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Champagne Brut Cuis 1er Cru - Pierre Gimonnet et Fils
Pierre Gimonnet et Fils

CHAMPAGNE BRUT CUIS 1ER CRU - PIERRE GIMONNET ET FILS

  France / Champagne
€44.90
38.40
€38.40
QTY
ADD TO CART At your doorstep in 1 - 3 days

Exactly what your special moments need!

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Why do we love it?

Champagne Brut Cuis 1er Cru or in other words, the fantastic things Chardonnay can do! The epitome of Blanc de Blancs Champagnes is here, just in time for the festive days that are coming!

The house of Pierre Gimonnet deals exclusively with the creation of Champagnes by Chardonnay. They have 28 hectares of Chardonnay in the Cotes de Blancs, divided into Premier and Grand Cru vineyards. Champagne Brut Cuis Premier Cru is made up of 5 different vintages and their aim is to create a Champagne that has all the sophistication and freshness of a Chardonnay but round and perfectly balanced. The second fermentation, traditionally, takes place in the bottle, where the wine matures for about 24 to 30 months to evolve the autolytic, brioche flavors we so much love in Champagne!

Add some luxury to your special moments with a glass of Champagne Brut Cuis 1er Cru of Pierre Gimonnet!

COLOR

WHITE

AROMA

MEDIUM

BODY

LIGHT

ACIDITY

HIGH

Tastes Like

Pale lemon color with perky bubbles. Elegant aromas of lemon, green apple, dough, brioche and almond with mineral notes.

Sharp and crisp acidity, medium body and mild, persistent bubbles.

Technical stuff
Color White
Type Sparkling dry wine
Year NV
Alcohol 12%
Origin Champagne, France
Variety Chardonnay
Aromas Lemon, green apple, dough, brioche, almond, minerality
Bottle Size 750ml
Barrique -
Serving temperature 7ºC
Aging 5 years
Closure Cork
Organic No

CHAMPAGNE BRUT CUIS 1ER CRU - PIERRE GIMONNET ET FILS

PAIR IT

with oysters, shellfish, soft white cheese or have it on its own as an aperitif.

Steamed mussels with turmeric

  • 700 g mussels
  • 1 green onion, chopped
  • 1 Garlic, chopped
  • 1 tsp.  turmeric
  • 1 glass of white wine
  • Olive oil
  • Salt (Optional)
  • Pepper

Wash the mussels under plenty of water, removing the sand and seaweed and thoroughly cleaning the shell.

Saute the onion and garlic and add the mussels. Then add 1 tablespoon sweet turmeric and one glass of wine. Let the alcohol evaporate a little and cover the pot to boil for 5'-6 '.

Agitate the pot, remove the cover and serve on a deep dish.

Add freshly ground pepper (salt is optional) and garnish with a sprig of fresh thyme.

TIP: During the wash, throw the open mussels. After cooking,  throw the closed mussels.

 

 

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