Name: SISAPO Restaurant | Fusion Cuisines CHAMPAGNE DEVAUX BRUT Recipe
Cook time: 30 min
Total time: 30 min
Yield: 6 servings
Cuisine: French
Ingredients: 1 bottle Champagne (Devaux Brut, Blanc de Blancs, Pinot Noir base); 6 pieces Chilled Champagne flutes; 1 piece Ice bucket; 1 kg Ice; 1 piece Clean linen napkin; 1 piece Lemon twist or thin peel; 6 pieces Fresh strawberries (halved); 12 pieces Light hors d'oeuvres (e.g., gougères, smoked salmon blinis)

ullens, lot 10 | pinot noir, meunier

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 Champagne bottle in an ice bucket filled with ice and a small amount of water for 20–30 minutes, or refrigerate the bottle for at least 3 hours prior to serving. The ideal serving temperature for blanc de blancs is 6–8°C (43–46°F).

Chill the bottle

Select clean flute glasses. If not pre-chilled, place glasses in the refrigerator for 15–20 minutes or rinse with cold water and dry with a clean linen napkin to remove any dust. Holding the glass by the stem preserves temperature.

Prepare the glassware

With one hand on the cork and one on the base, remove the foil and loosen the wire cage (keep the cage on while loosening). Tilt the bottle at a 45° angle away from people and gently twist the bottle (not the cork). Allow the cork to ease out with a soft pop — avoid forcefully popping to preserve bubbles.

Open the bottle safely

Pour a small amount (about 1–2 oz / 30–60 ml) into each flute to let the mousse settle, then top each glass to 2/3 full (about 4–5 oz / 120–150 ml per serving). Pour gently down the side of the glass to reduce excessive foam and preserve effervescence.

Pour properly

Present the filled flutes on a tray or table. Offer optional garnishes such as a lemon twist or a single halved strawberry on the rim. Serve with light hors d'oeuvres. Encourage guests to sip and appreciate the aroma and fine bubbles typical of a blanc de blancs style.

Serve and enjoy

If you have leftover Champagne, reseal with a Champagne stopper and store upright in the refrigerator. Consume within 1–3 days for best effervescence retention.

Storage of unfinished bottle

Prepare lemon twist by using a small paring knife or peeler to remove a thin strip of zest without the bitter white pith. Gently twist over the glass to release oils, then drop or hang on the rim.

Wash and halve fresh strawberries and place one half into each flute if serving a fruit garnish. This adds a touch of color and a complementary flavor note.

Arrange light hors d'oeuvres on a platter and serve alongside the Champagne. Choose delicate, mildly flavored bites (cheese puffs, blinis with smoked salmon, or light seafood) that will not overpower the wine.

Champagne (Devaux Brut, Blanc de Blancs, Pinot Noir base)

Chilled Champagne flutes

Ice bucket

Clean linen napkin

Lemon twist or thin peel

Fresh strawberries (halved)

Light hors d'oeuvres (e.g., gougères, smoked salmon blinis)

CHAMPAGNE DEVAUX BRUT

MARTÍN BERDUGO BARRICA

FINCA MARTELO

HACIENDA ALBAE

ALTA ALELLA BRUT NATURE

TREIXADURA, TORRENTES ALBARIÑO Y LOUREIRO

AGAS DE TEMPO

ALBA EIZAGA SEMIDULCE

Make CHAMPAGNE DEVAUX BRUT Recipe in just 30m. PINOT NOIR BLANC DE BLANCS

Champagne Devaux Brut Recipe

Descriptors

Tasting Notes

Food Pairings

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