Tavalod mobarak Red Nofuzi:))))))
Year 10 | 24 March 2018 | email@example.com
With less than 4 g / l of sugar, Jacquart Extra Brut is a wine of great ambitions that goes perfectly with fresh dishes as a great classic of Bengali cuisine, the Johl, loved by chef London Dhayalan
Summer is coming, and the Maison Jacquart suggests to toast the summer with its Champagne cooler and lively: the Extra Brut.
The Cuvée Extra Brut is characterized by a low dosage, which enhances the purity of its aromas. With less than 4 g / l of sugar, the Extra Brut is a wine of great ambitions, in its assembly, in its making and in its refinement. The selection of the grapes prefers Chardonnay (35% - 40%) Pinot Noir (30% - 35%) and Pinot Meunier (25% - 30%). The 5 years of aging in the cellar procure a nice balance between maturity and freshness.
Jacquart Extra Brut has fine bubbles and air, and golden color and crystal clear. The first nose reveals the purity of the aromas of white flowers (acacia), plaster or fruit (quince jelly). Sweet notes and a hint of roasting are revealed little by little. In the mouth the attack is frank, and development has taste the creaminess and minerality of a wine chiseled.
Jacquart Extra Brut is a superb aperitif, and it combines perfectly with a carpaccio of scallops, at a flow rate of sushi - makis but also a plate of cheeses.
"A great classic of Bengali cuisine, the Johl, is a very aromatic dish, traditionally made with vegetables - says the great chef Paul London Dhayalan - We add mussels, shrimp, sea bream, small eggplants and okra. All this gives an exquisite range of fish and vegetables, enhanced by the freshness and fruity blend of Jacquart Extra Brut ".
by Piero Valdiserra
01 july 2013, Food Notes > Wine