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Billecart Salmon Brut Blanc De Blancs
Billecart-Salmon

BILLECART SALMON BRUT BLANC DE BLANCS

  France / Champagne
€105.10
€95.50
QTY
ADD TO CART At your doorstep in 1 - 3 days

A piece of art that will sparkle in your glass!

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Why do we love it?

Billecart-Salmon was founded in 1818 by Nicolas-François Billecart and from then until today, a small area of privately owned vineyards from the Côte des Blancs to the Montagne de Reims, cultivated by the same family, with the vines ripening under the sun of Campania and highlight the excellent potential of the Grand Cru Chardonnay of the region. The particular house also uses its cultured yeast and for this particular champagne, the grapes come exclusively from 5 specific Grand Cru vineyards. Avize, Chouilly, Cramant, Mesnil-sur-Oger, and Oger, are the homelands of Billecart Salmon Blanc De Blancs and responsible for this charismatic purity of aromas and taste!

Yes, it has a special dependency relationship with caviar, but it's just as awesomely delicious as oysters!

 

COLOR

WHITE

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like

In the glass it is medium lemon with sparkling golden highlights. Complex aromatic character with strong lemony aromas of citrus, lemon, dried apricot, ripe peach and notes of pear jam. Then raw almond, hazelnut, butter and brioche combine very elegantly with the slightly mineral character.

It has a very subtle delicate bubbles and an excellent balance of alcohol, smooth creamy body and refreshing acidity. The lemony flavors, the ripe apple, the brioche aromas and the characteristic sense of chalk, create a long and delightful aftertaste.

Technical stuff
Color White
Type Sparkling dry wine
Year NV
Alcohol 12%
Origin Champagne, France
Variety Chardonnay
Aromas Lemon, lemon, dried apricot, peach, pear jam, almond, hazelnut, butter, brioche
Bottle Size 750ml
Barrique -
Serving temperature 7ºC
Aging 4 years
Closure Cork
Organic No

BILLECART SALMON BRUT BLANC DE BLANCS

PAIR IT

Pair it with seafood appetizers, oysters, and grilled fish.

Tomato pie with cheeses from Naxos

For the phyllo pastry
400 gr flour
1 tablespoon of vinegar
2 tablespoons of olive oil and some extra to brush the pastry
265 ml. corn flour or rice flour
½ tsp. salt

 

For the filling
1500 gr tomatoes mature
200 gr Graviera of Naxos
100 gr Kefalotyri of Naxos
250 gr feta cheese
1 red, sweet pepper
2 tablespoons of sugar
1 teaspoon of oregano
Salt
Pepper

For the phyllo:

Mix all the ingredients for the pastry and then divide the dough into 4 equal parts and cover them with foil.

For the filling:

Score the tomatoes slightly on the bottom creating a cross and place them in a bowl. Add hot water over them, leave for a few minutes and peel them.

After the tomatoes are cut into even cubes, put them in a strainer, where they are salted and leave them for about 45 minutes to lose the excess of their liquids.

Open each phyllo with a rolling pin and by using a little rice flour.
Lay 3 phyllo pastry sheets in a baking pan (34-36 cm), brushing each sheet with plenty of olive oil to make it crisp.

Chop the pepper and grate graviera and kefalotyri. Put tomatoes, pepper, grated cheese, sugar, pepper and oregano in a bowl and mix gently.

Lay the mixture on the pastry sheets, add the crushed feta cheese and top up with the other phyllo pastry sheets. Brush with olive oil and slightly score the surface with a knife.

Bake in a well preheated oven, on the resistors (at the lower shelf) at 200 ° C, for about 60 minutes!

Notes

- Prefer ripe but firm tomatoes.
- No additional salt or olive oil is required in the filling.
- You can add a variety of ingredients to the pie such as olives, dried herbs (thyme, thrimb or marjoram) or vegetables such as onions.
- The tomato juices can be used for a nice tomato soup.

 

Eva Monochari

Food Blogger

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