41% Chardonnay, 38% Pinot Noir, 21% Meunier
Light golden yellow colour with fine, persistent bubbles
The wine’s maturity is immediately apparent, with autumnal notes of roasted chestnuts, toasted buckwheat, rich nuts, honey and nougat. White fruit is then revealed, reminiscent of a mealy apple or a beautifully ripe pear. Scents of iodine, dried flowers and pine sap complete the aromatic bouquet.
The palate is direct and energetic, supported by lively yet delicate acidity, and a finely polished structure, enveloped by a refined, grainy texture. The wine finishes with a pleasant hint of white grapefruit bitterness.
At least 5 years
At least 6 months
Toasted notes of brown butter, roasted chestnuts. Fresh yellow, slightly golden hues of sabayon, grapefruit segments. Iodized hues of sea urchin, oyster.
The structure is well-defined, like a citrus fruit segment, whose cells gently burst with freshness. The lively effervescence creates a fine granular sensation like the delicate ridges of shellfish. Lightness calls for soft substance.
Use cooking methods that retain soft textures and juiciness
Opt for fresh and light bitterness
Incorporate a salty, buttery element
Opt for toasted flavors
Use excessive acidity
Choose pungent or very bitter greens
Make dishes overly spicy
Serve with exceedingly sweet recipes
Use any method that will dry out food. For example, if cooking on the grill, consider papillotes.
Mâche non excessiveJutosité délicate et éléganteŒufs
de poisson (pour le craquant et la salinité iodée)
Poissons à chair blanche
(daurade, bar, turbot, St.
Pierre, Sole) Œufs de poisson
Cru :Sushi, sashimi, carpaccioMariné “à la
tahitienne” (Citron vert, gingembre, lait de coco)Ceviche
sans excès de vinaigre
ou de sojaCuit :Rôti
sans excès de colorationPoché et servis avec une
mayonnaise vis avec une mayonnaise
John Dory, Colonnata foam and bruschetta
Suckling pig leg prepared Kig Ha farz style, leek foam
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