Lanson Le Black Label Brut
Intense bouquet of apples, pears and spring blossoms which lead to a mouth-watering crisp acidity on the palate. With citrus and green apple fruit notes and a refreshing and long finish.
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.
A pale gold colour recalls the characteristic straw tones of the Pinot Noir, with glints of amber. It is vibrant in the flute, with a fine stream of persistent bubbles. It gives an impression of vitality and springtime scents, together with hints of “toast” and from a variety of flowers honey. A bouquet of ripe fruits and citrus create a sensation of plenitude and lightness. This sports baked apple, citrus and dough on a vivid framework. It remains smooth until the crisp finish kicks in.
Grower: Lanson
Grape Variety: Pinot Meunier / Chardonnay / Pinot Noir
Style: Smooth and Crisp
Country: France
Appellation: Champagne
Vintage: NV
Closure: CORK
Alcohol: 12% ABV
Bottle Size: 75cl
Sriracha-and-Wasabi Deviled Eggs
Cooking Time: 04 hrs 30 mins (approx.)
Number of Servings: 12
INGREDIENTS
1/4 cup sugar
1/4 cup coarsely grated peeled fresh ginger
1/2 cup sake
1/4 cup snipped chives
1 dozen large eggs
1 tablespoon Sriracha
1/4 cup plus 1 tablespoon mayonnaise
10 star anise pods
Pinch of Chinese five-spice powder
1/2 cup chopped scallions
2 cups soy sauce
2 1/4 teaspoons wasabi paste
1. In a large saucepan, cover the eggs with cold water and bring to a boil; boil for 1 minute.
2. Cover the saucepan, remove from the heat and let stand for 10 minutes.
3. Meanwhile, in a medium saucepan, combine the soy sauce with the sake, star anise, chopped scallions, sugar and grated ginger.
4. Add 1 cup of water and bring to a boil. Transfer the mixture to a heatproof bowl and let cool completely.
5. Drain the water from the large saucepan and shake the pan gently to crack the eggs. Cool the eggs slightly under cold running water, then peel them under running water.
6. Add the eggs to the soy mixture. Cover with plastic wrap and refrigerate the eggs for at least 4 hours.
7. Drain the eggs and rinse lightly to remove any bits of scallion or ginger; pat dry. Using a slightly moistened thin, sharp knife, cut the eggs in half lengthwise.
8. Gently pry the egg yolks into a medium bowl and mash with a fork. Stir the mayonnaise, Sriracha, wasabi and 3 tablespoons of the snipped chives into the mashed yolks.
9. Transfer the mixture to a pastry bag fitted with a star or plain tip. Set the egg whites on a serving platter and pipe in the filling. 10. Sprinkle the deviled eggs with the remaining 1 tablespoon of chives and the Chinese five-spice powder and serve.
Make Ahead //
The deviled eggs can be refrigerated overnight. Garnish with the snipped chives and Chinese five-spice powder just before serving.
£39.99 £31.99
8 in stock
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