Henri Champliau Cremant de Bourgogne Petrone 68 Blanc de Blancs Brut NV

Henri Champliau Cremant de Bourgogne Petrone 68 Blanc de Blancs Brut NV is a sophisticated sparkling wine from Burgundy, France. Made entirely from Chardonnay, it showcases aromas of green apple, citrus zest, and white flowers, with hints of almond and brioche. The palate is crisp and elegant, with fine bubbles and a long, refreshing 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: Sparkling Wine
Style: Fresh, Mineral-driven
Grape Varietal: Chardonnay
Tastes Like: Comparable to a Blanc de Blancs Champagne, with citrus zest, green apple, and floral undertones.
Alcohol Percentage: 12.5%
Closure: Cork
Size: 750mL
Region: Burgundy, France
Terroir: Limestone and clay soils
Aging: Traditional method, aged on lees
Serving Temperature: 6-8°C

Henri Champliau is a respected producer of Cremant de Bourgogne, specialising in refined sparkling wines that highlight the region's terroir and craftsmanship.

Seafood: Crab cakes, smoked salmon, or scallops.
Poultry: Roast turkey or chicken in creamy sauce.
Vegetarian: Spinach and ricotta pastry or vegetable gratin.
Meat: Light charcuterie or prosciutto-wrapped asparagus.

Brie: Soft and creamy, balancing the wine's crisp acidity.
Camembert: Earthy and mild, complementing the wine's minerality.
Parmigiano Reggiano: Nutty and aged, enhancing the wine's depth.
Goat Cheese: Fresh and tangy, pairing perfectly with the wine's citrus notes.

Gougères Bourguignonnes (Burgundy Cheese Puffs)

These light and airy cheese puffs, a speciality from Burgundy, are made with Gruyère or Comté cheese and perfectly complement the refined bubbles and crisp acidity of the Blanc de Blancs.

Ingredients (Makes 24 gougères):

• 125ml water
• 125ml full-cream milk
• 100g unsalted butter, cubed
• 1/2 tsp salt
• Pinch of cayenne pepper (optional)
• 150g plain flour
• 4 large eggs
• 100g Gruyère or Comté, finely grated
• 1 egg yolk (for brushing, optional)

Instructions:

1. Preheat the Oven: Preheat the oven to 200℃. Line a baking tray with baking paper.
2. Prepare the Dough: In a saucepan over medium heat, combine water, milk, butter, salt, and cayenne pepper. Bring to a gentle boil.
3. Add the Flour: Remove from heat and quickly add the flour all at once. Stir vigorously with a wooden spoon until the dough pulls away from the sides of the pan.
4. Incorporate the Eggs: Transfer the dough to a mixing bowl and allow it to cool slightly. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. The dough should be smooth and glossy.
5. Add the Cheese: Stir in the grated Gruyère or Comté until evenly combined.
6. Shape the Gougères: Using a piping bag or spoon, place small mounds of dough onto the prepared baking tray. Optionally, brush with beaten egg yolk for a golden finish.
7. Bake: Bake for 20-25 minutes or until puffed up and golden brown.
8. Serve: Allow to cool slightly and serve warm with a glass of *Henri Champliau Crémant de Bourgogne Pétrone 68 Blanc de Blancs Brut NV*.

The delicate, nutty flavours of Gruyère cheese and the airy texture of gougères perfectly complement the crisp minerality and refined bubbles of a Crémant de Bourgogne, making for an elegant apéritif.