• Henri Champliau Cremant de Bourgogne Petrone 68 Blanc de Blancs Brut NV - DiVino.com.au
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Henri Champliau Cremant de Bourgogne Petrone 68 Blanc de Blancs Brut NV

Henri Champliau Cremant de Bourgogne Petrone 68 Blanc de Blancs Brut NV

$32.00 AUD
$32.00 AUD
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Description

Henri Champliau Cremant de Bourgogne Petrone 68 Blanc de Blancs Brut NV is a sophisticated sparkling wine from Burgundy, France. Made entirely from Chardonnay, it showcases aromas of green apple, citrus zest, and white flowers, with hints of almond and brioche. The palate is crisp and elegant, with fine bubbles and a long, refreshing finish.

*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.

Wine Details

Type: Sparkling Wine
Style: Fresh, Mineral-driven
Grape Varietal: Chardonnay
Tastes Like: Comparable to a Blanc de Blancs Champagne, with citrus zest, green apple, and floral undertones.
Alcohol Percentage: 12.5%
Closure: Cork
Size: 750mL
Region: Burgundy, France
Terroir: Limestone and clay soils
Aging: Traditional method, aged on lees
Serving Temperature: 6-8°C

Winery

Henri Champliau is a respected producer of Cremant de Bourgogne, specialising in refined sparkling wines that highlight the region's terroir and craftsmanship.

Food Pairings

Seafood: Crab cakes, smoked salmon, or scallops.
Poultry: Roast turkey or chicken in creamy sauce.
Vegetarian: Spinach and ricotta pastry or vegetable gratin.
Meat: Light charcuterie or prosciutto-wrapped asparagus.

Cheese Pairings

Brie: Soft and creamy, balancing the wine's crisp acidity.
Camembert: Earthy and mild, complementing the wine's minerality.
Parmigiano Reggiano: Nutty and aged, enhancing the wine's depth.
Goat Cheese: Fresh and tangy, pairing perfectly with the wine's citrus notes.

Recipe

Crab Cakes

Ingredients:

  • 500g fresh crab meat
  • 1/2 cup breadcrumbs
  • 1 egg, beaten
  • 2 tbsp mayonnaise
  • 1 tsp Dijon mustard
  • 1 tbsp fresh parsley, chopped
  • 1 tsp lemon juice
  • Salt and pepper, to taste

Instructions:

  1. Mix all ingredients in a large bowl until well combined.
  2. Shape the mixture into small patties and chill for 30 minutes.
  3. Heat a skillet with a drizzle of oil and fry crab cakes until golden on both sides.
  4. Serve warm with a side of lemon wedges and tartar sauce.

Tip: Enjoy with Henri Champliau Cremant de Bourgogne for a delightful pairing.

Tags: Blanc-de-blancs, Burgundy, Cremant-de-bourgogne, France, Sparkling

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