Tag: Champagne

Brad Pitt launches his champagne. It is a rosé – Italian Cuisine

The champagne is called Fleur De Miraval and is produced in the castle of Miraval, the estate in Provence purchased in 2011 by the couple who also married there

It might seem like non-news: yet another celebrity who puts his name on the label of a wine and that's it. Not for Brad Pitt, that he does things seriously. For this project (and not for a flashback) he met with the former Angelina Jolie and gave birth to Fleur De Miraval, the only champagne house dedicated exclusively to rosé champagnes. "This is not a celebrity wine," explains the actor. «I have personally supervised this adventure for the past five years and I am proud of the result. It is an authentic project of winemakers who combine skills, abilities and passion .

Brad and Angelina are not new to the passion for French wine: in 2011 they bought a chateau in the heart of Provence to produce – together with the Perrin family – the Miraval Côtes de Provence, a rosé wine that in a short time has achieved enormous success and great credibility in the sector. And now it Fleur De Miraval champagne.

Brad Pitt launches his champagne. It is a rosé
Brad Pitt and his champagne Fleur De Miraval.

For five years, the most beautiful ex-couple in Hollywood has been looking for the right formula and as always happens, sooner or later the magic happens: the grapes of a more mature Chardonnay, of different vintages, and those of a younger Pinot Noir, have given life to a harmonious, balanced and elegant champagne. The wine is aged in the cellars of Le Mesnil-sur-Oger for three years and then bottled in bottles that are lacquered, to prevent the light from altering the wine. From October 15, fans of the couple will be able to taste this champagne, in a limited edition of 20 thousand bottles.

This new adventure, inspired by the legend of Countess Fleur de Miraval, a noblewoman who only sipped rosé champagne, saw together a historical family of French wine, i Perrin, is Rodolphe Péters, owner of the Pierre Péters fashion house in Le Mesnil-sur-Oger. "It took five years of coordinated work between the Perrin and Péters families"Said Marc Perrin in an interview with" Wine Spectator ", «To develop what the final product is. A blend of 75% chardonnay and 25% pinot noir, aged three years in the cellar of Le Mesnil-sur-Oger . A wine therefore that has all the characteristics to seduce lovers of rosé and beyond. And maybe Brad and Angelina too.

Fleur De Miraval.
Fleur De Miraval.

We poured this champagne into a carafe, that's why – Italian Cuisine

How to serve Veuve Clicquot Demi-Sec champagne paying homage to Madame Clicquot and that passion for dessert that never goes out of style

What to combine the dove that we have prepared with traditional dough and candied pear?
One champagne full of aromas of candied tropical fruits with hints of toast and brioche like Veuve Clicquot Demi-Sec. One of the Maison's most historic and most historic Cuvées that pays homage to the taste for the 19th century dessert. 50 different crus that make it perfect to be paired with pear tarts, apricot charlotte, Suzette crêpes and … our dove. Below we explain how to do it. In the next paragraph, why serve it with champagne in a carafe!

How to make a dove with candied pear at home

The ingredients: 350 g Manitoba flour, 130 g butter, 2 eggs, 15 g fresh brewer's yeast, 90 g fresh milk, 120 g sugar, a lemon zest, an orange zest, 1 vanilla bean, 120 g of candied pear, 5 g salt

For the glaze: 30 g of egg whites, 50 g of brown sugar, 80 g of almonds plus a handful, 20 g of corn flour

Procedure: Dissolve the yeast in 30 g of warm milk and add it to 50 g of Manitoba flour. Knead and leaven the dough covered with a sheet of foil in a hot oven at 100 ° and then turned off, for an hour, until it is doubled in volume. Put another 250 g of flour in the bowl of the mixer with the leaf hook mounted, add the zest of lemon and orange, the seeds of the vanilla bean, the sugar, an egg, half the butter cut into small pieces and start to knead. Change the leaf with the hook and also add the remaining milk. Knead and then leave the dough wrapped in plastic to rise for two hours. After this time, put the dough back into the mixer, add the remaining flour, salt, butter and egg. Knead and then add the candied pear. Remove the pasta from the planetary mixer, place it on a floured surface and then divide it into two parts. Divide one of the two loaves further into two and arrange everything in a mold for doves: the larger will be the body, the two smaller, the wings. Leave to rise again for two hours, until the dough has reached the edge of the mold. Now prepare the icing. Mix the sugar with the egg whites in the mixer. Combine the 80 g of previously chopped almonds and the cornmeal, spread the glaze over the leavened dove, using a spatula. Complete by decorating with whole almonds and bake at 160 ° in a static oven for 50-55 minutes. Once out of the oven, allow the dove to dry over a grate until it has cooled down.

