Tasting note for Champagne Ayala Brut Majeur:
Golden color with steely sparkles, very fine bubble in constant ascent forming a beautiful crown.
Complex nose where the notes of white fruit (roasted apple) are wrapped in aromas of pastry, sweet spices (star anise, vanilla, nutmeg) and fine toasted.
On the palate, the attack is citrus (grapefruit) and the unctuous and creamy, with good fruit weight in the mouth sustained by the aging notes, in retronasal, reminiscent of beeswax, noble woods and sweet spices. Very fresh thanks to its lively but not aggressive acidity. Long and persistent finish.
Optimum service temperature: 6° C.
A pairing: Lubina con salsa de tamarindo (receta Thai).
Ingredients: 1 clean sea bass, 2 cayenne, 1/4 red pepper, 4 cloves of garlic, 6 sprigs of coriander, 4 tablespoons of tamarind paste, 3 tablespoons of fish sauce, 50 gr. of palm sugar (or cane), salt and extra virgin olive oil (Arbequina).
- Cut the garlic and remove the tips and heads of the cayenne, remove the seeds and cut them into pieces.
- Cut the red pepper into pieces and chop the cilantro. Clean and descale the fish.
- Remove the fins and cut diagonally on both sides.
- In a pan heat a good amount of oil and fry the fish, with a little salt about 5 minutes per side. Reserve on absorbent paper.
- In a pan put a little of the oil with which we fried the fish, and when hot add the crushed garlic, cayenne and pepper.
- Fry a little and add the tamarind paste, the fish sauce and the palm sugar.
- Stir and let reduce the sauce a little.
- Put the sea bass on a plate and cover it with the tamarind sauce. It is usually accompanied by boiled jasmine rice.