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Champagne Brut Rose Royal - Pommery
Pommery

CHAMPAGNE BRUT ROSE ROYAL - POMMERY

  France / Champagne
€74.10
63.30
€63.30
QTY
ADD TO CART At your doorstep in 1 - 3 days

According to Decanter, is one of the best rose Champagnes!

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Why do we love it?
Champagne Brut Rose Royal Pommery according to Decanter is one of the best rosé Champagnes on the market. On the other hand, the great house of Pommery, with a deep history and tradition, could not do anything less.

Pommery House was founded in 1858 in Reims, France, by Alexander Louis Pommery and Narcisse Greno. Later the reins were taken over by Madame Pommery, wife of Alexander Louis. The House lived with her great moments, such as the release of the first vintage champagne ever. To ensure the best quality and stability, the grapes come from grand crus. For Brut Rose Royal Pommery, Pinot Noir comes from the Bouzy Grand Cru vineyard and is vinified as red wine. Chardonnay and Pinot Meunier come from 30 different crus and after white vinification, are blended with Pinot Noir. After the second fermentation in the bottle, follows aging for 3 years sur latte. The result is elegant and rich, with charming color and creamy foaming.

Romantic sunsets and important dinners of your life have just found their wine!

COLOR

ROSE

AROMA

LIGHT

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like
It has a pale salmon color with orange hues and delicate aromas of peach, pink grapefruit, cherry, biscuit, and strawberry. Delicious mouth with rich foaming, medium body, and crisp acidity. Sweeter and more ripe fruits in the mouth, dressed with biscuit and mineral notes.
Technical stuff
Color Rose
Type Sparkling, Dry
Year NV
Alcohol 12,5%
Origin Champagne, France
Variety Pinot Noir, Pinot Meunier, Chardonnay
Aromas strawberry, cherry, raspberry, pomegranate, pink grapefruit, pastry, biscuit.
Bottle Size 750ml
Barrique -
Serving temperature 7ºC
Aging 5+ years
Closure Cork
Organic No

CHAMPAGNE BRUT ROSE ROYAL - POMMERY

PAIR IT

with grilled salmon, tuna tartar, gaspatso soup and why not with grilled lamb!

But we are pretty sure that even on its own, it will impress you!

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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