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Louis Bouillot Perle de Vigne Grand Reserve NV 1.5L MAGNUM
Louis Bouillot Perle de Vigne Grand Reserve NV 1.5L MAGNUM
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Description
Description
Louis Bouillot Perle de Vigne Grand Reserve NV 1.5L MAGNUM offers a luxurious sparkling wine experience from Burgundy. Made using the traditional method, it delivers vibrant aromas of green apple, lemon zest, and brioche, with delicate hints of almond and white flowers. The palate is elegant and refreshing, with a creamy mousse and a lingering 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: Brut, Refined
Grape Varietal: Pinot Noir, Chardonnay
Tastes Like: Green apple, lemon zest, brioche, almond, white flowers
Alcohol Percentage: 12.5%
Closure: Cork
Size: 1.5L Magnum
Region: Burgundy, France
Terroir: Limestone-rich soils
Aging: Traditional method, aged on lees
Serving Temperature: 6-8°C
Winery
Winery
Louis Bouillot is a historic Burgundy winery with expertise in crafting sparkling wines that highlight the region's unique terroir. The Perle de Vigne Grand Reserve 1.5L MAGNUM is perfect for celebrations, offering the same finesse and quality in a larger format.
Food Pairings
Food Pairings
Seafood: Lobster, crab cakes, or smoked salmon.
Poultry: Roast duck or herb-baked chicken.
Vegetarian: Spinach and cheese quiche or creamy mushroom pasta.
Meat: Veal medallions or pork tenderloin.
Cheese Pairings
Cheese Pairings
Brie: Creamy and soft, balancing the wine's mousse.
Comté: Nutty and aged, complementing the wine's crisp acidity.
Goat Cheese: Tangy and fresh, enhancing the wine's citrus notes.
Camembert: Mild and earthy, pairing beautifully with the wine's elegance.
Recipe
Recipe
Spinach and Cheese Quiche
Ingredients:
- 1 sheet puff pastry
- 2 cups fresh spinach, chopped
- 1 cup grated Gruyère cheese
- 3 eggs
- 1/2 cup cream
- 1 tbsp olive oil
- Salt and pepper, to taste
Instructions:
- Preheat the oven to 200°C. Line a tart pan with puff pastry and trim the edges.
- Heat olive oil in a pan and sauté spinach until wilted. Set aside.
- Whisk eggs and cream together, then season with salt and pepper.
- Layer spinach 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: Add nutmeg to the egg mixture for an extra layer of flavour.
