Guy Mea “l’assemblage” 1er Cru Nv Champagne, France Pinot Noir, Chardonnay Recipe

1. Chill the bottle

Place the bottle of Guy Mea “L’Assemblage” 1er Cru NV in an ice bucket filled with equal parts ice and cold water for 20–30 minutes, or chill in the refrigerator for at least 3 hours. Aim for serving temperature of 8–10°C (46–50°F).

2. Prepare chilled flutes: rinse with cold water and place in the refrigerator 10–15 minutes before serving, or keep them in a chilled place so the Champagne stays colder longer in the glass.

3. Just before serving, dry the bottle, remove foil, loosen the wire muselet while keeping the cork covered with a towel, and gently ease out the cork with a quiet twist to preserve bubbles.

4. Prepare smoked salmon crostini

Spread a thin layer of softened butter on toasted baguette slices or briefly toast blinis. Mix crème fraîche with 1 tbs lemon juice, 1 tbs chopped dill, 1/4 tsp sea salt, and 1/4 tsp black pepper. Spread a teaspoon of the crème fraîche mixture on each toast, top with a slice of smoked salmon, a few capers, and a small sprig of dill. Finish with a light grate of lemon zest over each.

5. Arrange remaining salmon

Fold remaining smoked salmon into neat rosettes on a serving plate, scatter remaining dill and a few capers around. Keep chilled until serving to maintain texture and flavor.

6. Soft cheese

Bring the Brie or Camembert to room temperature for 30 minutes before serving so flavors open. Place the wheel on a board and drizzle 1 tbs honey and a few walnut pieces on top.

7. Hard cheese & fruit

Arrange thin slices of Comté or Gruyère alongside apple slices and green grapes. Drizzle remaining honey over apple slices and sprinkle with a pinch of sea salt to balance sweetness. Keep the board at room temperature when serving so the cheeses show their full aroma.

8. Cucumber-herbed goat cheese bites

Lay cucumber slices on a platter. Pipe or spread about 1 tsp herbed goat cheese onto each cucumber slice, then top with a small piece of prosciutto, a microgreen, and a light drizzle (a few drops) of extra virgin olive oil. Finish with a crack of black pepper.

9. For prosciutto-wrapped microgreens: lay a thin slice of prosciutto flat, place a small tuft of microgreens or arugula in the center, roll and secure. These offer a savory counterpoint to the wine’s acidity.

10. Scatter toasted walnuts and a few edible flowers on the cheese board for color and texture. Lightly dust the canapés with finely grated lemon zest to echo the Chardonnay’s citrus notes.

11. Bring the assembled platters to the table. Pour the Champagne into chilled flutes — fill to about two-thirds to concentrate aromatics — and serve immediately with the arranged accompaniments.