Champagne Bruno Paillard 1er Cuvee 375ml NV

Champagne Bruno Paillard 1er Cuvee 375mL NV is a finely crafted Brut Champagne from Reims, in the heart of France’s Champagne region. A blend of Chardonnay, Pinot Meunier, and Pinot Noir, it displays elegant aromas of citrus, green apple, and white flowers, underscored by subtle toasty notes. On the palate, expect a lively mousse, balanced acidity, and a clean, refreshing finish.

*Every effort is made to ensure the current vintage (or 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 (Champagne)
Style: Brut
Grape Varietals: Chardonnay, Pinot Meunier, Pinot Noir
Tastes Like: Citrus, green apple, white florals, subtle brioche
Alcohol Percentage: ~12%
Closure: Cork
Size: 375mL (Half Bottle)
Appellation: AOC Champagne
Region: Reims, Champagne, France
Terroir: Chalky soils characteristic of Champagne
Aging: Extended lees contact for complexity and finesse
Serving Temperature: 6–8°C – Best served well-chilled

Bruno Paillard is a family-owned Champagne house established in 1981, known for its meticulous attention to detail and focus on "haute couture" Champagnes. Their 1er Cuvee is a testament to a nuanced blending process, capturing the region's hallmark elegance and freshness in every sip.

Seafood: Oysters on the half-shell, lightly grilled calamari, or fresh prawns.
Poultry: Herb-roasted chicken, or turkey with a light cream sauce.
Vegetarian: Zucchini blossoms, tempura vegetables, or a goat's cheese tart.
Meat: Charcuterie boards with prosciutto or mild salami.

Fresh Goat's Cheese: Tangy and bright, mirroring the Champagne's zesty acidity.
Brie: Mild and creamy, highlighting the wine's subtle brioche notes.
Camembert: Soft and earthy, offering a gentle contrast to the wine's crisp finish.
Young Comté: Semi-hard and nutty, complementing the wine's delicate fruit profile.

Poached Prawns with Citrus Aioli

Ingredients:

• 500g fresh prawns, peeled and deveined
• 2 litres water or light seafood stock
• 1 lemon, sliced
• 1 bay leaf
• Salt and pepper, to taste
• For the Citrus Aioli:
  – ½ cup mayonnaise
  – 1 tbsp lemon juice
  – 1 tsp orange zest
  – 1 small garlic clove, minced
  – Salt and pepper, to taste

Instructions:

1. Poach the prawns: In a large pot, combine water (or stock), lemon slices, bay leaf, and a pinch of salt and pepper. Bring to a gentle simmer over medium heat.
2. Add the prawns and cook for 2–3 minutes, or until they turn opaque and pink. Drain and set aside to cool slightly.
3. Make the aioli: In a small bowl, whisk together the mayonnaise, lemon juice, orange zest, and minced garlic. Season with salt and pepper to taste.
4. Arrange the prawns on a serving platter with a bowl of citrus aioli for dipping.
5. Serve alongside a well-chilled glass of Champagne Bruno Paillard 1er Cuvee 375mL NV for a sophisticated and refreshing pairing.