Monmousseau Cuvée Etoile 1886 Brut NV

Monmousseau Cuvée Étoile 1886 Brut NV is a premium sparkling wine from the Val de Loire, meticulously crafted using the Méthode Traditionnelle. This blend consists primarily of Chenin Blanc (70%), complemented by Ugni Blanc and select exogenous varieties. The wine is aged on lees for over 18 months in the estate’s underground cellars, far exceeding the legal minimum, resulting in a refined, elegant sparkling wine with depth and complexity. On the palate, it offers lively bubbles, crisp acidity, and notes of green apple, pear, and citrus, finishing with a subtle minerality and creamy texture.

Type: Sparkling Wine

Style: Brut, Elegant

Grape Varietal: Chenin Blanc, Ugni Blanc, and exogenous varieties

Tastes Like: Comparable to a premium Champagne, with green apple, citrus, and a creamy mousse.

Alcohol Percentage: 12%

Closure: Cork

Size: 750mL

Appellation: Crémant de Loire

Region: Val de Loire, France

Terroir: Limestone and clay soils

Aging: Aged on lees for 18 months during secondary fermentation

Serving Temperature: 6-8℃ – Serve well chilled

Monmousseau is a prestigious estate located in the Val de Loire, renowned for its expertise in producing high-quality sparkling wines using the Méthode Traditionnelle. The estate's underground cellars provide an ideal environment for ageing, maintaining a natural temperature of 12℃. This commitment to extended maturation and meticulous craftsmanship ensures that Monmousseau's sparkling wines are elegant, refined, and expressive of the Loire Valley's terroir.

Seafood: Pairs beautifully with oysters, scallops, or smoked salmon.

Appetisers: Complements bruschetta, cheese platters, or canapés.

Poultry: Perfect with roast chicken or turkey with a citrus glaze.

Desserts: Enjoy with fruit tarts, lemon meringue pie, or pavlova.

Brie: Creamy and mild, enhances the wine's mousse and acidity.

Goat Cheese: Tangy and fresh, complements the wine's crisp citrus notes.

Camembert: Soft and buttery, balances the wine's minerality.

Comté: Nutty and firm, pairs well with the wine's complexity.

Scallops in Lemon Butter Sauce (Coquilles Saint-Jacques à la Sauce Beurre Citron)

This light and elegant dish is a perfect pairing for the lively bubbles and citrus notes of Monmousseau Cuvée Étoile 1886 Brut NV.

Ingredients:(Serves 4)

• 500g fresh scallops
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 2 cloves garlic, minced
• Juice of 1 lemon
• Salt and pepper, to taste
• Chopped parsley, for garnish

Instructions:

1. Prepare Scallops: Pat scallops dry with paper towels and season with salt and pepper.
2. Sear Scallops: Heat olive oil in a large pan over medium-high heat. Sear scallops for 2-3 minutes on each side until golden and caramelised. Remove from pan and set aside.
3. Make Sauce: Reduce heat to medium, melt butter in the same pan, and add garlic. Cook for 1 minute until fragrant, then stir in lemon juice.
4. Serve: Drizzle the sauce over the scallops, garnish with parsley, and serve immediately.