Champagne Pol Roger Réserve Brut | Champagne | Pol Roger | Vinos Covigran

Champagne Pol Roger Réserve Brut

Champagne Pol Roger Réserve Brut, is a champagne made from Pinot noir, Chardonnay and Meunier grapes. Pol Roger presents a refined, elegant sparkling wine with its own style, suitable for all occasions.

Bottles per box
6
Bottle
0.75 l
Type of grape
Pinot noir, Chardonnay, Meunier
Classification
Brut
Breeding
Mín. 30 meses en rima
582
New

 

Winery: Compañía de vinos Telmo Rodríguez

Tasting note for Champagne André Clouet Grande Réserve Grand Cru:

Sight-Vinos-Covigran

Beautiful straw yellow color and abundant, fine effervescence.

Nose-Vinos-Covigran

Its powerful and captivating nose initially reveals fruit aromas and then displays light aromas of honeysuckle and white jasmine, then continues with notes of brioche and vanilla.

Mouth-Vinos-Covigran

On the palate, the flavors of cooked fruits happily rub shoulders with fragrances of beeswax and acacia honey.

Optimum service temperature: 6°-8° C.

A pairing: Sopa de garbanzos con ostras.

Ingredients: 50 g of chickpeas, 200 g of blood sausage, 2 veal bones, a 150 g tip of Iberian ham, a chicken breast, 2 leeks, 1 peeled carrot, 1 onion, 2 cloves of garlic, 1 teaspoon of sweet paprika, a litre and a half of water, 4 tablespoons of extra virgin olive oil, a few mint leaves, salt, 12 flat oysters, 4 slices of Iberian bacon, 2 leeks, oil for frying, a few cubes of tomato confit, a spoonful of chickpeas cooked and then fried.

Elaboration: 

- Put a large casserole with the chickpeas, meat, bones, ham, chicken breast and chopped vegetables, basil and cover with cold water.

- Put on a low heat and let it cook slowly for about two hours.

- When the chickpeas are cooked, season.

- Strain the stock and set the meat aside.

- Add the hot oil and the teaspoon of paprika to the stock.

- Mash the chickpeas and the cooked carrot, adding the stock until you have a smooth but not thick cream. Add salt and keep warm.

- Open the oysters and remove the meat from the shells without breaking them.

- Put the oysters in a saucepan with the water strained through a clean cloth.

- Put the pan on the heat and before it comes to the boil, take them out.

- Finely chop the bacon and sauté without oil over a high heat.

- Cut the leek into thin slices and fry over a high heat until crisp.

- Place a ladle of hot chickpea soup in a bowl. Place the warm oysters on top and place the fried chickpeas and diced tomatoes around them. Arrange the fried leek on top.

Enjoy!

Bottles per box
6
Bottle
0.75 l
Type of grape
Pinot noir, Chardonnay, Meunier
Classification
Brut
Breeding
Mín. 30 meses en rima
582
New

In 1994, Pablo Eguzkiza and Telmo Rodriguez together with a third winemaker made a wine from Garnacho, from old vineyards in the Navarre glass. The wine was called Alma. This is the start of the project, which in its origins was called La Granja Wine Company. A name that was all a declaration of intentions: it was clear that the company would make more wines and that there was a tribute to La Granja, the famous glass factory, witness of an exceptional Spanish craftsmanship, now almost disappeared.

Since its inception, the fundamental argument of the Telmo Rodriguez Wine Company is the use only of autochthonous varieties of original zones. This philosophy contrasts then with the boom of the implantation of foreign varieties, practically in all the Spanish vineyard.

Another initiative to which the project wants to pay special attention, also from its origins, is the recovery of forgotten vineyards.

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