Monmousseau Cuvée Etoile 1886 Brut NV

Monmousseau Cuvée Etoile 1886 Brut NV is an elegant sparkling wine from the Loire Valley, France. Crafted using the traditional method, it offers delicate aromas of green apple, citrus, and white flowers, with a fine mousse and a refreshing palate featuring crisp 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: Brut, Elegant

Grape Varietal: Chenin Blanc, Ugni Blanc, and exogenous varieties

Tastes Like: Comparable to a premium Champagne, with green apple, citrus, and a creamy mousse.

Alcohol Percentage: 12%

Closure: Cork

Size: 750mL

Appellation: Crémant de Loire

Region: Val de Loire, France

Terroir: Limestone and clay soils

Aging: Aged on lees for 18 months during secondary fermentation

Serving Temperature: 6-8℃ – Serve well chilled

Monmousseau is a prestigious estate located in the Val de Loire, renowned for its expertise in producing high-quality sparkling wines using the Méthode Traditionnelle. The estate's underground cellars provide an ideal environment for ageing, maintaining a natural temperature of 12℃. This commitment to extended maturation and meticulous craftsmanship ensures that Monmousseau's sparkling wines are elegant, refined, and expressive of the Loire Valley's terroir.

Seafood: Pairs beautifully with oysters, scallops, or smoked salmon.

Appetisers: Complements bruschetta, cheese platters, or canapés.

Poultry: Perfect with roast chicken or turkey with a citrus glaze.

Desserts: Enjoy with fruit tarts, lemon meringue pie, or pavlova.

Brie: Creamy and mild, enhances the wine's mousse and acidity.

Goat Cheese: Tangy and fresh, complements the wine's crisp citrus notes.

Camembert: Soft and buttery, balances the wine's minerality.

Comté: Nutty and firm, pairs well with the wine's complexity.

Scallops in Lemon Butter Sauce (Coquilles Saint-Jacques à la Sauce Beurre Citron)

This light and elegant dish is a perfect pairing for the lively bubbles and citrus notes of Monmousseau Cuvée Étoile 1886 Brut NV.

Ingredients:(Serves 4)

• 500g fresh scallops
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 2 cloves garlic, minced
• Juice of 1 lemon
• Salt and pepper, to taste
• Chopped parsley, for garnish

Instructions:

1. Prepare Scallops: Pat scallops dry with paper towels and season with salt and pepper.
2. Sear Scallops: Heat olive oil in a large pan over medium-high heat. Sear scallops for 2-3 minutes on each side until golden and caramelised. Remove from pan and set aside.
3. Make Sauce: Reduce heat to medium, melt butter in the same pan, and add garlic. Cook for 1 minute until fragrant, then stir in lemon juice.
4. Serve: Drizzle the sauce over the scallops, garnish with parsley, and serve immediately.