Louis Bouillot Perle de Vigne Grand Reserve NV 1.5L MAGNUM

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.

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

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.

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.

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.

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.