Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Fill a bucket or large pitcher with ice and cold water. Submerge the bottle of Cuvee Jean Louis Brut in the ice bath for 20–30 minutes, rotating once or twice, until the wine reaches approximately 6–8°C (43–46°F).

Rapid chill (ice bath)

Alternatively, place the bottle upright in the refrigerator for 3–4 hours prior to serving to bring it to the same target temperature.

Slow chill (refrigerator)

Place two champagne flutes in the freezer for 10–15 minutes before serving to further enhance chill, or rinse them with very cold water and set aside. Prepare optional lemon twists or thin apple slices by cutting a long, thin strip of lemon peel (avoiding white pith) or slicing a crisp apple paper-thin.

Remove the foil and loosen the wire cage while keeping your thumb firmly on the cork. Tilt the bottle to a 45° angle away from people and gently twist the bottle (not the cork) while holding the cork to let it ease out with a quiet sigh rather than a loud pop.

Open bottle

Pour slowly into each chilled flute, filling to about two-thirds (approximately 120–150 ml per glass) to preserve effervescence and allow aromatics to develop. Pour down the side of the glass if desired to reduce foam.

Pouring

If using a lemon twist or apple slice, express the twist over the glass by bending it to release oils and rub the rim lightly with the peel, then drop it into the flute. For an apple slice, rest it on the rim or float it gently on top.

Garnish

Serve immediately. Cuvee Jean Louis Brut, Blanc de Blancs pairs well with fresh seafood, salty snacks, mild cheeses, and light hors d'oeuvres. Re-cover the bottle with the wire cage and foil and store upright in the refrigerator if retaining for up to 2–3 days; expect diminished carbonation after opening.

Bottles of Cuvee Jean Louis Brut, Blanc de Blancs (Charles de Fère)

Chilled Champagne flutes

Lemon twist or thin apple slice (optional)

Ice (for chilling pitcher or bucket)

Cold water (for ice bath)

Light hors d'oeuvres (e.g., fresh oysters, smoked salmon, goat cheese crostini)

Cuvee Jean Louis Brut, Blanc de Blanes

Make Cuvee Jean Louis Brut, Blanc De Blanes Recipe in just 35m. Charles de Fere

Cuvee Jean Louis Brut, Blanc de Blanes

Descriptors

Tasting Notes

Food Pairings

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