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Domaine Millet

Great wines of Chablis

Chablis Vieilles Vignes 2017

Light gold color with tinges of green. Brilliant and limpid. Expressive nose. The "terroir" reveals itself in aromas of almonds and white flowers (suchas the Lily). A royal nose ! The attack is supple and builds into a roundness in the mouth with floral notes emerging. It is elegant, rich, with mature fruit. A pleasant raisiny flavor on the finish adds fleshiness. Flavors of dried fruit linger on the palate. It is evident that this Chablis is produced from mature vines.

The best temperature for this wine is between 11 and 12°C and you will be able to keep it for about 3 to 4 years. See our culinary suggestions to see what to pair the wine with.

STEAMED COD WITH GINGER AND SHIITAKE MUSHROOMS

Ingredients for 4 servings :

- 150 g of fresh shiitake mushrooms

- 1 bunche of green asparagusBout de cabillaud

- 2 garlic cloves

- 4 sections of cod 200 g

- 35 g fresh ginger

- 1 tbsp of spicy oil

- 1 tbsp of of olive oil

- 1 bundle of coriander

- 1 lime

- 4 tbsp of 5-spice mixture

- sea salt

 

Clean the mushrooms and sauté in 1 tbsp of olive oil with the garlic.Peel and wash the asparagus and cut in two length-wise.

Line the bottom of 4 bamboo steaming baskets with parchment paper.Divide the mushrooms, asparagus and fish among the 4 baskets. Salt and add the fresh ginger cut into strips.

Stack the baskets and place over steamer. Let steam for 10 minutes.

Add a dash of spicy oil and sprinkle with coriander. Squirt with lime and sprinkle with the 5-spice mixture. Serve in the baskets or on plates.