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Baudouin Millet, Owner – Grower
Chablis
Here, people should be born happier and more joyful than elsewhere, because I believe happiness comes to people who are born where there is good wine.
Léonard De Vinci
Vinification
This Chablis, made with 100% Chardonnay, undergoes traditional vinification on fine lees in temperature-controlled stainless steel vats.
This wine is certified High Environmental Value (HEV).
Tasting
This Chablis offers a very beautiful light gold crystalline colour with green highlights. The nose is racy, combining minerality, floral fragrances and discreet fruit. The palate is silky, ample with good tension, delivering its chiseled notes with generosity.
The wine is both juicy and impactful; a success.
Wine-food pairing
Share this Chablis as an aperitif, serve it with grilled fish or in sauce or with creamed white meats. We suggest pairing it with fillets of red mullet with capocollo for a delicious alternative.
We recommend you taste it between 11°C and 12°C. Easy to enjoy young, it can be kept 4-5 years.
- Aperitif
- Shellfish and crustaceans
- Grilled fish or in sauce
- Creamed white meats
Gourmet idea
Mullet fillets with crispy capocollo and asparagus
4 people
10 slices capocollo
250 g red mullet fillets
220 g mini green asparagus spears
5 tbsp olive oil
Pepper
4 tbsp balsamic vinegar
1 clove garlic
Preheat the oven to 180°C (TH 6)
Arrange the capocollo slices side by side on the baking sheet lined with parchment paper. Roast them 5 to 10 minutes (watching closely) until they become crispy.
Submerge the asparagus in a pot of boiling water. Drain them after 3 min. of cooking; refresh them with cold water.
Separately, combine 4/5 of the olive oil, pressed garlic and the balsamic vinegar in a bowl. Place mullet fillets in bowl and coat them with the marinade. Drain them (set the marinade aside) and place them in a large non-stick pan. Cook over high heat just long enough to sear the fillets on both sides.
At the same time, brown the asparagus over moderate heat in a pan containing the remaining oil; season with salt and pepper.
Divide the asparagus between the plates; place the capocollo slices and mullet fillets on top, alternating them. Pour the marinade into the pan used to cook the mullet, heat for 30 sec. and drizzle the sauce over the plates with the mullet fillets.
This recipe also pairs nicely with the Chablis Vieilles Vignes.
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