Roger Goulart Gran Cuvée Gran Reserva Cava
A delicate Cava, pale yellow in colour with light golden tones and an incredible perlage, as well as interesting, complex and powerful bouquets.
Our Normal RRP: £19.99 now £16.99
Product Description
Roger Goulart is one of the houses making the oldest cava of Catalonia, in the town of Sant Esteve de Ses Rovires in the Alt Penedès. The history of this winery dates back to the late nineteenth century, when Canals Nubiola family founded one of the first companies producing cava in Catalonia. In the year 1882 Josep Canals started to develop a sparkling fashion of the time, that was highly appreciated by wine connoisseurs. Canals up the building that houses the current wineries: a stately Art Nouveau building that represents today one of the most unique buildings in St. Esteve de Ses Rovires. Made with care and attention, cavas of Roger Goulart are long aging, one of the main qualities of the firm. Today, Roger Goulart is one of the companies with the greatest international prestige cava.
Pale to light yellow in colour. The perlage is very fine. A very complex bouquet of medium to high intensity with clear notes maturing on lees, nuts, ripe and fleshy fruit, lightly toasted notes and even aromas of dried flowers and interesting pastry notes. A very creamy, voluminous, fresh palate by a pronounced acidity. Very harmonious bouquet with clear notes of ripe stone fruit, toast with a very clean, structured and aromatic complex finish.
Grower: Chozas Carrascal
Grape Variety: Xarel·lo / Chardonnay / Pinot Noir / Parellada
Style: Aromatic and Fresh
Country: Spain
Appellation: Pénedes
Vintage: 2011/12
Closure: CORK
Alcohol: 12% ABV
Bottle Size: 75cl
Lobster and Mango Salad with a Beurre Noisette
Cooking Time: 00 hrs 30 mins (approx.)
Number of Servings: 2
INGREDIENTS
For the orange zest salad //
½ orange, zest removed and cut into very fine strips, flesh segmented
250g/9oz mixed salad leaves (such as rocket, frissée, watercress, nasturtium or dandelion)
2 tbsp sugar
1 tbsp Moscatel vinegar
2 tbsp rapeseed oil
For the lobster and mango //
1x 550g/1lb 4oz precooked lobster
100g/3½oz butter
salt
1 lemon, juice only
1 mango, peeled, stoned and sliced
mustard cress, to garnish
1. For the orange zest salad, blanch the strips of zest in boiling water three times to remove the bitterness.
2. Drain the zest thoroughly and set aside on kitchen paper.
3. Mix the salad leaves with the orange segments. Set aside.
4. For the lobster and mango, blanch the lobster in boiling salted water, two minutes for the tails and three minutes for the claws.
5. Remove the lobster meat from the shells, cut the tail in half and remove the claws.
6. In a pan, warm the butter until foaming, drop in the lobster and heat through, basting all the time.
7. Season, to taste, with salt and lemon juice.
8. Remove the lobster from the pan and add the mango slices to the butter.
9. Cook until the mango is soft and warm. Reserve the butter.
10. For the orange zest salad, place the zest in a small frying pan with the sugar.
11. Heat until the sugar is caramelised and coats the zest.
12. Set aside to cool slightly, them mix with the vinegar and oil.
13. Pour over the salad leaves and toss to coat.
14. Place the dressed salad in the centre of serving plates with the lobster around the side and mango on top.
15. Drizzle the butter over and garnish with mustard cress.
£119.94 £101.94
5 in stock
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