Tag: rose

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.

Rose water meringue recipe – Italian Cuisine

Ingredients

240 g caster sugar
130 g egg whites
rose water
red food coloring

Duration: 2 h

Level: Easy

Dose: 50 pieces

Whip egg whites with electric whisk by adding sugar a little at a time, 1 teaspoon of rose water and 1 teaspoon of coloring.
transfer the mixture in a pastry bag with a notched nozzle and form small meringues (4‑5 cm). For a more rustic effect, you can use a teaspoon. Bake in the static oven at 100 ° C for 1 hour and 30 minutes, keeping an open aperture.
Storage: in a dry and cool place, for 10 days, in an airtight box.

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Ravioli recipe in the form of a rose – Italian Cuisine

Ingredients

600 g potatoes
300 g fresh cream
270 g peeled herbs
200 g flour
200 g re-milled durum wheat semolina
50 g Grated Parmigiano Reggiano Dop
7 violets
3 saffron sachets
2 eggs
1 shallot
extra virgin olive oil
salt

Duration: 1 h 30 min

Level: Middle

Dose: 8 people

Blanch the herbs in salted water for 3 minutes, cool them in ice water and squeeze them well obtaining 100 g; blend them with eggs, then mix with flour and semolina and 50-60 g of water. Let the dough rest for 40 minutes.
Peel Meanwhile, the artichokes and cut 6 into wedges and 1 into cubes.
Peel the potatoes, cut them into pieces and cook them with the artichokes in wedges, the chopped shallots, 300 g of water, 4 spoons of oil and a pinch of salt for 20 minutes, in a covered saucepan. Spend everything in the vegetable mill and add the Parmesan, obtaining the filling.
flour the work surface and roll the dough into sheets a couple of mm thick. Divide them into 8 strips about 45 cm long and 6-7 cm wide; place in the center of each 8 stuffing nuts, at a distance of about 5 cm from each other; brush the sheets with a little water, fold them over by squeezing the space between one nut and the other to remove the air, then seal and trim the strips with a pastry cutter wheel.
flavored cream with saffron and salt and simmer for 4-5 minutes.
Bake strips filled in salted boiling water for 3-4 minutes, drain and arrange on plates, rolling them into a rose shape. Season them with saffron cream, complete with diced artichokes and serve.

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