It was an early morning in the office. The first day of spring. We’d rolled up our mats, still sticky with sun salutation sweat. Our wine-buyer-slash-yoga-instructor, Andy, had just run us through a little pre-work day downward dog. Eddie was on breakfast, he makes a killer scramble. The vibes were good, the sun was out. All that was missing was a little bubbles…enter the Heidseick Monopole ‘Gold Top’.
Gloriously rich yet incredibly refined, this champagne took even a yogi’s breath away. What we drank that morning was actually a sample bottle Andy had received the day before. He put in his order that afternoon: 25 cases of brioche, baked apple, toasted nut deliciousness. Namaste, mofos.
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- Chardonnay, Pinot Noir & Pinot Meunier
- Serving Temp.
Champagne is not generic sparkling wine, it's a region. There I said it. Get it right people. The reason the French get their lingerie in a twizzle when we call Trilogy 'Champoyne' is the history, the money and the angst that have all gone into making Champagne what it is today: a bureaucratic, strictly controlled, marketing-driven behemoth, that still manages to pump out some of the world's finest and most consistent wines. Adding bubbles to wine was a masterstroke of genius, and makes wine from marginal regions not only palatable, but unique and eminently desirable. But it's the way the grapes are grown, the land they're grown in, and the way the bubbles are generated that makes traditional method sparkling (which all Champagne is) special. There will always be alternatives, but none have the history and marketing power of the luxury Champagne powerhouses. You're not buying wine; you're buying a brand name. And that's ok.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
- 2 (about 1.8kg) cooked whole lobsters, halved lengthways, cleaned
- 50g butter
- 40g (1/4 cup) plain flour
- 80ml (1/3 cup) dry white wine
- 410ml (1 2/3 cups) warm milk
- 40g (1/2 cup) coarsely grated cheddar
- Salt & ground white pepper
- 2 tbs finely chopped fresh chives
- Remove meat from lobster shells. Coarsely chop and set aside until required. Place the lobster shells, cut-side up, in a large roasting pan. Preheat grill on high.
- Melt butter in a medium saucepan over medium heat until foaming. Add the flour and cook, stirring with a flat-edged wooden spoon, for 1-2 minutes or until mixture bubbles and begins to come away from the side of the pan. Remove from heat.
- Gradually add the wine, whisking constantly with a wire balloon whisk until mixture is smooth. Gradually add milk, whisking constantly until smooth and combined. Place over medium heat and cook, stirring constantly with a wooden spoon, for 3-4 minutes or until sauce boils, thickens and coats the back of the spoon. Add the cheese and stir until cheese melts. Remove from heat. Taste and season with salt and pepper. Stir in the chives and lobster meat.
- Spoon lobster mixture evenly among shells. Cook under preheated grill, about 6cm from the heat source, for 4 minutes or until golden brown. Remove from heat.
- Divide lobster among serving plates and serve immediately with mixed green salad leaves.
The wines we remember are about the moments. The people, the places. That’s life. Here are some ideas...