Pale straw yellow in color with a very fine mousse, this Champagne from the sub-region on Montagne de Reims delivers floral, citrus and peach aromas and flavors. This fairly full-bodied wine has a nice touch of toasted brioche on the finish, which persists long enough to easily keep up with the earthy truffle flavors in Greg’s french fries. Quite dry with vibrant acidity, I like the way it cuts through the fatty texture of prosciutto, while the bubbles play off the crispiness of the fries. Is there a better way to start a party than with Champagne?
Champagne is a region of “threes.” There are three primary grape varietals allowed to be used in the production of Champagne: Chardonnay; Pinot Noir; and Pinot Meunier. There are also three major sub-regions of the Champagne region. The Chardonnay grape dominates the highly revered Cotes de Blancs sub-region, Montagne de Reims is planted with a high proportion of Pinot Noir, and the Vallee de Marne is planted with mostly Pinot Meunier. Finally, the Echelle de Crus system is a three-tier classification of vineyard quality (similar to Burgundy), with Grand Cru, Premier Cru, and A.O.C. Champagne, from highest to lowest. GRANT
Pairs With Small Plates Menu: Bottega’s Prosciutto-Wrapped Truffle Fries
Also pairs well with appetizers, Asian food, egg dishes, fried food, lobster, oysters, popcorn, salmon, and sushi.
- Category Sparkling Wine
- Varietal Blend
- Region Champagne France
absolutely, positively, 100% this is going on my list to make!! i LOVE your Small Plates series Greg — it’s how we eat all. the. time. this looks fabulous!
You always come up with the most amazing dishes, Greg. What wonderful flavors!
Exotic,inspired and responsible. An amazing menu — this is my favorite! Bright citrus without the onion which is often overpowering in ceviche and emphasis on sustainable fish. Cheers!
But you used that four lettered f‑word as an ingredient;)
I had no idea there were so many varieties of aji chiles. I have aji panca at home and they have a mild heat and a deep rich almost chocolate like flavor. The amarillo look like they are much hotter than the panca based on their scoville rating (30–50k compared to panca’s 1k). What’s the amarillo taste like besides the heat, slightly fruity?