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Champagne Blancs Comtes - Taittinger
Taittinger

CHAMPAGNE BLANCS COMTES - TAITTINGER

  France / Champagne
€266.00
€229.80
QTY
ADD TO CART ALMOST GONE At your doorstep in 1 - 3 days

Prestige, refinement, and heritage!

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Why do we love it?

A champagne with a huge history that dates back to the Crusades and is directly linked to the legend of King Thibaud IV, Count of Champagne! Prestige, elegance, complexity, and a huge reputation synonymous with luxury have placed it among the number-one choices of collectors worldwide over the years.

The House of Taittinger is the third largest house in Champagne, and its history dates back over 100 years. It is a family business with approximately 288 hectares of vineyards in the best parts of Champagne, between the Côte des Blancs, the Vallée de la Marne, and the Montagne de Reims. The contents of the bottle are described as “gold,” and their philosophy is based on the premise that “to have gold in our bottle, we must first have gold in our hands”!

Taittinger Comtes de Champagne, Blanc de Blancs was first created in 1952, to honor Count Thibaud IV of Champagne. He left for the Crusades in 1239 and returned with extremely rare gifts. Among them was a clone of a vine, which later turned out to be the ancestor of Chardonnay! Since then, it has been made 100% from Chardonnay grapes, from the Grand Cru region of Côte des Blancs.

The year 2011 is considered particularly favorable for the ripening of the grapes and further enhanced the complexity and flavor of Taittinger Comtes de Champagne Blanc de Blancs, underlining the prestige of the name it bears.

COLOR

WHITE

AROMA

PRONOUNCED

BODY

FULL

ACIDITY

HIGH

Tastes Like

In the glass, it is an intense lemon with golden yellow highlights. Rich aromas of lemon, ripe apricot, orange peel, and sweet apple. Aromas of hazelnut, brioche, and butter enhance the complexity, while mineral notes give special elegance.

Full body with a velvety texture and creamy character with very balanced acidity. Lemony flavors and pear jam, in a complex palette with characteristic chalky notes. Cream and buttery brioche create a long-lasting aftertaste.

Technical stuff
Color White
Type Sparkling dry wine
Year 2011
Alcohol 12%
Origin Champagne, France
Variety Chardonnay
Aromas lemon, apricot, bitter orange, apple jam, hazelnut, brioche, butter
Bottle Size 750ml
Barrique -
Serving temperature 7ºC
Aging 2 years
Closure Cork
Organic No

CHAMPAGNE BLANCS COMTES - TAITTINGER

PAIR IT

Pair it with oysters, and other seafood appetizers

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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