Louis Bouillot Perle de Vigne Grand Reserve NV

Louis Bouillot Perle de Vigne Grand Reserve NV is a sophisticated sparkling wine from Burgundy, crafted using the traditional method. It features aromas of green apple, lemon zest, and brioche, with delicate hints of almond and white flowers. On the palate, it is crisp and lively, with a creamy mousse and a 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: Medium-bodied, Refined
Grape Varietal: Pinot Noir, Chardonnay
Tastes Like: Comparable to a Brut Champagne, with flavours of baked apple, brioche, and citrus, rounded out by a creamy mousse and a crisp finish.
Alcohol Percentage: 12%
Closure: Cork
Size: 750mL
Region: Burgundy, France
Terroir: Clay and limestone soils
Aging: Traditional method
Serving Temperature: 6-8°C

Louis Bouillot is a historic producer in Burgundy, known for its expertise in crafting sparkling wines that reflect the region's unique terroir. Perle de Vigne Grand Reserve exemplifies their dedication to quality and tradition.

Seafood: Oysters, crab cakes, or smoked salmon.
Poultry: Roast chicken or turkey with herb butter.
Vegetarian: Leek and Gruyère tart or mushroom vol-au-vents.
Meat: Pork tenderloin or veal schnitzel.

Brie: Soft and creamy, enhancing the wine's mousse.
Comté: Nutty and aged, complementing the wine's acidity.
Goat Cheese: Tangy and fresh, balancing the wine's crispness.
Camembert: Earthy and mild, matching the wine's elegance.

Gougères (Cheese Puffs)

These delicate cheese puffs are a traditional recipe from Burgundy and an excellent match for the crisp, lively notes of Louis Bouillot Perle de Vigne. Ideal for a sophisticated gathering or a light afternoon snack, they harmonise beautifully with hints of citrus, brioche and a creamy mousse.

Ingredients

• 250 ml water
• 100 g unsalted butter, diced
• 1/2 tsp salt
• 150 g plain flour
• 4 large eggs
• 150 g Gruyère cheese, grated (or Comté for a more traditional touch)
• Freshly ground black pepper
• A pinch of nutmeg

Instructions

1. Preheat your oven to 200°C and line a baking tray with parchment paper.
2. In a saucepan, combine the water, butter, and salt. Bring to a boil over medium heat.
3. Once boiling, add the flour all at once and stir vigorously until the mixture forms a ball that pulls away from the sides of the pan.
4. Remove from heat and allow the dough to cool slightly. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
5. Fold in the grated Gruyère, a pinch of nutmeg, and a little freshly ground black pepper.
6. Spoon small mounds of the mixture onto the prepared tray, spacing them well apart.
7. Bake for 20-25 minutes until the gougères are puffed up and golden. Avoid opening the oven door during the first 15 minutes to prevent collapse.
8. Remove from the oven and allow to cool slightly before serving.

Enjoy these delightful gougères alongside your glass of Louis Bouillot Perle de Vigne for a true taste of Burgundy.