Albert Bichot Crémant de Bourgogne Brut Réserve Is a delectable sparkling wine with lively, active bubbles, white flowers and citrus on the nose, a full-bodied mouthfeel, and a lusciously lingering finish. We paired this gorgeous sparkling wine with our recipe for Luxury Experience–Seafood Chowder, which is an admirable companion. Paired with toasted baguettes with melted blue cheese and a mixed green salad on the side, and you have an easy and elegant meal. Santé and Bon Appetit!
Maison Albert Bichot was founded in 1831 and is located in the heart of the Burgundy region in Beaune, France. Several years ago, we spent a month traveling throughout the Burgundy region experiencing the vineyards and the food, and since then, Beaune has remained a fond memory for us. Enjoying Albert Bichot Crémant de Bourgogne Brut Réserve is like reliving our fabulous trip. Made with a blend of Chardonnay (60%) and Pinot Noir (40%) grapes grown in northern and southern Burgundy (the Châtillonnais, Côte Chalonnaise, and Mâconnais), the result is a stunning sparkling wine with delicate color, lively bubbles, enticing floral aromas and rich minerality on the palate. It is perfect to drink on its own as an aperitif or to pair with food.
Albert Bichot Crémant de Bourgogne Brut Réserve Information
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Grape Varietal:
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Chardonnay, Pinot Noir
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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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46-50 degrees Fahrenheit/8-10 degrees Celsius
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Aging:
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Drink within 3 years
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Suggested Pairing:
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Aperitif, Fish, and Seafood
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Produced by:
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Albert Bichot
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Technical Director:
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Alain Serveau
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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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$26/bottle
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Technical Notes: “Base wine aging: 90% in thermoregulated stainless steel vats, 10% in oak barrels for 6 months. Aging: 19 to 20 months before disgorgement.” They recommend that the wine should be enjoyed within 3 years.
Tasting Notes: Lively bubbles deliver aromatic floral notes (white flowers), with citrus and mineral notes (slate, limestone) on the palate, with a clean and luscious finish.
Pairing Suggestions: Aperitif, fish, or seafood.
The Culinary Recipe – Luxury Experience–Seafood Chowder
We paired the Albert Bichot Crémant de Bourgogne Brut Réserve with Luxury Experience – Seafood Chowder, which is a tasty mélange of tilapia, salmon, clams, leeks, fennel, celery, sweet white corn, sweet potatoes, cream, and a touch of the sparkling wine to enhance and the meld the flavors. This chowder complements the flavors of the wine and works well for easy summertime dinner parties as it can be made a day ahead and heated just before serving. Serve with a side salad and crispy baguettes with melted blue cheese for a satisfying, easy and elegant meal.
Luxury Experience – Seafood Chowder
Luxury Experience–Seafood Chowder
Serves 4
Ingredients for the Chowder:
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1.5
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Cups
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Tilapia, diced
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0.5
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Cup
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Salmon, diced
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12
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Medium
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Shrimp, raw, peeled, deveined, cut in half
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1
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6.05-ounce can
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Chopped Clams
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1
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Cup
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Leeks, light green and white parts, sliced thin
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1
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Cup
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Fennel, diced
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1
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Cup
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Celery, diced
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2
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Cups
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Sweet Potatoes, peeled, diced
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2
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Cups
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White Sweet Corn, fresh or frozen
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4
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Cups
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Water
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1
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Tablespoon
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Butter
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2
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Teaspoons
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Sea Salt, to taste
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2
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Teaspoons
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Freshly Ground Black Pepper, to taste
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1.5
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Cups
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Half & Half or Light Cream
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1
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Teaspoon
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Butter
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2
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Teaspoons
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Cornstarch
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2
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Ounces
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Albert Bichot Crémant de Bourgogne Brut Réserve
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Method for the Seafood Chowder: Peel and dice sweet potatoes and boil in salted water until almost tender. Drain and set aside. Heat a large pot, add 1-tablespoon butter, and melt over medium low heat. Add fennel and celery, cover, and sweat for 4 minutes. Add sliced leeks, cover, and sweat for 2 minutes.
Add the tilapia, salmon, shrimp, clams, and their juice, and 4-cups of water. Bring to a boil and cook until fish are cooked through. Add the corn and cook for 5 minutes, then add the cooked sweet potatoes.
In a small saucepan, melt 1-teaspoon of butter, and 1.5 cups of Half & Half (or Light Cream) with 2-teaspoons of cornstarch and add to the melted butter. Cook until mixture thickens. Add to chowder mixture and cook for 15 minutes. Add chopped parsley, and finish chowder with 2-ounces of the Albert Bichot Crémant de Bourgogne Brut Réserve, let cook for 2 more minutes.
Ingredients for the Baguette:
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8
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Slices
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Baguette, cut on the diagonal
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Butter
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Blue Cheese, sliced
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Method for the Toasted Baguettes: Butter baguettes on both sides and toast in a sauté pan. Top with sliced blue cheese.
Presentation: Present the soup with toasted baguettes with blue cheese.
Until next time, Santé and Bon Appetit!
For more information on Albert Bichot Crémant de Bourgogne Brut Réserve, 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
Imported by:
Albert Bichot USA LLC
Henrico, Virginia
United States
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