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Moncharm | Cremant De Limoux Rose

Moncharm | Cremant De Limoux Rose


Clear vibrant pink colour with a lively bouquet made of gentle fruit character like red currants, strawberries and ripe grapefruit followed by lovely violet floral notes. A fresh intensity of summery fruits all surrounded by hibiscus notes ending on a flinty long finish.
Moncharm would recommend the following suggestions:
Fried courgettes
3/4 large courgettes,sliced into thin strips or small slices
seed oil for frying
milk for dipping
flour for dredging
Place the courgettes thinly sliced and some salt in a colander, over a bowl and leave for 20 minutes, allowing the salt to draw out the excess moisture from the courgettes.
Heat the olive oil to 170C in a deep fat fryer, or until a courgette chip fizzles when dropped into a deep sided saucepan.
Place the milk and flour in separate bowls.
In batches, dip the courgette pieces first in the milk and then dredge in the flour. Carefully lower half the fries into the oil and stir them gently. When golden brown and crisp, drain on kitchen paper.
Repeat with the second batch. Sprinkle with sea salt and chopped herbs, if desired. Transfer to serving bowls and serve with aioli on the side.
Tuna Carpaccio
fresh Tuna fillet, 150 grams per portion, very thinly sliced
fresh lemon juice
chopped dill
salt and pepper
olive oil
Put the tuna laying into a large serving plate and let it marinate with lemon juice, salt and pepper for at least 20 minutes.
Subsequently, Drain each slice of tuna and place them into another serving plate
Dress your tuna slices with olive oil and dill on top
1whole chicken, cut into 8 pieces
Pinch of pepper
2 tbsp olive oil
1 tbsp butter
2 red bell peppers, cut into fine julienne
2 green bell peppers, cut into fine julienne
1 onion, thinly sliced
450 gr canned plum tomatoes
1/2 cup white wine
1/2 cup water
1/2 cup chicken stock
3 sprigs of flat parsley, finely chopped
Rice pilaf
Season the chicken all over with salt and pepper. Heat the large pot over high heat and add the oil.When the oil is hot, add the butter. When the butter has foamed add the chicken, skin side down, and brown on that side only. Remove the chicken and set aside on the plate. Add the peppers and onion to the pot and reduce the heat to medium low. Cook for about 10 minutes, then add the tomatoes and cook until the liquid is reduced by half. Stir in the wine and cook until the wine is reduced by half, then add the water and the stock. Return the chicken to the pot, making sure to add all the juice on the plate. Cover the pot and cook on low heat for about 25 minutes. Remove the chicken to the platter. Turn the heat to high and reduce the sauce for 5 minutes. Season with salt and pepper and add the parsley. Pour the sauce over the chicken and serve with rice pilaf.
Poached eggs with parmesan and smoked salmon toasts.
Four slices of sourdough bread, each slice cut into four
Extra-virgin olive oil, for brushing
1/4 cup freshly grated Parmesan
60 thinly sliced smoked salmon, cut into 8 long strips
4 large eggs
• Preheat the oven to 220. Fill a medium skillet with water and bring to a boil. Put the bread on a baking sheet and brush all over with olive oil. Bake for about 8 minutes, until crisp. Reserve 8 toasts. Push the remaining 8 toasts on the baking sheet close together and sprinkle the Parmesan on top in a thick layer. Bake until the cheese is melted. Wrap the smoked salmon around the remaining 8 toasts.
• Reduce the heat under the skillet to moderately low so the water simmers. One at a time, break the eggs into a small bowl and pour them into the simmering water. Cook until the whites are just firm and the yolks are still runny, about 3 minutes. Transfer the eggs to paper towels and gently blot dry. Put each egg in a small, warmed bowl. Serve immediately with the Parmesan and smoked salmon toasts.
Grapes: Chardonnay, Chenin and Pinot Noir Label: Domaine des 3 Fontaines has a rich history in the Limoux appellation that runs over 4 generations. The Capdepon family was the first to commercialize their own “Blanquette de Limoux” and today they still in favor of “Sustainable culture”. Colour: Rose Style: Fresh and round Sparkling Closure: cork Service temperature: 6-8⁰ ABV: 12.5% Country: France

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