A Few Of My Favorite Things...
These are a few of my favorite things…..
Golden vibes of a blanc de blancs champagne from Vilmart & Cie pairing with oysters and a delicious cheese selection from The Cheese Shop of Centerbrook, CT
Vilmart & Cie is a grower champagne family dating back to 1890 by Désiré Vilmart in the village Rilly la Montagne centered in Montagne de Reims, of which their estate totals 11 hectares. Five generations later Laurent Champs, is also the Chef de Cave of Vilmart. They have been farming biodynamically since 1989 and today are certified Viticulture Durable, Ampélos, and HVE (equals no synthetic chemicals).
Vilmart champagnes have two defining characteristics - the fermentations done entirely in oak and zero malolactic fermentation. The oak ageing imparts in their champagnes a richness and complexity. The absence of malolactic fermentation preserves freshness, tautness and subtlety, as well as the pronounced identity of the aromas.
Vilmart et Cie Grand Cellier d'Or 2018
A blend of 80% Chardonnay and 20% Pinot Noir from 50 years old vines. The wine is first aged for ten months in oak barrels of 228 L followed by forty-two months sur lie in their chalk cellars with a dosage of 7 g/L, disgorged in July 2022.
Pours into the glass a pale golden glow with fine, magnificent bubbles.
Elegant aromas of ripe lemon and southern sweet peach, crunchy green apple, white blossoms, a touch of tropical fruit, saline and wet stone, sweet pastry dough, nuts and a lovely toasty spice undertone thanks to the touch of oak ageing.
Bright notes and complex textures arrive in spades with this shimmering beauty, offering up richer notes of lemon curd, cherries, browned butter goodness, croissant dough, honeyed sweetness from the fruit and roasted almonds with a discreet floral touch. The minerality offers up a crisp finish and exquisite layer of acidity. The finish is long and complex. This is a pure, clean style of sparkling wine that proves itself in as quality champagne, this sparkler always captures my attention.
Back by popular demand oysters with mango jalapeño mignonette and a gorgeous array of cheeses.
Mango Jalapeno Mignonette:
1/4 cup ripe mango, diced very small, or chopped fine
1/4 cup Champagne vinegar
1 lime, juiced
1 teaspoon sugar
1/2 teaspoon sea salt
Fresh ground black pepper, to taste
1 tablespoon jalapeño diced small
2 tablespoons red onion, diced small
2 tablespoons fresh cilantro or chives, chopped fine
In a small bowl, combine all ingredients. Voila! Oyster ready.
Get these and many other cheeses from Cheeseshop of Centerbrook :
-Edelon, a cows milk Brie style
-Bluebird Reserve, a blue cheese aged over 6 months
-Prufrouck, a cows milk washed rind
-Moses Screamer from Switzerland, a triple cream cows milk
-Cheddar from Wisconsin
-Cruculo (acows milk) from Trentino, Italy
