Domaine Xavier Monnot Bourgogne Blanc 2020

A enchating white burgundy from Xavier Monnot, formerly known as Domaine Rene Monnier. This Bourgogne Blanc is from plots on the border of Meursault planted with Chardonnay vines up to 50 years old. It is fermented in barriques, no breeding yeasts are used. It has a noble and well-dosed barrique tone, on the palate it shows the typical freshness and precision of the 2020 vintage, it has a lot of extract and a mature acidity, the crystal-clear style testifies to perfectly selected grapes. It can be enjoyed young, but it can also be stored in a dark cellar for a few years. Open fragrance with a delicate note of wood, ripe citrus fruits, the bouquet is very clear and fresh. On the palate it confirms the nose impression, the wine has a marbled acidity, is precise and powerful

Type: White Wine
Style: Medium-bodied, Creamy
Grape Varietal: Chardonnay
Tastes Like: Comparable to a Mâconnais Chardonnay, with ripe peach, honey, and toasted almond, finishing with a balanced minerality.
Alcohol Percentage: 13%
Closure: Cork
Size: 750mL
Region: Burgundy, France
Terroir: Limestone and marl soils
Aging: Partial oak
Serving Temperature: 10-12°C

Domaine Xavier Monnot is a distinguished producer in Burgundy, crafting elegant and terroir-focused wines. Their Bourgogne Blanc highlights the precision and character of Chardonnay from this iconic region.

Seafood: Lobster thermidor or seared scallops.
Game: Pheasant with cream sauce.
Vegetarian: Mushroom risotto or cauliflower gratin.
Meat: Roast chicken or turkey with lemon butter.

Brie: Creamy and mild, pairing beautifully with the wine's texture.
Goat Cheese: Fresh and tangy, enhancing the wine's minerality.
Gruyère: Savoury and nutty, complementing the wine's complexity.
Australian Triple Cream Brie: Rich and indulgent, balancing the wine's acidity.

Lobster Thermidor

Ingredients:

• 2 lobster tails
• 2 tbsp butter
• 1 shallot, finely chopped
• 1/4 cup dry white wine
• 1/4 cup cream
• 1/4 cup Parmesan cheese, grated
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 200°C. Steam lobster tails until cooked and remove the meat, reserving the shells.
2. In a pan, melt butter and sauté shallots. Add white wine and reduce slightly.
3. Stir in cream and Parmesan, seasoning with salt and pepper. Mix in lobster meat.
4. Spoon the mixture back into the shells and bake for 8-10 minutes until golden.
5. Serve hot with a side of fresh salad or crusty bread.