juillet recette du mois Champagne Julien Chopin à Monthelon Ceviche de dorade

July: food pairing of the month

Sea-bream Ceviche

Ingredients

  • 1 whole lime
  • 4 sea-bream filet
  • A half bunch of coriander
  • 1 grenade
  • 1 red onion
  • 1 avocado

Preperation

The day before, peel the avocado, and place to the fridge

Remove the skin from the filet form the sea bream, and cut it into stripes or in cube. Seasoned and marinate it for 5 minutes in olive oil, grated lime and half of the lemon

During this time, chop the coriander, keep the seeds from the grenade, and carve the red onion

Add all the ingredients to the marinated sea-bream

Then, with a cheese grater, grate the avocado on the top of the sea-bream.

Mai recette du mois Champagne Julien Chopin à Monthelon Sardine chermoula et champagne carte noire brute nature

May : food pairing of the month

Chermoula sardine

Ingredients

  • 1 sardine in oil can
  • 200 g of bulgur
  • 1/2 bunch of cilantro
  • 1/2 red onion
  • 1 bunch of chives
  • 1/2 bunch of parsley
  • 1 lime

Preparation

Drain the sardine in oil and keep the oil for the next steps (keep the can for the plating)

Cook the bulgur and let it cool. Be sure to drain it well.

Add the chiselled herbs, the juice of half lime and the olive oil to the bulgur.

Serve it in the sardine can.

accord mets/vin d'avril du Champagne Julien Chopin, flan vanille et ratafia champenois

April : food pairing of the month

Vanilla Flan

By Katia au Pays des Gourmands

Ingredients

For the puff pastry

– 5gr of salt
– 125gr of water
– 250gr of flour
– 25gr of melted butter
– 200gr of butter

For the Vanilla flan

– 500gr of whole milk
– 100gr of sugar
– 2  whole eggs
– 30gr of flour
– 30g of maïzena,
– 1 vanilla pod
– 50gr of butter

Preparation

STEP N°1 : Puff pastry making process

In a mixing bowl, add the salt, the water, then the flour and the melted butter.

With a spatula, mix until obtaining a dough, but be careful to malax it too much !

Shape a ball.

With a knife, incise the paste into squares, and wrap it with cling film.

Place it for 20 minutes in the fridge.

During this time, roll your rolling pin on the butter, in order to have it softer, and shape a square.

Butter must be cold, but soft.

After the 20 minutes, take back the dough from the fridge, and lay it in a rectangle shape (2 times bigger than the butter)

Display the butter on it, fold the paste in order to keep the dough inside.

Flour your working plan and lay you’re your paste on 60 cm long and 25 cm large

Fold your pastry in 3 and turn the paste ¼ turn on your right.

Lay down once again, then fold in 3

At this step, wrap the paste, and keep it in the fridge for 30 minutes.

At the end of the time of rest, lay down once again your paste, and fold it in 3, and turn your paste ¼ on your right.

Lay down once again your paste, fold it in 3.

Wrap it and keep it in the fridge for 30 minutes.

At the end of this second time of rest, lay down once again and fold it in 3.

Wrap and keep to the fridge.

At this step, you just need to wait at least 30 minutes before using the puff pastry.

After this time, ypu can lay down your puff pastry with the rolling-pin.

Put the puff pastry in a 18 cm diameter – 6 cm high circle

Make a small edge on the top of the paste.

Remove the leftover of the paste, prick the paste with a fork and keep it to the freezer, while you prepare the flan dough.

 

STEP 2 : vanilla flan making process

Whisk the eggs with half of the sugar

Split the vanilla pod in two, and grab inside to have all the beans

Heat the milk with the other half of sugar with the vanilla beans

While the milk is heating, add the wisked eggs : the flour with maïzena and mix well.

Poor the hot milk on the preparation.

Mix well and put everything back on the saucepan

When the mix is thick, add the butter.

 

STEP 3 : assembly and baking

Take back from thefreezer, the puff pastry and garnish with the vanilla flan dough.

Make an eggwash with an eggyolk and milk.

With a pastrybrush , put the eggwash on the dough and bake in the oven for about 30 min at 190°.

Cool it down before serving.

We propose this recipe with our ratafia champenois Grandes Années Chardonnay

march receipe soft boiled eggs Champagne Julien Chopin

March : food pairing of the month

Soft-boiled egg and lard asparagus

Receipe by Katia au Pays des Gourmands

Ingredients

  • fresh eggs
  • asparagus
  • thin slices of bacon
  • black salt of Hawaï

Preparation

Boil eggs during 3 minutes.

