Baron Jacques Blanc de Blancs NV

Baron Jacques Blanc de Blancs NV is an organic sparkling wine from Beaune in Burgundy, France, crafted exclusively from Chardonnay. It unfolds with delicate aromas of white peach, citrus zest, and subtle floral notes, all underscored by a hint of chalky minerality. On the palate, it offers a fine mousse, vibrant acidity, and a refreshing, elegant finish that captures the purity of its organic terroir.

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

Type: Sparkling Wine
Style: Brut (Organic)
Grape Varietal: 100% Chardonnay
Tastes Like: White peach, citrus zest, delicate floral hints, subtle chalky minerality
Alcohol Percentage: ~12%
Closure: Cork
Size: 750mL
Appellation: Burgundy (Beaune)
Region: Beaune, Burgundy, France
Terroir: Limestone-rich, organically managed vineyards in Burgundy
Aging: Extended lees contact to enhance complexity and finesse
Serving Temperature: 6–8°C – Best served well-chilled

Baron Jacques is a distinguished producer in Burgundy, dedicated to crafting organic sparkling wines that express the unique character of Chardonnay. With a focus on sustainable practices and traditional winemaking, the estate produces Blanc de Blancs that embody both purity and finesse, reflecting the exceptional terroir of Beaune.

Seafood: Fresh oysters, crab cakes, or lightly seared scallops with a citrus dressing.
Poultry: Roast chicken with a lemon-herb glaze or turkey medallions in a light cream sauce.
Vegetarian: Mixed green salads with citrus vinaigrette or herb-infused risotto.
Meat: Delicate pork tenderloin with apple compote or mild charcuterie boards.

Fresh Goat's Cheese: Tangy and vibrant, enhancing the wine's zesty acidity.
Brie: Soft and creamy, complementing the wine's subtle brioche and fruit notes.
Camembert: Mild and earthy, balancing the Champagne's crisp finish.
Comté: Nutty and slightly savory, adding depth to the wine's refined profile.

Crab Cakes with Lemon Aioli

Ingredients:

• 300g fresh lump crab meat
• 1 small red bell pepper, finely chopped
• 1 small shallot, finely chopped
• 2 garlic cloves, minced
• 1 egg, lightly beaten
• 2 tbsp mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp fresh lemon juice
• 50g breadcrumbs
• Salt and pepper, to taste
• Olive oil, for frying
• For the Lemon Aioli:
  • 1/2 cup mayonnaise
  • 1 tsp lemon zest
  • 1 tbsp lemon juice
  • Salt and pepper, to taste

Instructions:

1. In a bowl, gently combine the crab meat, red bell pepper, shallot, garlic, egg, mayonnaise, Dijon mustard, lemon juice, breadcrumbs, salt, and pepper. Form the mixture into small, even patties.
2. Heat a drizzle of olive oil in a non-stick pan over medium heat. Fry the crab cakes for about 3–4 minutes per side until they are golden and crisp. Remove and set aside on paper towels to drain excess oil.
3. For the aioli, whisk together the mayonnaise, lemon zest, lemon juice, salt, and pepper in a small bowl until smooth.
4. Plate the crab cakes and serve with a generous dollop of lemon aioli on the side.
5. Enjoy with a chilled glass of Baron Jacques Blanc de Blancs NV to enhance the bright, citrusy, and floral notes of both the dish and the wine.