Bruno Paillard 1er Cuvee 1.5L MAGNUM Champagne NV

Bruno Paillard 1er Cuvee MAGNUM is a stunning non-vintage Champagne presented in an elegant Magnum format. It boasts a bouquet of green apple, pear, and citrus zest, supported by floral undertones and a fine, persistent mousse. This Champagne is a true expression of Bruno Paillard’s dedication to purity and elegance, offering a lively palate with refreshing acidity and a long, balanced 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.

Type: Champagne
Style: Brut
Grape Varietal: Blend (Chardonnay, Pinot Noir, Pinot Meunier)
Tastes Like: Balanced and bright, with flavors of green apple, pear, and citrus zest
Alcohol Percentage: 12%
Closure: Cork
Size: 1.5L Magnum
Appellation: Champagne AOC
Region: Champagne, France
Terroir: Chalky soils from premium vineyards
Aging: Aged on lees for richness and complexity
Serving Temperature: 8-10°C – Serve well chilled

Bruno Paillard is a family-run Champagne house celebrated for its low-dosage, terroir-driven Champagnes. The 1er Cuvee Magnum exemplifies their commitment to crafting refined, age-worthy wines with precision and elegance.

Seafood: Perfect with lobster, prawns, and smoked salmon.
Poultry: Complements roast duck or chicken with herbs.
Vegetarian: Enjoy with vegetable quiche or a light arugula salad.

Brie: Soft and creamy, balances the Champagne's acidity.
Gruyère: Nutty and complex.
Camembert: Earthy and smooth.
Parmesan: Adds a savory touch.

Lobster Ravioli with Lemon Butter Sauce

This luxurious dish enhances the Champagne's citrus and mineral qualities.

Ingredients:
- 12 fresh lobster ravioli (store-bought or homemade)
- 3 tbsp unsalted butter
- Juice of 1 lemon
- 1 tbsp parsley, chopped
- Salt and pepper, to taste

Instructions:
1. Bring a large pot of salted water to a boil and cook ravioli according to package instructions.
2. In a skillet, melt butter over medium heat, then add lemon juice and parsley.
3. Toss cooked ravioli in the lemon butter sauce, ensuring they are evenly coated.
4. Season with salt and pepper and serve immediately with Bruno Paillard 1er Cuvee MAGNUM.