Tequila, Dry Sherry, fresh lime juice, house grenadine, Sparkling Wine

The Ultimate

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

Place the bottle of Henriot Brut Rosé NV in the refrigerator for at least 3 hours prior to serving for a gentle chill (recommended serving temperature 8–10°C / 46–50°F). If you need it cooled quickly, fill an ice bucket or large bowl with 4 cups of ice and 2 cups of cold water, then submerge the bottle for 20–30 minutes, turning once to chill evenly.

Chill the bottle

Remove the bottle from the fridge or ice bath. Dry the bottle with a cloth to avoid slipping and to prevent water from dripping into flutes.

Hold the bottle at the base and remove the foil and muselet. Place a thumb over the cork, tilt the bottle at a 45° angle from the flute, and slowly twist the bottle (not the cork) to ease the cork out with a quiet sigh. Pour the champagne gently down the side of each flute to preserve fine bubbles, filling to about two-thirds full.

Select fresh berries that are ripe but firm. Rinse raspberries, strawberries, and red currants under cold water and pat dry with a paper towel. Use a colander if washing many at once.

If using strawberries, hull and halve them lengthwise. Leave raspberries whole. Thread a few red currants on a small cocktail pick if you want a decorative skewer.

To serve, drop a single raspberry or a halved strawberry into each flute to emphasize the wine's red-berry aromatics. Alternatively, rest a lemon peel twist on the rim for a subtle bright citrus note that contrasts the berry profile.

If you prefer no fruit in the glass, place a small bowl of chilled berries on the table for guests to add to their flutes or eat alongside the champagne.

Set out clean champagne flutes chilled briefly in the refrigerator (5–10 minutes) for extra coolness, or rinse with cold water and invert on a towel until serving.

Provide an ice bucket on the table with remaining ice and tongs so guests can top up the chill if needed. Keep extra berries in the fridge until ready to serve.

Henriot Brut Rosé NV (or other chilled rosé Champagne/sparkling rosé)

Ice (for chilling bucket)

Cold water (for chilling bucket)

Fresh raspberries

Fresh strawberries (hulled and halved)

Fresh red currants (optional)

Lemon peel twist (optional)

Champagne flutes

Ice bucket or large bowl

Tongs or slotted spoon (for ice and fruit)

Henriot Brut Rosé NV

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SPICY SALMON ON CRISPY RICE

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Henriot Brut Rosé Nv Recipe

Descriptors

Tasting Notes

Food Pairings

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