Cart 0
Moncharm | Saumur “Elegance” White 2014

Moncharm | Saumur “Elegance” White 2014


Located in the centre of the Saumur Champigny Vineyard, in St Cyr en Bourg, Domaine de la Guilloterie is, for many generations now, the property of the Duveau family. The Domain covers 50 hectares. The vine varieties of the vineyard, as a whole, have been established considering the subtleties of the terroir, mainly formed of clay and limestone. Given the climatic conditions, the protection offered by the Loire and le Thouet and the terroir itself, the wines produced here are expressive and have a distinct personality
Serving suggestions according to Moncharm:
Pale yellow and green reflections. Light intensity of citruses aromas with a hint of minerality. On the palate, a nice round approach provides a lemony crispiness with white pears and peaches notes. “Elegance” likes its body; it is a fresh expression of Chenin blanc grape.
Scallops in the shells
2-3 garlic cloves, crushed
150g butter -A small handful of parsley, finely chopped
6 scallops, in the half shell -A small glass of white wine
1 tbsp tarragon, finely chopped
6 tbsp olive oil -A small handful of breadcrumbs -Lemon wedges, to serve
Preheat the oven to its highest setting. Whizz the garlic, butter and parsley together in a food processor with a pinch of salt.
Put the scallops in their half shells on a baking tray. Add a splash of wine and a scattering of salt to each shell. Sprinkle over the tarragon and drizzle with olive oil.
Cover the scallops with breadcrumbs and put a knob of the garlic butter on top. Bake in the oven for 6-7 minutes, until the scallops are cooked and the breadcrumbs have formed a golden-brown crust. Serve with lemon wedges.
Raw Swordfish
10/15 thin slices of fresh swordfish
olive oil
fresh lemon juice
salt and pepper
Oysters and lemon
Choose your favorite type of oyster, as many as you need, as long as they are fresh and uncooked. Once open, sprinkle them with fresh lemon juice and eat immediately using the shell as a spoon.
Dover sole
4 small Dover sole, about 225 g (8 oz) each, cleaned and skinned
750 g (1 lb 10 oz) baby new potatoes, scrubbed
1 large sprig of fresh mint
40 g (1¼ oz) unsalted butter
finely grated zest and juice of 1 large lemon
450 g (1 lb) baby leaf spinach
freshly grated nutmeg (optional)
salt and pepper
sprigs of fresh mint to garnish
lemon wedges to serve
Preheat the grill to high. Cut a piece of foil to fit the grill pan and lay the fish on top (depending on the size of the grill, you may have to cook the sole in 2 batches).
Put the potatoes in a saucepan, cover with boiling water and add the sprig of mint. Cook for about 15 minutes or until the potatoes are just tender.
Meanwhile, melt the butter in a small saucepan and mix in the lemon zest and juice. Season with salt and pepper. Brush the lemon butter over the fish and grill for 5–6 minutes or until the flesh close to the bone flakes easily when pierced with a knife. Carefully turn the fish over, brush again with the lemon butter and grill for a further 5–6 minutes.
While the fish is cooking, steam the spinach for 2–3 minutes or until just wilted. Season with salt, pepper and nutmeg to taste.
Drain the potatoes and put into a warmed serving dish. Add plenty of black pepper, toss gently and garnish with mint sprigs. Transfer the sole to warmed dinner plates and spoon over any cooking juices from the grill pan. Add lemon wedges and serve, with the potatoes and spinach.
Celeriac salad with Parmesan, walnuts & parsley
juice 1 lemon
½ celeriac, peeled, and cut into sixths
2 celery sticks from the inner bunch, plus celery leaves
A bunch of parsley leaves
handful walnut halves, toasted
50g Parmesan, shaved into ribbons
1 tbsp olive oil
For the dressing
1 tbsp wholegrain mustard
3 tbsp olive oil
1 tbsp vinegar
To make the dressing, whisk all the ingredients together with 1 tbsp water and some seasoning. Tip the lemon juice into a bowl. Use a peeler to shave ribbons of celeriac into the lemon juice and toss to coat.
Thinly slice the celery sticks on an angle, but keep the leaves. Toss all the ingredients, except the Parmesan, with the celeriac and season with sea salt and pepper. Pile the salad onto 4 plates and top with the Parmesan shavings. Drizzle with the dressing and extra olive oil before serving.

More from this collection