.H. Mumm
Grape Variety: Pinot Noir / Pinot Meunier / Chardonnay
Style: Elegant and Complex
Country: France
Appellation: Champagne
Vintage: NV
Closure: CORK
Alcohol: 12.5% ABV
Bottle Size: 75cl
Glazed-Beet-and-Burrata Toasts
Cooking Time: 01 hrs 15 mins (approx.)
Number of Servings: 4
INGREDIENTS
3 beets (about 3/4 pound total)
4 thyme sprigs
1 teaspoon black peppercorns
1 tablespoon red wine vinegar
1/2 cup sherry vinegar
2 tablespoons sugar
1 rosemary sprig
Salt
Twelve 4-by-2-inch slices of dense whole-grain bread, brushed with olive oil and toasted
1/2 pound burrata cheese, cut into 12 pieces
12 small watercress sprigs
Extra-virgin olive oil, for drizzling
Flaky salt, such as Maldon, for garnish
1. In a medium saucepan, cover the beets with cold water.
2. Add the thyme sprigs, black peppercorns and red wine vinegar and bring to a boil.
3. Simmer, partially covered, until the beets are tender, about 45 minutes, replenishing the water if necessary.
4. Drain the beets, then peel and cut them into 1/4-inch dice.
5. Return the diced beets to the saucepan. Add the sherry vinegar, sugar, rosemary sprig and 1/4 cup of water and bring to a boil.
6. Cook over moderately high heat until a syrupy glaze forms, about 12 minutes. Discard the rosemary sprig and season the beets with salt.
7. Top each whole-grain toast with a spoonful of the glazed beets, a piece of burrata and a sprig of watercress.
8. Drizzle with extra-virgin olive oil, garnish with the flaky salt and serve.
£39.99 £34.99
12 in stock
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