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Champagne Deutz Brut Rose - Deutz
Deutz

CHAMPAGNE DEUTZ BRUT ROSE - DEUTZ

  France / καμπανια
€65.30
55.80
€55.80
QTY
ADD TO CART At your doorstep in 1 - 3 days

The Iconic Rose Champagne!

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Why do we love it?

Champagne Deutz Brut Rose's essential, delightful rose bubbles, from one of Champagne's most famous houses, Deutz, are probably the best way to start the New Year or a formal dinner with the most important people of your life.

Champagne Deutz House is one of the oldest members of the world-famous Grandes Marques association. It has a long history, counting from 1838 and since then it has consistent quality and style, making it one of the most iconic houses in Champagne. This was certainly enhanced by the fact that Rouzaud family, of the marvelous Louis Roederer (!!!), took over at some point in the 20th century.

Traditional winemaking techniques are followed and the first fermentation is takes place exclusively in stainless steel tanks, as they want to maintain the purity and freshness of the fruit. Champagne Deutz Brut Rose is made of Pinot Noir and Chardonnay and has been aged on its fine lees, for about 2 years.

Its impressive aromatic bouquet and creamy bubbles, make it a delightful aperitif or the perfect pair for a variety of appetizers.

COLOR

ROSE

AROMA

LIGHT

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like

Its pale salmon color with orange hues and enjoyable aromas of strawberry, cherry, raspberry, pomegranate, pink grapefruit, pastry and biscuit will seduce you from the very first minute. It has creamy, rich texture, medium body and refreshing acidity.

Technical stuff
Color Rose
Type Sparkling, Dry
Year NV
Alcohol 12%
Origin Champagne, France
Variety Pinot Noir, 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 DEUTZ BRUT ROSE - DEUTZ

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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