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Baudouin Millet, Owner – Grower
Petit Chablis La Perle
There is a connection between the bottle, the place, the moment and the people who taste it.
Eric Revel
Vinification
This Petit Chablis La Perle, made with 100% Chardonnay from vines over 60 years old, remains in the vat longer than our traditional Petit Chablis, with a successive pumping over the lees. The result is a more powerful Petit Chablis with a longer finish.
This wine is certified High Environmental Value (HEV).
Tasting
This Petit Chablis La Perle reveals a bright light yellow colour with green highlights. The first nose is discreet, then on the second nose mineral and fruity notes enrich the aromatic palette. Right from the attack we notice the precision, purity and delicacy of the wine in tandem with the magnitude of tension that comes into play and is appreciated.
Beautiful terroir wine.
Wine-food pairing
As an aperitif, with a charcuterie board, fresh gourmet salad or shellfish, this Petit Chablis La Perle goes very well with Asian cuisine too. To change things up, we suggest you try the recipe for Shrimp Tempura.
We recommend you taste it between 10°C and 12°C. It is very easy to appreciate young, and you can keep it for 3 years.
- Aperitif
- Salads
- Charcuterie board
- Asian cuisine
- Shrimp tartar with lemon
Gourmet idea
Shrimp Tempura
4 people
16 large raw shrimp
130 g fluid flour
1 egg yolk
Cooking oil for frying
1 lime
Fleur de sel
Remove the heads of the shrimp, shell them, leaving the last ring of the tail. Slightly split the belly.
Pour 15 cl of very cold water into a bowel. Add the egg yolk. Whisk quickly with a fork, then add 120 g of flour, whisking gently.
Heat oil in frying pan to 170°C. Lightly flour the shrimp, dip them in batter, fry them for 2 min. in two batches, turning them in a skimmer (they should barely have any colour). Drain them on absorbent paper, sprinkle them with fleur de sel and serve them with lime.
This recipe pairs equally well with the Petit Chablis.
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