The combination with Veuve Clicquot Demi-Sec in the carafe

Now that we have found the perfect champagne for our dove with candied pears, you just have to serve it well cooled with a fresh Veuve Clicquot Demi-Sec, better if brought to the ideal temperature of 8 ° C. The carafe that we kept in the refrigerator for a few hours was also cold, while the dove was still in the oven. But why the carafe? The vintage spirit of this champagne is in its sweet essence given by Meunier, balanced by the structure of Pinot Noir and the freshness of Chardonnay. A sweetness loved at the time of Madame Clicquot in which it was used to pour champagne in a carafe, previously chilled, a few minutes before serving it to allow the wine to reveal the roundness of its aroma and the splendor of its golden reflections.

When ravioli and tagliatelle are pizza (and marry with Champagne) – Italian Cuisine

At the pizzeria La Piedigrotta Varese the master pizza chef Antonello Cioffi presents his very original creations, to be enjoyed in combination with the bubbles of the Maison Krug

Between twenty-two Krug Ambassade Italians – the selection of prestigious Italian restaurants chosen as spokespersons for the famous Maison di Champagne – there is also one pizzeria. Strange? Absolutely no. A little because the combination of pizza and bubbles has now been widely cleared through customs, with the queen of the Italian table who over the last few years has often been able to reinvent herself in a gourmet key, going well beyond the traditional combinations with beer or Coca-Cola. And partly because the pizzeria in question is actually La Piedigrotta of Varese, guided by an absolute master of creativity in the kitchen – and in the oven – how Antonello Cioffi.

When the bubbles meet the pizza

At the table there is nothing more fascinating than a successful encounter between a popular tradition and a product usually considered luxury. You can guess it by tasting the increasingly popular ones gourmet truffle pizzasof course, but it is perfectly understood even when one finds the courage to break the patterns of custom and uncork a good bottle of sparkling wine to accompany one's own Margherita. Or a Quattro Formaggi, or a Capricciosa if you prefer. As well as Tania Mauri and Luciana Squadrilli explain in their book "Pizza and bubbles", made in collaboration with Alfonso Isinelli, ordering a Champagne in a pizzeria can be absolutely right. But above all very, very funny. "The bubbles help to degrease the palate, and therefore they are potentially ideal even with the dear old pizza", emphasizes Tania Mauri. "Whether it's a Prosecco, a Lambrusco or a Classic Method, the important thing is not to have prejudices. A Champagne, for example, is sublime with a red pizza with anchovies .

La Piedigrotta, the thousand faces of pizza

Then it happens that the pizza temporarily undresses the clothes of popular food and wears those of a muse, a luscious source of inspiration. Behind the canvas, in this case, we find an artist of the caliber of Antonello Cioffi, patron of the pizzeria La Piedigrotta in Varese. From his love for farina & co, but also from his effervescent creative madness and from the meticulous attention to leavening, proposals such as the broken pizzas, with a glass of stracciatella di Andria separately; but also the puttanesca pizza tagliatelle, where the traditional pasta is replaced by strips of dough; or even the Mantuan pizza raviolo (obviously stuffed with pumpkin and macaroons), the pizza cornice hot dog, the fake egg to bull's eye with trartuelle lamellas and a mushroom-like pizza always, with a tasteful cover Negroni. A real amusement park made menu, which is associated with a rich wine list with over 20 sparkling wine proposals. Including, of course, the bottles of the Maison Krug. "I like to consider pizza as an all-round dish, sometimes even as an ingredient, without limiting its possible variations," he says. "This is why the combination with a unique Champagne like Krug can really be perfect".

A toast with Krug Vintage 2006

Thus the proposals of Antonello Cioffi become a wonderful opportunity to enter the lively world of Champagne. And in that of the Maison Krug, in particular, which in view of the holidays proposes his Krug 2006. A Classic Method composed of 45% of Pinot Noir, 35% of Chardonnay and the remaining 20% ​​of Meuniers, the son of a particularly warm vintage, but with a slightly capricious climate as the harvest approaches: the result , after 12 years of rest in the cellars of the Maison, it is a generous Champagne, with an intense golden color, with aromas of yellow fruit, toasted almonds, hazelnuts, maple syrup, meringue and mandarin liqueur. On the palate, on the other hand, it is generous and pleasantly fresh, with notes of nougat and a finish of pink grapefruit peel. A prestigious product, particularly recommended for a truly special dinner. Like the whole-pizza one by La Piedigrotta, for example.

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