Pinot Grigio - Tavernello - Italy

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 Souverain Brut NV in a bucket filled with ice and water for 20–30 minutes, or refrigerate upright for at least 4 hours so it reaches approximately 45°F (7°C). Proper chilling preserves crisp citrus and mineral aromas.

Chill bottle

About 10 minutes before serving, remove the bottle from the ice and dry the exterior with a towel. Keep the bottle cold until ready to open.

Select a clean, dry champagne flute or coupe. For the purest expression of Henriot's crisp citrus and minerality, a flute concentrates the fine bubbles and aromatics; a coupe offers a broader aromatic surface.

Using a sharp paring knife or vegetable peeler, cut a thick strip of lemon peel (about 2 x 1 inch). Remove any excess pith so the expressed oils are bright, not bitter.

Keep a towel over the cork and hold the bottle at a 45° angle, pointing away from people and fragile objects. Twist the bottle (not the cork) slowly while holding the cork to ease it out. You should hear a soft sigh rather than a loud pop to preserve bubbles and aromas.

Opening the bottle

Pour the champagne gently down the side of the flute to preserve effervescence. Fill each flute about two-thirds full (approximately 120–150 ml) to allow the wine’s bouquet of citrus and mineral notes to develop.

Hold the lemon peel about 4–6 inches above the filled glass and give it a quick, firm twist with the outer (yellow) side facing the liquid to spray the aromatic oils onto the surface. Rub the twisted peel briefly along the rim of the glass to transfer more oil, then discard or drop the peel into the glass as garnish.

Expressing the lemon oils

Optionally float a thin lemon wheel on the surface for a pretty presentation. Serve immediately so the champagne retains its temperature, sparkle, and bright citrus-mineral profile.

Henriot Souverain Brut NV (or comparable non-vintage Brut Champagne)

Lemon peel (thick strip, for express oil and twist)

Thin lemon wheel (for optional float)

Champagne flute or coupe

Ice (for chilling bottle)

Henriot Souverain Brut NV

Guacamole, Crispy Rice, Coriander Cress, Fresh Truffles

TRUFFLE GUACAMOLE ON CRISPY RICE (Vg)

Spicy Salmon Tartare, Crispy Rice, Jalapeño

SPICY SALMON ON CRISPY RICE

Crispy Fried Squid, Chipotle Chilli, Smoked Spices, Fresh Red Chilli, Spring Onion, Lime, Shichimi Aioli

Henriot Souverain Brut Nv Recipe

Descriptors

Tasting Notes

Food Pairings

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