Warm, summer nights deserve delicious white wines, and Albert Bichot Chablis 2023 Long-Depaquit is indeed delicious! Maison Albert Bichot was founded in 1831 and is located in the heart of the Burgundy region in Beaune, France. Perfect on its own as an aperitif, or paired with a variety of seafood like oysters, prawns, or crab, this is a gorgeous wine. We paired it with Luxury Experience– Shrimp and Palm Heart Crêpes to bring out the layered nuances of the wine. Santé and Bon Appetit!
Albert Bichot Chablis 2023 Appellation d’Origine Protégée, Domaine Long-Depaquit Information:
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Grape Varietal:
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Chardonnay
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Country:
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France
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Region:
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Bourgogne (Burgundy)
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Alcohol:
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12.5%
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Serving Temperature:
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48-52 degrees Fahrenheit/9-11 degrees Celsius
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Aging:
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Drink within 3 to 5 years
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Suggested Pairing:
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Aperitif, Seafood, Oysters, Prawns, Crab
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Produced by:
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Albert Bichot
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Bottled by:
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Maison Albert Bichot, Beaune, France
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Imported by:
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Albert Bichot USA LLC, Henrico, VA, USA
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Retail:
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$28/bottle
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Bottle Notes: “Owned by the Bichot family, the vineyards of Domaine Long-Depaquit are grown with the utmost respect for nature and the environment. We customize vinification and aging for each parcel in our search to reveal the purest and most authentic expression of our outstanding terroirs.”
Technical Notes: Interesting to note about this wine is that the terroir consists of calcareous clay soil overlying subsoil composed of Kimmeridgian maris, which lends itself to the mineral notes in the wine. Fermentation is in thermoregulated stainless steel vats, followed by aging on fine lees in stainless steel vats for 9 to 10 months. The suggested serving temperature is 48-52 degrees Fahrenheit/9-11 degrees Celsius. Best enjoyed within 3 to 5 years.
Tasting Notes: Lemon and mineral notes on the nose that follow through on the palate for a long and delicious mineral finish.
Pairing Suggestions: Enjoy as an aperitif or pair with seafood, oysters, prawn, or crab.
The Culinary Recipe – Luxury Experience–Shrimp and Palm Heart Crêpes
We paired Albert Bichot Chablis 2023, Domaine Long-Depaquit with Luxury Experience – Shrimp and Palm Heart Crêpes, which complemented the delectable nuances of the wine. Crêpes are so very French and are easy to make as savory or sweet recipes. We filled our homemade crêpes with shrimp, celery, onion, palm hearts, in a cream sauce enhanced with Edmond Fallot Dijon Moutarde en Grains, to keep the French vibe going, rolled them, and baked them in the oven. We garnished the crêpes with sour cream and caviar, and tied them with blanched scallion greens, for an elegant finish. We accompanied the crêpes with steamed broccoli and cauliflower.
Luxury Experience – Shrimp & Palm Heart Crêpes
Luxury Experience– Shrimp and Palm Heart Crêpes
Yield: 8 Crêpes
Ingredients for the Crêpes:
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1
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Cup
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Milk
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1
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Cup
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Flour
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1
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Large
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Egg
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1
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Teaspoon
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Vegetable Oil
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1
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Pinch
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Salt
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Method for the Crêpes: Add all ingredients to a blender and blend until smooth. Let the batter rest while you heat the Crêpe pan (or a small sauté pan). Lightly butter the pan. Add a small amount of batter to the heated pan spreading it out to create a thin, round “pancake.” Remove the crêpe from the pan and place on parchment paper as you continue the process.
Note: Batter will be thin to create the crêpes.
Ingredients for the Filling:
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40
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Medium
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Shrimp, cooked and deveined
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1
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Cup
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Celery, small diced
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1
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Cup
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Onion, small diced
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1
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Cup
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Palm Hearts, diced
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1
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Teaspoon
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Butter
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Method for the Shrimp and Palm Heart Filling: Melt butter in a sauté pan. Add onions, cover, and sweat them over medium heat. Add celery and cook until the celery is translucent. Add palm hearts and shrimp. Remove from heat and cover.
Ingredients for the Sauce:
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1
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Teaspoon
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Butter
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2
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Tablespoons
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Edmond Fallot Dijon Moutarde en Grains (Stone Ground Mustard)
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2
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Tablespoons
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Cornstarch
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8
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Ounces
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Milk
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Salt and Pepper, to taste
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Method for the Sauce: Melt butter in a small saucepan, then add cornstarch, and stir to create a “roux.” Add milk and mustard and stir to combine. Cook over medium heat until the sauce has thickened. Add salt and pepper to taste if desired. Combine the sauce with the shrimp and palm heart mixture for the filling.
Assembling the Crêpes: These crêpes are rolled, then baked in the oven. Preheat oven to 350 degrees Fahrenheit/177 degrees Celsius.
Place filling along the side of each crêpe, leaving 1 inch at either end. Fold the ends towards the middle, then roll. Bake for 20 minutes to heat the filling.
Garnishes: Scallions, sour cream, and caviar.
Presentation: Blanch scallion (leafy green part) in boiling water, then in an ice bath. Pat dry. “Tie” the crêpe with the scallion, add dots of sour cream, and top with caviar (if desired). Accompany with a side of steamed broccoli and cauliflower.
Albert Bichot – Burgundy, France – photo by Luxury Experience, November 2024
Until next time, Santé and Bon Appetit!
For more information on Albert Bichot, as well as their full selection of wines, please visit the website: www.albert-bichot.com or visit their social media pages: www.facebook.com/domainesalbertbichot and www.instagram.com/domainesalbertbichot.
Albert Bichot
6 Bd. Jacques Copeau
21200 Beaune, France
Telephone: +33-0-3-80-24-37-37
Fax: + 33-0-3-80-24-37-38
Email: bourgogne@albert-bichot.com
Website: www.albert-bichot.com
Facebook: www.facebook.com/domainesalbertbichot
Instagram: www.Instagram.com/domainesalbertbichot @domainesalbertbichot
Imported by:
Albert Bichot USA LLC
Henrico, Virginia
United States
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