Château de Chamboureau Anjou 'Bonne Blanches' 2020

Château de Chamboureau Anjou 'Bonne Blanches' 2020 is a sophisticated Chenin Blanc from the Loire Valley. This full-bodied white wine reveals aromas of ripe pear, quince, and honey, alongside subtle floral and mineral notes. The palate is lush and balanced by refreshing acidity, with lingering hints of almond and wet stone.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: White Wine
Style: Structured, Elegant
Grape Varietal: Chenin Blanc
Tastes Like: Comparable to a premium Vouvray, with pear, white flowers, and a honeyed minerality, finishing with a vibrant acidity.
Alcohol Percentage: 13%
Closure: Cork
Size: 750mL
Region: Loire Valley, France
Terroir: Clay and schist soils
Aging: Partly in oak
Serving Temperature: 10-12°C

Château de Chamboureau is a historic estate in Anjou, Loire Valley, renowned for crafting elegant and expressive Chenin Blanc wines. Their 'Bonne Blanches' showcases a balance of ripe fruit, minerality, and well-integrated oak.

Seafood: Seared scallops, poached lobster, or grilled snapper.
Poultry: Roast chicken with thyme or turkey breast with apple stuffing.
Vegetarian: Butternut squash risotto or creamy mushroom pasta.
Meat: Roast pork belly, veal medallions, or lamb cutlets.

Aged Comté: Nutty and savoury, complementing the wine's minerality.
Brillat-Savarin: Creamy and rich, balancing the wine's acidity.
Valençay: Tangy and earthy, enhancing the wine's complexity.
Mimolette: Adds a savoury contrast to the wine's honeyed flavours.

Quenelles in Lobster Sauce (Quenelles de Brochet à la Sauce Homard)

This delicate dish of pike dumplings in a luxurious lobster sauce finds its perfect match in the structured minerality and citrus undertones of a fine Chenin Blanc.

Ingredients (Serves 4):

• For the Quenelles:
  • 500g pike fillets, boned and skinned
  • 200g butter, softened
  • 4 eggs
  • 150ml cream
  • Salt and white pepper, to taste
  • A pinch of nutmeg
• For the Lobster Sauce:
  • 1 lobster, cooked and shelled (keep shells for stock)
  • 2 tbsp butter
  • 2 shallots, finely chopped
  • 1 clove garlic, minced
  • 2 tbsp tomato paste
  • 1/2 cup dry white wine
  • 1 cup fish stock
  • 200ml cream
  • Salt and white pepper, to taste

Instructions:

1. Prepare the Quenelles: Blend the pike fillets in a food processor until smooth. Gradually add the butter, eggs, cream, salt, white pepper, and nutmeg. Chill the mixture for 1 hour.
2. Shape the Quenelles: Using two spoons, shape the fish mixture into oval dumplings. Poach them gently in simmering salted water for 10 minutes. Remove with a slotted spoon and set aside.
3. Make the Lobster Stock: Sauté the lobster shells in butter until aromatic. Add shallots, garlic, and tomato paste. Deglaze with white wine and reduce by half. Add fish stock and simmer for 20 minutes. Strain and return the liquid to the pan.
4. Finish the Sauce: Stir in cream, season with salt and white pepper, and simmer until thickened.
5. Assemble: Arrange the quenelles in a baking dish, pour over the lobster sauce, and bake at 180℃ for 10-15 minutes until golden and bubbling.
6. Serve: Garnish with lobster meat and fresh parsley. Pair with a chilled Chenin Blanc to complement the dish’s richness and citrus undertones.