Chanoine Frères Réserve Privée Champagnes: Holiday Menus for the Brut and Millésime 2014 Cuvées


Reims, December 2020


Isabelle Tellier, Chef de Cave of the House of Chanoine Frères, has created two holiday menus to accompany the Réserve Privée Brut and Réserve Privée Millésime 2014 cuvées. Aficionados will appreciate the personality of these two champagnes of character with deep roots in the terroir.

A seafood menu for Chanoine Frères Réserve Privée Brut

Réserve Privée Brut is a wine with a rich, well structured palate featuring notes of fruit. Pinot Noir dominates the blend at 70%, followed by Chardonnay (20%) and Meunier (10%).

With its delicate bubbles and luminous gold color, it offers a perfect balance between liveliness and roundness on the palate, underscored by delicious fig and raisin flavors. Isabelle Tellier has put together a refined and light seafood menu; she recommends that Réserve Privée Brut be served at between 8°and 10°C.


Seafood starters

Scallop and shrimp ravioli

or

Lobster with seasonal vegetables

—o—

Main course

Sea bass en papillote

—o—

Dessert

Exotic Yule-log cake with fresh fruits



Find the Chanoine Frères Réserve Privée cuvées at your favorite dealer's and at the Chanoine Frères online store

—oOo—


A regional menu for Réserve Privée Millésime 2014


The Chanoine Frères Réserve Privée 2014 vintage is a champagne of character, delicate and vivacious with a lovely aromatic expression, fully in the holiday spirit. Its blend consists of 48% Chardonnay, 39% Pinot Noir and 13% Pinot Meunier.



The fine, delicate effervescence sets off a brilliant color with golden highlights. The rich, seductive nose delivers aromas of candied fruit and toasted hazelnuts, accompanied by honeyed notes. The palate is perfectly balanced between freshness and fullness, dominated by flavors of candied orange and lemon, with a long, harmonious finish.

This vintage champagne is both expressive and fresh — an ideal partner for your holiday meals, from start to finish. Isabelle Tellier has revisited a regional menu based on a capon and a Tarte Tatin. She recommends a temperature of between 10°C and 12°C for fully appreciating this wine.



Entrée

Monkfish terrine

—o—

Main course

Capon blanquette

—o—

Dessert

Mango Tarte Tatin


Find the Chanoine Frères Réserve Privée cuvées at your favorite dealer's and at the Chanoine Frères online store

“The House of Chanoine Frères have come far, look far and are going far”

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