Veuve Clicquot Vintage Brut Rose
A big, brooding Rosé from Veuve Clicquot. Such is the body and finesse of this fine champagne that it has the potential to be aged for over two decades! This is mostly made up of Pinot Noir, with the addition of Grand Cru Pinot Noir. A stunner!
Product Description
Veuve Clicquot is famous for its rosé champagne, the splendid result of both the winemaker’s knowledge and expertise combined with the House tradition of wine-making which reaches back more than two hundred years. Although rosé champagne is considered the ideal wine for romantic occasions, it nevertheless delights connoisseurs and wine lovers alike. A pioneering House in the domain of rosé champagne, Veuve Clicquot was the first to commercialise it as early as September 1775. In keeping with tradition, Veuve Clicquot’s Rosé Reserve is only made in the greatest years, and is a blend of white and red wine.
The Vintage Rosé has a dense, brilliant, deep-coloured robe, a delicate pink with orange tints.The nose, characterised by our red Bouzywines, reveals intense aromas of red and black fruits (especially griottecherries), enhanced with a touch of spices (pepper, vanilla). These are followed by balsamic notes (liquorice, aniseed) that lend the wine a certain freshness. Both the wine and roséversions of the 2002 vintage are distinguished by an elegance and aromatic complexity that will continue to intensify over time.In the mouth the fruitiness recalls that of the superb nose and is particularly dense. The wine also has an astonishing long finish.
Grower: Moët Hennessy
Grape Variety: Pinot Noir / Pinot Meunier / Chardonnay
Style: Fresh and Fruity
Country: France
Appellation: Champagne
Vintage: 2012
Closure: CORK
Alcohol: 12% ABV
Bottle Size: 75cl
Cheese and Chive Souffle
Cooking Time: 01 hrs 00 mins (approx.)
Number of Servings: 4
INGREDIENTS
3 tbsp Parmesan cheese, finely grated
1 cup whole milk
2 1/2 tbsp unsalted butter
3 tbsp all-purpose flour
1/2 tsp paprika
1/2 tsp salt and ground nutmeg
4 large egg yolks - 4 large egg whites
1 cup Gruyère cheese, coarsely grated
1/2 cup chives, chopped
1. Position rack in lower third of oven and preheat to 400 F (200 C). Lightly butter a 9-in (2.5 L) soufflé dish.
2. Add Parmesan cheese and tilt dish, coating bottom and sides. Heat milk in small heavy saucepan over medium-low heat until steaming.
3. Melt butter in a heavy saucepan over medium heat. Add flour and whisk until mixture begins to foam, about 3 minutes. Do not allow mixture to brown.
4. Remove saucepan from heat. Let stand 1 minute. Slowly whisk in warm milk until smooth.
5. Return to heat and cook, whisking constantly until very thick, 2 to 3 minutes. Remove from heat; whisk in paprika, salt and nutmeg.
6. Add egg yolks one at a time, whisking to blend after each addition. Scrape soufflé base into large bowl. Cool to lukewarm.
7. Using electric mixer, beat egg whites in another large bowl until stiff but not dry.
8. Fold 1/3 of the whites into soufflé base. Fold in remaining whites in 2 additions while gradually sprinkling in Gruyère cheese and chives. Transfer batter to prepared dish.
9. Place dish in oven and immediately reduce oven temperature to 375 F (190 C).
10. Bake until soufflé is puffed and golden brown on top and center moves only slightly when dish is shaken gently, about 25 minutes (do not open oven during first 20 minutes).
11. Serve immediately.
£68.99 £59.99
6 in stock
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