Great wines of Chablis
Chablis 1er Cru Vosgros 2016
The color of this Chablis 1er Cru Vosgros is pale yellow with gold highlights. It is brillant, limpid and fluid.
The fresh and lively nose makes us think of spring. The aromatic bouquet is rich: Notes of white flowers, almonds and white pepper.
In the mouth, this Chablis 1er Cru offers an attack that is ample and well balanced. The mid-palate is round with notes of apricot. It is pure, straightforward and very elegant. We finish with saline notes that have us salivating.
Able to age until 4 to 5 years, we advise you to keep the wine at a temperature of 13°C. Let us seduce you with our few culinary selections to pair this Chablis 1er Cru Vosgros with.
MONKFISH STEW WITH ANISE
Ingredients for 4 servings:
- 4 sections of monkfish 200 g
- 1 carrot
- 1 leek
- 5 shallots
- 1 clove of garlic
- 2 tbsp of chopped chervil sprigs
- 1 bundle of herbs (chervil stems, thym, bay leaf)
- 2 tbsp of olive oil
- 30 cl of dry white wine
- 1 dash of pastis
- 1 tsp of fennel seed
- 1 tsp of caraway seed
- 1 tbsp of pink peppercorn
- 2 star anise
- Salt and freshly ground pepper
Peel and wash the carrot and leek, and cut into thin slices.
Peel the shallots and garlic, and chop finely.
In a casserole dish, heat the olive oil on medium heat, add the carrot, leak and shallots. Cook 8 minutes while stirring.
Add the fennel seed, caraway seed, peppercorn, garlic and star anise.
Stir for 2 minutes and add the white wine, 1.5 L of water and the bundle of herbs. Bring to a simmer, add salt and ground pepper and et simmer for 30 minutes.
Add the monkfish pieces, lower the temperature and continue for 15 minutes on low heat.
Use a skimmer to transfer the monkfish and garnish to a deep serving plate. Reduce the broth on high heat. Add the pastis and half of the chopped chervil. Allow to reduce for 1 minute and correct the seasoning if needed. Pour the broth over the monkfish. Sprinkle with the rest of the chervil.
Rice or steamed potatos would work well in this dish.