Peel the asparagus, rinse it and cook it in a pressure-cooker. The asparagus have to stay al dente.

When they are cooked, roll them with the slices of bacon and cook them in a very hot pan.

For the tasting, put some black salt on the eggs.

We propose you our Grand Millésime with this receipe

Cuvée Carte noire Brut nature du Champagne Julien Chopin

Lights on Carte Noire

A nature champagne

Carte noire

The Carte Noire champagne is a brut nature champagne. It means that we don’t add any sugar during the disgorging.

Our cuvée Carte Noire is a 100% Meunier champagne which goes wonderfully with oysters, sea food and soft fish.

Don’t hesitate to check the tasting notes.

Dégustation de vins clair pour a création des champagnes au domaine Julien Chopin

Still wines tasting

A key time

The blending process at the heart of Champagne winemaking plays on the diversity of nature, combining wines from different crus (growths), different grape varieties and different years.
By combining wines with different sensory characteristics (colours, aromas, flavours) the Champagne maker looks to create a wine that is greater than the sum of its parts – one with a carefully balanced harmony of notes in which no one note is dominant. The ultimate objective is the same today as it has always been: to create a sense of balance that is not found naturally and could not exist without human intervention.

 

Un pied de vigne après la taille au Champagne Julien Chopin, vigneron près d'Épernay

The pruning season

Pruning is really important

Since the begining of the year, we do the pruning in our vines in order to prepare the new life-cycle of our vine stocks. The pruning in Champagne begin just after the leaf-fall.

There are four approved pruning methods: Chablis system, Guyot system, Vallée de la Marne system, Cordon system. In the Champagne Julien Chopin, we use the Chablis system.

The first purpose of pruning is to encourage the sap to flow toward the fruit-bearing buds. The buds require an even distribution of sap for vigorous growth but excess sap may compromise productivity. Ideally, there should be a good balance of vigour and productivity – two conflicting requirements that are not easily reconciled.

ratafia champenois grandes années chardonnay produce by le champagne Julien Chopin in Monthelon near Épernay

Ratafia champenois Grandes Années Chardonnay

ratafia champenois grandes années chardonnay produce by le champagne Julien Chopin in Monthelon near Épernay

Ratafia champenois Grandes Années Chardonnay

Blending : 100% Chardonnay
Ageing in oak barrel : solera system started in 2014
eye-2Our Ratafia has a gradation of intense yellow, from mahogany to amber colour.
nose2This bouquet has lovely notes of plums, candied cherries, almonds and baked apples. After few minutes, come the parfums of chocolate and cherry brandy. It’s a ratafia for winter when just the chimney is missing.
mouth1Attack in mouth is more expansif and voluptuous. Acidity is still present. The second tasting part, after 6 caudalies, show some quince aromas with a slice of cinnamon and pear poached.
forkWe invite you to taste pairing with a duck magret, a Koreen speciality, washed-rind cheese with jam (Langres, Maroilles, Livarot, Munter) or with uncooked cheese (Chantal or Tomme) or why not with a gourmet coffee.

A word about solera method…

To know everything about the solera/perpetual reserve method: a new way to understand the wine but definitely not a new method to make it. Indeed, the traditional concept in Champagne is the blending. Vintage, the plots etc, but it goes in total opposition of this rule: making a vintage or what we call a “millésime”.

In a kind of way, we stack the millesimes. Born in Andalusia (Spain), this technique consists of stacking the barrels on top of each other. The lowest ones are called Solera and the ones on the top are called Criadera. Every bottlings, the wine goes down from a step and is mixed with the last residual wine. 

Every year, we add to our barrel, the most of the year to compensate for the racked wine. However, this method is perfect to educate the young wine  by the oldest one. It’s also a good way to find exactlthe same style in our Ratafia champenois Grandes Années Chardonnay in Solera method. “A true guiding principle”. The method provides to our ratafias some body, gluttony and depth. Our spirits are invitations to go back in time, browse through the vintages. In other words, we’re started in 2014, this is 5 harvests, 5 years that you will find in this oak barrels. 

Ageing in oak barrel of 600 litres during 5 years.
Bottling : 500 bottles/year
Grape Variety : Chardonnay
Season : Falls

Do you want to order this ratafia champenois ?

To order the ratafia champenois Grandes Années Chardonnay or our champagnes, don’t hesitate to go on our online shop.

Compose your order and pay it in a secured way.