The newly launched Champagne Charles Lafitte Cuvée Spéciale Brut, made in Reims, France, is a delicious yet affordable champagne, delivering excellent quality for an excellent price at $34.99/bottle. Aromatic, with floral and fruity notes on the nose and palate, lively bubbles, and a subtle hint of minerality, provides the opportunity to enjoy a well-crafted champagne whenever the moment arises. Life is short, why wait to celebrate? It is interesting to note that Paul-François Vranken of the prestigious Vranken-Pommery founded the Champagne Charles Lafitte brand in 1983 as a delicious alternative to their higher priced champagnes. Champagne Charles Lafitte is a successor of George Goulet, Masion Fondeé 1834 (founded in 1834). Santé!
Champagne Charles Lafitte Cuvée Spéciale Brut, France Information
| Grape Varietal: | Pinot Noir 40%, Pinot Meunier 30%, Chardonnay 30% |
| Country: | France |
| Region: | Reims |
| Alcohol: | 12.5% |
| Aging | Minimum 3 Years in chalk cellars |
| Produced by: | Vranken Pommery. Reims, France |
| Imported by: | Vranken Pommery America, New York, NY, USA |
| Retail: | $34.99/bottle |
| Points Rating: | 92 Points Wine Enthusiast |
Bottle Notes: “This balanced, fruity and delicate champagne is created from the three emblematic grape varieties of the champagne region.”
Technical Notes: “Combining tradition and modernity, this cuvée embodies the art of champagne blending in all of its finesse. This prestigious champagne is made from three grape varietals that are emblematic of the Champagne region: Chardonnay, Pinot Noir, and Pinot Meunier, each with its own signature to create a perfect balance. The Chardonnay, a noble grape varietal, lends this cuvée a lively freshness and subtle minerality, while the Pinot Noir provides structure and aromatic intensity. Pinot Meunier adds fruity and floral notes and a delicious roundness. Together, the three rape varietals form a complex, refined composition, where every sip is an invitation to the senses.”
Tasting Notes: We used hollow stem flute glasses to maximize the lively bubbles. The color was a lovely light straw color, and the nose had heady aromatics to engage the senses. On the palate, it was fresh, with floral and fruity notes that prevailed making it desirable to enjoy as an aperitif or to pair with creamy cheeses like brie, with shellfish, as well as to end a meal by serving it with desserts.
Pairing Suggestions: Cheeses, Seafood, Shellfish, Desserts.
We created a two-course pairing menu to highlight the delicious nuances and versatility of Champagne Charles Lafitte Cuvée Spéciale Brut.
Luxury Experience Pairing Menu
Luxury Experience – Linguini and Clam Sauce
Luxury Experience – Carrot Cake with Cream Cheese Icing
The Recipes
Luxury Experience – Linguini and Clam Sauce
Luxury Experience – Linguini and Clam Sauce
Servings: 2
Ingredients:
| 6 | Raw | Littleneck Clams |
| 2 | Ounces | Champagne Charles Lafitte |
| 1 | Tablespoon | Extra Virgin Olive Oil (EVOO) |
| 2 | Tablespoons | Butter |
| 4 | Small Cloves | Garlic, thinly sliced |
| 1 | Tablespoon | Dried Basil |
| 1 | Tablespoon | Dried Parsley |
| Salt and Pepper, to taste | ||
| 2 | Cans (6.5 Ounces each) | Chopped Clams |
| 0.5 | Cup | Baby Bello Mushrooms, minced |
| 1.5 | Ounces (1-cup) | Romano Cheese, grated |
| 1 | Squeeze | Lemon |
| 0.5 | Pound | Linguini, cooked al dente |
| Fresh Parseley, garnish (optional) |
Note: We like to use mushrooms in addition to the clams, as they act like little sponges and absorb the flavors of garlic and clam juice.
Method: Add champagne and clams to a small saucepan. Cover and cook over medium heat to steam the clams into opening. Once open, remove from heat and set aside.
Bring a pot of salted water to a boil (we like to use Kosher salt), add the linguini and cook to al dente as you will finish the pasta in the clam sauce.
Meanwhile, add EVOO and butter to a large skillet and cook over medium-low heat to melt the butter. Then add the sliced garlic, and sauté until lightly golden. Remove from heat and let cool. Then add basil, parsley, salt, and pepper to taste, the 2 cans of clams with their juice, and mushrooms. Cover and simmer over medium / low heat while linguini is boiling.
Transfer the al dente pasta to the clam sauce and squeeze some lemon into the mixture and let the pasta finish cooking as it absorbs the clam sauce flavors; if you need a bit more liquid for the clam sauce and pasta, add a tablespoon or two of pasta liquid to the clam sauce. If you would like a creamy sauce, then just before plating add the Romano Cheese to the clam sauce and pasta and stir to combine.
Plating: Divide the pasta between the two bowls, spoon the clam sauce over the pasta, and garnish with fresh chopped parsley and the steamed Littleneck Clams.
Luxury Experience – Carrot Cake and Cream Cheese Icing
Luxury Experience – Carrot Cake and Cream Cheese Icing
Yield: Single layer 9 -inch cake /23 cm round cake (2-inch / 5 cm deep) (plus 4 large muffins), or 16 large muffins.
Carrot Cake Ingredients:
| 2 | Cups | Carrots, shredded |
| 2 | Cups | Sugar |
| 1 | Cup | Vegetable Oil |
| 1 | Teaspoon | Vanilla |
| 3 | Large | Eggs |
| 1 | Teaspoon | Baking Powder |
| 0.5 | Teaspoon | Baking Soda |
| 0.5 | Teaspoon | Salt |
| 1 | Teaspoon | Ginger |
| 1 | Teaspoon | Cinnamon |
| 3 | Cups | Flour |
| 0.5 | Cup | Pecans, chopped |
| Fresh Mint, garnish (optional) |
Method: Pre-heat oven to 350 degrees Fahrenheit (177 degrees Celsius).
Using a standing mixer, add carrots, sugar, vegetable oil, and vanilla, and mix well to combine. Then add in the rest of the dry ingredients and mix to thoroughly combine.
Pour into prepared cake pan (or cupcake papers) and bake until tester inserted in the center of the cake comes out clean. About 40 minutes. Remove cake from oven, set on a baking rack to cool slightly then remove from the pan and let cool.
Once cool, ice the top of the cake with the cream cheese icing.
Note: The cake freezes well when wrapped in airtight plastic wrap, so it can be made in advance. You can freeze it iced, or ice it when you take it out of the freezer (and it is still frozen).
Cream Cheese Icing Ingredients:
| 1 | 8-ounce Package | Cream Cheese, room temperature |
| 0.3 | Cup | Butter, room temperature |
| 16 | Ounces | Confectionary Sugar |
| 2 | Tablespoons | Vanilla |
Method: Mix all ingredients in a standing mixer or food processor until the icing is smooth and creamy. Spread evenly over the top of the carrot cake.
Optional: Add a few drops of red and yellow food coloring to a small amount of icing to tint it orange to create a “carrot” to decorate the center of the cake. Garnish the cake with fresh mint leaves and add some small mint leaves to the top of the “carrot.”
Until next time, Santé and Bon Appetit!
For more information on Champagne Charles Lafitte Cuvée Spéciale Brut please visit their website: https://www.charleslafitte.com/home
Champagne Charles Lafitte
Website: https://www.charleslafitte.com/home
Instagram: https://www.instagram.com/champagnecharleslafitte/ @champagnecharleslafitte
Imported By: Vranken-Pommery America, New York, NY, USA – https://www.maisonpommery.com/visites/en
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