Description
Drappier Brut Nature Sans Soufre Zero Dosage Champagne NV 75cl is a remarkable, well rounded cuvee. Drappier avoid adding any sulphur during the different stages of vinification, allowing the Pinot Noir to express itself in perfect freedom.
The majority of the Drappier vineyard is located around Urville, where Pinot Noir, the predominant grape variety, finds its best expression and allows the production of very elegant, aromatic wines such as the Brut Nature Sans Soufre cuvee.
Tasting Notes : Bursting with fresh aromas of pear, lemon and hazelnuts. Very dry on the palate with powerful minerality.
Drappier Brut Nature Sans Soufre 零剂量香槟 NV 75cl 是一款非凡、圆润的特酿。 Drappier 避免在酿造的不同阶段添加任何硫，从而使黑皮诺能够完美自由地表达自己。
Drappier 葡萄园的大部分位于于尔维尔 (Urville) 周围，这里的主要葡萄品种黑皮诺 (Pinot Noir) 得到了最好的发挥，可以生产非常优雅、芳香的葡萄酒，例如 Brut Nature Sans Soufre 特酿。
品鉴笔记：充满梨、柠檬和榛子的新鲜香气。口感非常干，带有浓郁的矿物质味。Pairs well with…
搭配
- Ideal as an aperitif and the perfect accompaniment for seafood, sashimi or even soft goat’s cheese.
- 非常适合作为开胃酒，也是海鲜、生鱼片甚至软山羊奶酪的完美搭配。
| Brand | Drappier |
|---|---|
| Country | France |
| Volume (cl) | 75 |
| ABV (% vol) | 12 |
| Dietary | Vegan, Vegetarian |
| Style | Zero Dosage |
| Champagne Expression | Citrus, Light & Fresh |
| Champagne Dosage (g/l) | 0 |
| Champagne Producer Type | Champagne House |
| Champagne and Wine Aging | Stainless |
| Closure | Cork and Cage |
| Champagne Grape | Pinot Noir |
RECIPE IDEAs :
Glazed-Beet-and-Burrata Toasts
Cooking Time: 01 hrs 15 mins (approx.)
Number of Servings: 4
INGREDIENTS
3 beets (about 3/4 pound total)
4 thyme sprigs
1 teaspoon black peppercorns
1 tablespoon red wine vinegar
1/2 cup sherry vinegar
2 tablespoons sugar
1 rosemary sprig
Salt
Twelve 4-by-2-inch slices of dense whole-grain bread, brushed with olive oil and toasted
1/2 pound burrata cheese, cut into 12 pieces
12 small watercress sprigs
Extra-virgin olive oil, for drizzling
Flaky salt, such as Maldon, for garnish
1. In a medium saucepan, cover the beets with cold water.
2. Add the thyme sprigs, black peppercorns and red wine vinegar and bring to a boil.
3. Simmer, partially covered, until the beets are tender, about 45 minutes, replenishing the water if necessary.
4. Drain the beets, then peel and cut them into 1/4-inch dice.
5. Return the diced beets to the saucepan. Add the sherry vinegar, sugar, rosemary sprig and 1/4 cup of water and bring to a boil.
6. Cook over moderately high heat until a syrupy glaze forms, about 12 minutes. Discard the rosemary sprig and season the beets with salt.
7. Top each whole-grain toast with a spoonful of the glazed beets, a piece of burrata and a sprig of watercress.
8. Drizzle with extra-virgin olive oil, garnish with the flaky salt and serve.
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