With Sancerre becoming the new darling of the wine world, we thought it would be a good time to explain that it is a red wine made from 100% Pinot Noir grapes from the Loire Valley of France and has the designation of AOP (Appelation D’Origine Protegee). Joseph Mellot Sancerre Le Rabault 2023 imported by Albert Bichot USA LLC is a stunning example from the maison with 500 years of history. From its ruby color to its heady blackberry nose to its gorgeous finish on the palate, Joseph Mellot Sancerre Le Rabault 2023 will turn Pinot Noir lovers into Sancerre lovers. While it pairs well with duck, rack of lamb, or steak, we also found it to be a perfect pairing with Luxury Experience – Dark Chocolate Soufflé. Rich and decadently delicious, do not be afraid of making the soufflé, it is easy to make, and easy to love. Santé and Bon Appetit!
Joseph Mellot Sancerre Le Rabault 2023, Loire, France Information
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Grape Varietal:
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100% Pinot Noir
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Country:
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France
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Region:
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Loire Valley
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Alcohol:
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13%
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Age of the Vines:
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20 years
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Fermentation:
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In Thermoregulated stainless-steel vats
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Aging:
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In stainless-steel vats
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Serving Temperature:
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46.4 – 50 degrees Fahrenheit/ 8 – 10 Celsius
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Produced By:
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Domaines Joseph Mellot, 18300, France
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Imported By:
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Albert Bichot USA, LLC, Henrico, VA
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Retail:
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$58/bottle
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Technical: “Pinot Noir has been the sole Red and Rosé varietal since the Appellation creation in 1959. Sancerre Red wines highlight the qualities of Pinot Noir: its elegance and delicate flavors of red and black berries on the palate.”
Tasting Notes:
The color is ruby with heady, aromatic notes of cherries and blackberries on the nose that deliver those exquisite flavors on the palate. It is a stunning wine that opens up and shows its expression as you slowly enjoy each sip. We paired the wine with a mouthwatering grilled steak, and it also paired exceptionally with our recipe for Luxury Experience – Dark Chocolate Soufflé kissed with a touch of Grand Marnier to bring you the essence of France.
Pairing Suggestions: “Roasted breast of duck with cherries, nut crusted rack of lamb, or a steak with shallots.”
Luxury Experience – Dark Chocolate Soufflé are easy to make, easy to love. Do not be afraid to make soufflés at home. The key is not to open the oven while they are baking.
Luxury Experience – Dark Chocolate Soufflé
Luxury Experience – Dark Chocolate Soufflé
Yield: 2 Servings
Equipment: (2) 3×5 inch soufflé ramekins
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4
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Ounces
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70% Dark Chocolate, high-quality
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3
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Tablespoons
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Butter
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1
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Teaspoon
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0.25
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Teaspoon
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0.08
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Teaspoon
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Salt
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3
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Large
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Egg Yolks, beaten
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3
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Large
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Egg Whites
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0.5
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Teaspoon
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Cream of Tartar
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4
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Tablespoons
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Sugar
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Method: Preheat oven to 375 degrees Fahrenheit/190.5 degrees Celsius.
Prepare ramekins by coating them thoroughly with butter then dusting them with sugar to coat them. Lightly tap out any excess sugar. The sugar actually helps the soufflé climb the walls of the ramekin. Refrigerate until ready to use. This step can be done a few hours or a day ahead.
We used high-quality German 70% dark chocolate, which we melted in a double boiler with 3 tablespoons of butter stirring until very smooth, then added Grand Marnier and Fee Brothers Aztec Chocolate Bitters to enhance the flavors.
To “temper” the eggs, add one tablespoon of the melted chocolate into the egg yolks lightly beaten with one-eighth teaspoon salt, then slowly add another teaspoon stirring to thoroughly combine. This step is so that you do not curdle the eggs with the melted chocolate. Stir the remaining egg mixture into the chocolate.
Whip the egg whites with the cream of tartar with an electric mixer in a medium bowl. When soft peaks form, gradually add sugar beating until the egg whites are stiff.
Add a ladle of egg whites to the chocolate mixture and stir to combine. The next step is more delicate as you need to gently fold the rest of the egg whites into the chocolate mixture. Fold until just combined, then spoon into the prepared ramekins.
Bake for approximately 10-12 minutes until souffles are puffy.
Presentation: Serve warm with fresh whipped cream and ripe strawberries. Lightly dust with confectionary sugar.
Until next time, Cheers and Bon Appetit!
For more information on Joseph Mellot Sancerre Le Rabault 2023, Loire, France, or the extensive line of Domaines Joseph Mellot wines, please visit their website: https://josephmellot.com/en/.
Joseph Mellot
Telephone: +33-0-2-48-78-54-54, +33-0-2-48-54-00-90
Telephone Hours: Monday through Friday, 8:15 am – 12:00 pm, 1:30 pm – 5:00 pm
Email: contact@josephmellot.com
Website: https://josephmellot.com/en/
Instagram: www.instagram.com/joseph_mellot/ @joseph_mellot
Albert Bichot USA LLC
PO Box 5576
Glen Allen, Virginia 23058
United States
Email: info@albertbichot-US.com
Website: https://albertbichotusa.com/
Facebook: https://www.facebook.com/BichotFamily/
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