Simonet – Brut – Blanc De Blancs Recipe

Time10m

Serves1

Make Simonet – Brut – Blanc De Blancs Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Chill the wine
Place the bottle of Simonet Brut Blanc de Blancs in the refrigerator for at least 3 hours prior to serving. For faster chilling, submerge bottle in an ice water bath (equal parts ice and cold water) for 20–30 minutes. Remove from fridge or ice bath just before serving.
2
Chill the glass (optional)
If desired, chill the flute by placing it in the freezer for 10–15 minutes or fill with ice cubes for 1–2 minutes, then discard ice and dry glass. Chilling the glass helps maintain temperature and preserve bubbles.

3
Hold the flute at a slight angle (about 45°). Open the bottle carefully: remove foil, loosen the wire cage while keeping a thumb over the cork. Twist the bottle (not the cork) while easing the cork out gently with controlled pressure to avoid loud popping — you want a quiet sigh.
4
Pour a small amount (about 1–2 tablespoons) into the flute to allow initial foam to settle. Then slowly and steadily fill the flute to about two-thirds full (roughly 4–5 ounces / 120–150 ml). Pour down the side of the glass to preserve carbonation and avoid excessive foam.
5
If using a garnish: thread the lemon twist on the rim or float the half strawberry inside the glass. Serve immediately.