Baudouin Millet, A Signature
Chablis Grand Cru Les Preuses
Whoever knows how to taste never drinks wine again, but tastes its sweet secrets.
This Chablis Grand Cru Les Preuses, made with 100% Chardonnay, undergoes traditional vinification on fine lees in temperature-controlled stainless steel vats. No time is spend in wood, so 100% of its tasting profile is from terroir characterized by Kimmeridgian marl and limestone rich in Exogyra Virgula, a small fossilized oyster.
The colour is of a green-gold tone with depth and luminosity. The nose defined by minerality, reveals notes of dried fruit. On the palate, this Grand Cru offers roundness and citrus notes. Though richness abounds, nice acidity allows for a fine balanced palate and highlights the liveliness and length sought in a Chablis Grand Cru.
Power and minerality best describe this wine.
This Chablis Grand Cru Les Preuses pairs well with fine food and delicate dishes: Grilled fish or in sauce, white meats and poultry as well as goat cheese.
We recommend you taste it between 12°C and 13°C. It will take on powerful characteristics after a few years of aging (up to 10 years).
- Foie gras
- Frog legs
- Burgundy snails
- Chicken in cream sauce
Grilled oysters with grapefruit and a hint of Cayenne
1 tbsp vegetable oil
½ red onion finely
2 minced garlic cloves
¼ finely chopped red pepper
1 tbsp honey
¼ coffee spoon basil
¼ coffee spoon salt
1/8 coffee spoon ground Cayenne pepper
2 coffee spoons chopped fresh parsley
To make the condiment, heat the oil in a skillet over medium heat. Then sauté the onion and garlic until tender. Add the grapefruit quarters and the red pepper. Heat for 20 sec. Remove from the heat. Stir in the honey, basil, salt and Cayenne pepper. Set aside.
Place the oysters on a baking sheet flat side up, and put into a fairly hot oven for 3-5 min. until the oysters begin to open. Take them out, and using a potholder to hold the oysters, pry off the top shell with a sharp knife.
Place 1 tsp of condiment and 1 grapefruit segment in each oyster. Grill the oysters 3-5 min. or until heated through. Sprinkle with parsley. Serve immediately.
This recipe pairs equally well with the Chablis Grand Cru Vaudésir.
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