Pierre Gimonnet & Fils Cuvée Rose de Blancs 1er Cru Brut NV

Pierre Gimonnet & Fils Cuvée Rose de Blancs 1er Cru Brut NV is an elegant and vibrant rosé Champagne from the Côte des Blancs, France. Crafted predominantly from Chardonnay with a touch of Pinot Noir, it offers aromas of wild strawberries, red currants, and white peaches, with subtle notes of brioche and almonds. The palate is refreshing and complex, with fine bubbles, bright acidity, and a refined 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: Medium-bodied, Vibrant
Grape Varietal: Chardonnay, Pinot Noir
Tastes Like: Comparable to a refined Brut Rosé Champagne, with fresh strawberry, red currant, and citrus zest, balanced by a creamy mousse and crisp finish.
Alcohol Percentage: 12.5%
Closure: Cork
Size: 750mL
Region: Champagne, France
Terroir: Chalky limestone soils
Aging: 30 months on lees
Serving Temperature: 6-8°C

Pierre Gimonnet & Fils is a renowned family estate in Champagne, known for crafting terroir-focused wines. Cuvée Rose de Blancs is a delightful blend of elegance and vibrancy, showcasing their mastery of rosé Champagne.

Seafood: Grilled prawns, smoked salmon, or tuna tartare.
Poultry: Duck breast with a cherry glaze.
Vegetarian: Beetroot and goat cheese salad or roasted vegetable tart.
Meat: Pork loin or veal medallions with berry sauce.

Goat Cheese: Tangy and fresh, enhancing the wine's fruitiness.
Brie: Soft and creamy, balancing the wine's acidity.
Camembert: Earthy and mild, complementing the wine's complexity.
Parmigiano Reggiano: Umami-rich and nutty, pairing beautifully with the wine.

Duck Breast with Cherry Glaze

Ingredients:

• 2 duck breasts
• 1/2 cup cherry preserves
• 2 tbsp red wine vinegar
• 1 tbsp honey
• 1 tsp fresh thyme, chopped
• Salt and pepper, to taste

Instructions:

1. Score the skin of the duck breasts and season with salt and pepper.
2. Heat a skillet over medium heat. Place the duck skin-side down and cook until crispy. Flip and cook for an additional 3–4 minutes. Remove and let rest.
3. In the same skillet, combine cherry preserves, red wine vinegar, honey, and thyme. Simmer until thickened.
4. Slice the duck breast and drizzle with the cherry glaze.
5. Serve warm with a side of roasted vegetables.

Tip: Garnish with fresh thyme sprigs for added aroma.