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Pierre Gimonnet & Fils Millesime de Collection 1.5L MAGNUM 2009
Pierre Gimonnet & Fils Millesime de Collection 1.5L MAGNUM 2009
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Description
Description
Pierre Gimonnet & Fils Millesime de Collection MAGNUM is a premium Champagne with aromas of citrus, green apple, and brioche. It is complex and creamy, with fine bubbles and a long 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: Complex, Mineral
Grape Varietal: Chardonnay
Tastes Like: Comparable to a Grand Cru Blanc de Blancs, with notes of lemon zest, white peach, and brioche, finishing with vibrant minerality and added depth from the magnum format.
Alcohol Percentage: 12.5%
Closure: Cork
Size: 1.5L Magnum
Region: Champagne, France
Terroir: Chalky soils
Aging: Over 60 months on lees
Serving Temperature: 8-10°C
Winery
Winery
Pierre Gimonnet & Fils is a historic Champagne house renowned for its meticulous craftsmanship. The Millésime de Collection Magnum highlights their commitment to creating exceptional vintage Champagnes with unparalleled complexity and aging potential.
Food Pairings
Food Pairings
Seafood: Oysters or lobster thermidor.
Game: Roast quail with citrus glaze.
Vegetarian: Asparagus risotto or goat cheese tart.
Meat: Prosciutto-wrapped chicken or turkey roulade.
Cheese Pairings
Cheese Pairings
Goat Cheese: Tangy and fresh, enhancing the wine's acidity.
Brie: Soft and creamy, balancing the wine's texture.
Gruyère: Nutty and savoury, complementing the wine's minerality.
Australian Triple Cream Brie: Luxuriously mild, pairing beautifully with the wine's fine bubbles.
Recipe
Recipe
Lobster Thermidor
Ingredients:
- 2 lobster tails
- 2 tbsp butter
- 1 shallot, finely chopped
- 1/4 cup dry white wine
- 1/4 cup cream
- 1/4 cup grated Gruyère cheese
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions:
- Preheat the oven to 200°C. Steam lobster tails until cooked, then remove the meat and reserve the shells.
- In a pan, melt butter and sauté shallots until softened. Add white wine and reduce slightly.
- Stir in cream and Gruyère, seasoning with salt and pepper. Mix in lobster meat.
- Spoon the mixture back into the shells and bake for 8-10 minutes until golden.
- Serve warm, garnished with fresh parsley.
Tip: A magnum format enhances both presentation and flavour complexity, making it perfect for special occasions.
