Bruno Paillard Blancs des Blancs 1.5L MAGNUM Champagne 2006

Bruno Paillard Blancs des Blancs Magnum is a distinguished Champagne made exclusively from Grand Cru Chardonnay. This large-format bottle enhances the wine's aging potential, offering a bouquet of citrus, green apple, and delicate white flowers. On the palate, it is creamy and vibrant, with a mineral finish that reflects its chalk-rich terroir.

*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: Blanc de Blancs Champagne
Style: Brut
Grape Varietal: Chardonnay
Tastes Like: Citrus, green apple, white flowers, and a creamy texture
Alcohol Percentage: 12.5%
Closure: Cork
Size: 1.5L Magnum
Appellation: Champagne AOC
Region: Champagne, France
Terroir: Chalk-rich soils from Grand Cru vineyards
Aging: Extended lees aging for added complexity
Serving Temperature: 8-10°C – Serve well chilled

Bruno Paillard is renowned for its precision and dedication to terroir-driven winemaking. The Blancs des Blancs Magnum showcases the elegance and finesse of their Grand Cru Chardonnay.

Seafood: Perfect with oysters, lobster, or scallop ceviche.
Poultry: Complements roast chicken or herb-crusted turkey.
Vegetarian: Pairs beautifully with creamy truffle pasta or mushroom risotto.

Brie: Creamy and complements the Champagne's acidity.
Camembert: Soft and earthy.
Comté: Adds nutty depth.
Goat Cheese: Fresh and tangy.

Lemon Herb Lobster Tail

This elegant dish complements the Champagne's creamy texture and citrus notes.

Ingredients:
- 2 lobster tails
- 2 tbsp butter
- 1 tbsp fresh parsley, chopped
- Juice of 1 lemon
- Salt and pepper, to taste

Instructions:
1. Preheat oven to 200°C. Butterfly the lobster tails and place them on a baking tray.
2. Melt butter and mix in parsley, lemon juice, salt, and pepper.
3. Brush the mixture over the lobster meat.
4. Bake for 12-15 minutes until tender. Serve with Bruno Paillard Blancs des Blancs Magnum.