Monmousseau Touraine Cuvée JM Brut NV

Monmousseau Touraine Cuvée JM Brut NV is a sparkling wine from the heart of the Loire Valley, France. This elegant sparkling wine is crafted using the traditional method, offering fine bubbles and a bright, refreshing palate. Expect aromas of green apple, pear, and citrus, with subtle hints of white flowers and a touch of brioche. On the palate, the wine is crisp and balanced with lively acidity, delivering a clean, dry finish. A versatile sparkling wine perfect for any occasion, whether it’s a celebration or simply enjoyed as an aperitif.

*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, Crisp

Grape Varietal: Chenin Blanc, Chardonnay, Cabernet Franc

Tastes Like: Comparable to a classic Brut Champagne, with notes of green apple, citrus zest, and a hint of toasted brioche.

Alcohol Percentage: 12%

Closure: Cork

Size: 750mL

Appellation: Touraine AOC

Region: Loire Valley, France

Terroir: Limestone-rich soils with clay deposits

Aging: Aged on lees for enhanced complexity

Serving Temperature: 6-8℃ – Serve well chilled

Monmousseau, founded in 1886, is a prestigious winery in the Loire Valley renowned for its sparkling wines. They use the méthode traditionnelle, the same process as Champagne, to produce wines of exceptional finesse and character. The estate focuses on local varietals and benefits from the unique terroir of the region, delivering wines that reflect the authenticity and heritage of the Loire Valley.

Seafood: Enjoy with fresh Sydney Rock Oysters, salt and pepper calamari, or smoked salmon blinis.

Poultry: Pairs well with roast chicken, duck à l'orange, or a chicken and leek pie.

Pasta: Delightful with a creamy fettuccine Alfredo or a prawn linguine.

Vegetarian: Matches beautifully with mushroom risotto or a fresh pear and walnut salad.

Australian Brie: The creamy texture enhances the wine's crisp acidity.

Tasmanian Goat Cheese: A fresh and tangy option that complements the wine's citrus notes.

Camembert de Normandie: The rich, buttery flavour pairs well with the wine's delicate brioche notes.

Pyengana Cheddar: The aged cheddar provides a nutty contrast to the wine's crisp profile.

A traditional Australian dish featuring buttery pastry filled with creamy scallops, a true comfort food from Tasmania.

• 500g scallops, cleaned
• 1 sheet puff pastry
• 1 small onion, finely chopped
• 2 tbsp butter
• 2 tbsp plain flour
• 1 cup milk
• ½ cup cream
• 1 tsp lemon zest
• Salt and pepper, to taste
• Fresh parsley, chopped

1. Preheat Oven: Preheat your oven to 200℃.
2. Make the Filling: Melt butter in a pan over medium heat. Add the onion and cook until softened. Stir in the flour and cook for 1-2 minutes.
3. Add Milk and Cream: Gradually add milk and cream, stirring continuously until the mixture thickens. Add lemon zest, season with salt and pepper, and stir in the scallops.
4. Assemble Pie: Pour the scallop mixture into a pie dish. Cover with the puff pastry, sealing the edges and cutting a few slits for ventilation.
5. Bake: Bake for 20-25 minutes or until the pastry is golden brown.
6. Serve: Garnish with fresh parsley and serve hot.