Louis Bouillot Perle d’Ivoire Blanc de Blancs NV

Louis Bouillot Perle d’Ivoire Blanc de Blancs NV is a sophisticated and fresh sparkling wine from Burgundy, France. Made exclusively from Chardonnay, it showcases aromas of green apple, citrus, and white flowers, with delicate notes of brioche and almond. The palate is light-bodied with fine bubbles, vibrant acidity, and a clean, mineral 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: Light-bodied, Crisp
Grape Varietal: Chardonnay
Tastes Like: Comparable to a Crémant de Bourgogne, with notes of green apple, citrus, and toasted almond, finishing with a refreshing minerality and fine bubbles.
Alcohol Percentage: 12%
Closure: Cork
Size: 750mL
Region: Burgundy, France
Terroir: Chalky and limestone soils
Aging: Traditional method
Serving Temperature: 6-8°C

Louis Bouillot is a prestigious producer of sparkling wines in Burgundy, France. Perle d'Ivoire Blanc de Blancs NV is a testament to their dedication to crafting elegant and refined sparkling wines using traditional methods.

Seafood: Oysters, lobster, or sushi.
Poultry: Lemon-herb chicken or turkey breast.
Vegetarian: Asparagus risotto or artichoke dip.
Meat: Light pork dishes or veal scallops.

Brie: Soft and creamy, enhancing the wine's elegance.
Goat Cheese: Tangy and fresh, complementing the wine's minerality.
Camembert: Mild and earthy, balancing the wine's crispness.
Comté: Nutty and savoury, pairing beautifully with the wine.

Oysters with Lemon Mignonette

Ingredients:

• 12 fresh oysters
• 2 tbsp white wine vinegar
• 1 tbsp lemon juice
• 1 tsp shallots, finely chopped
• Salt and pepper, to taste
• Lemon wedges, for serving

Instructions:

1. Shuck the oysters and place them on a bed of crushed ice.
2. In a small bowl, mix white wine vinegar, lemon juice, shallots, salt, and pepper to create the mignonette sauce.
3. Spoon a small amount of sauce onto each oyster before serving.
4. Serve with lemon wedges on the side.

Tip: Chill the oysters and sauce for 15 minutes before serving for maximum freshness.