Lanson Gold Label Brut Vintage
Young and fresh. Yellow fruits. Powerful style. Discover aromas of dried fig, apricot, pear and overtones of biscuit.
Product Description
The values and expertise that created the unique and enduring style of Champagne Lanson have been handed down from generation to generation. As “caretakers” of this tradition, it is our duty to pass it on, while always remaining responsive to the taste of the modern, champagne drinker. Since 1760, this has been the guiding philosophy of the successive generations that have promoted Lanson throughout the world. Centuries in the dedicated pursuit of perfection have established the House of Lanson as one of the premier champagne makers. Today, the marriage of a contemporary dynamism with age-old tradition brings pleasure to millions the world over. And this is our greatest reward. Exttrra Age is a blend of Chardonnays and Pinot Noirs selected only from Grands Crus and Premiers Crus vineyards. In order to maintain a style that combines both complexity and freshness, LANSON combines the outstanding characters of several vintages: 1999, 2002 and 2003.
A straw yellow-colour, slightly amber. The nose shows aromas of dried fig, apricot and pear, mixed with overtones of biscuit. On the palate, which is delicate attack, great fullness and a satisfying, lively finish. A supreme example of fall-bodied wine exhibiting delicacy and elegance.
Grower: Lanson
Grape Variety: Chardonnay / Pinot Noir
Style: Toasty and Fresh
Country: France
Appellation: Champagne
Vintage: 2008
Closure: CORK
Alcohol: 12.5% ABV
Bottle Size: 75cl
Squid and Chorizo Salad
Cooking Time: 00 hrs 40 mins (approx.)
Number of Servings: 4
INGREDIENTS
50ml/2fl oz sherry vinegar
150ml/5½fl oz extra virgin olive oil
2 limes, juice only
salt and freshly ground black pepper
vegetable oil, for frying
200g/7oz cooking chorizo, chopped
500g/1lb 2oz squid, washed, cleaned and chopped into rings
1 tbsp capers, drained and rinsed
100g/3½oz fresh watercress leaves
1 tbsp chopped fresh mint
1. In a bowl, mix together the sherry vinegar, extra virgin olive oil and lime juice.
2. Season, to taste, with salt and freshly ground black pepper. Set this dressing aside.
3. Heat the vegetable oil in a frying pan over a medium heat. When the pan is hot, add the chopped chorizo and fry for 3-4 minutes, or until crisp.
4. Add the squid rings to the pan the chorizo was cooked in and stir fry for 1-2 minutes, or until opaque.
5. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper.
6. Add the dressing to the pan the chorizo and squid were cooked in. 7. Swirl the pan to distribute the dressing and heat until warmed through.
8. Place the chorizo, squid, capers, watercress and mint into a bowl. 9. Drizzle over the warm lemon and sherry vinegar dressing and mix to combine.
10. To serve, divide the squid and chorizo salad equally among four serving plates.
£74.99 £59.99
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