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Louis Bouillot Perle de Vigne Grand Reserve NV
Louis Bouillot Perle de Vigne Grand Reserve NV
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Description
Description
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.
Wine Details
Wine Details
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
Winery
Winery
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.
Food Pairings
Food Pairings
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.
Cheese Pairings
Cheese Pairings
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.
Recipe
Recipe
Leek and Gruyère Tart
Ingredients:
- 1 sheet puff pastry
- 3 leeks, sliced
- 1 cup grated Gruyère cheese
- 2 eggs
- 1/2 cup cream
- 1 tbsp olive oil
- Salt and pepper, to taste
Instructions:
- Preheat the oven to 200°C. Roll out puff pastry into a tart pan and trim the edges.
- Heat olive oil in a pan and sauté leeks until softened. Set aside.
- Whisk eggs and cream together, then season with salt and pepper.
- Layer leeks and Gruyère cheese on the pastry. Pour the egg mixture over the top.
- Bake for 25–30 minutes, or until golden and set. Serve warm with sparkling wine.
Tip: For extra flavour, sprinkle thyme over the tart before baking.
