FOOD PAIRINGS
“Plush and silky thanks to 10 years of ageing on lees, it is a perfect pair with grilled red mullet, a salmon tartar with citrus and fresh figs, or even just a not too-ripe Epoisses cheese.
With a bit of ageing, it will be magnificent with white meat dishes such as veal with rosemary, 7-hour roasted lamb, or even a simple dish of sautéed porcini mushrooms.”Cyril Brun, Chef de Caves.Share your food pairing creations on Instagram
#CharlesHeidsieck #Vintage2008 #LaVieenRose #SoCharles
|