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The Brut de Fût Champagne from Champagne Aspasie is a unique cuvée, fully vinified in oak barrels, perfect for fans of oaky and intense champagnes. Its vanilla aromas, hint of roasted hazelnut, and minerality make it an ideal match for structured and creamy dishes. In this spirit, we offer a recipe for grilled scallops paired with a nut crumble, accompanied by a creamy parmesan and lemon risotto for a bold and perfectly balanced food and wine pairing.

Ingredients for 4 people

For the scallops:

• 12 fresh scallops
• 1 tablespoon olive oil
• Salt and pepper

For the nut crumble:

• 50g crushed nuts
• 50g grated parmesan
• 50g breadcrumbs
• 50g cold butter, cut into small pieces
• A pinch of fleur de sel
• Freshly ground black pepper

For the creamy parmesan and lemon risotto:

• 300g Arborio rice (or Carnaroli)
• 1 liter vegetable stock (or fish stock for a stronger seafood flavor)
• 1 finely chopped onion
• 100ml dry white wine
• 50g grated parmesan
• 1 organic lemon (zest and juice)
• 2 tablespoons mascarpone (or sour cream for a lighter version)
• 1 tablespoon olive oil
• Salt and freshly ground black pepper
• Fresh chives or parsley for garnish

Recipe Preparation

Step 1: Prepare the nut crumble

• In a bowl, mix the crushed nuts, parmesan, breadcrumbs, fleur de sel, and a little black pepper.
• Add the butter in small pieces and work the mixture with your fingers until it resembles a sandy, crumble-like texture.
• Preheat the oven to 180°C (350°F) and spread the crumble mixture on a baking tray lined with parchment paper.
• Bake for about 8 to 10 minutes, until the crumble is golden and crispy. Set aside.
  
  Step 2: Grill the scallops
  
• Heat the olive oil in a pan over high heat.
• Season the scallops with a pinch of salt and pepper.
• Sear the scallops for about 1 to 2 minutes on each side until they have a golden color, being careful not to overcook them.
• The scallops should remain tender inside.
• Gently remove them from the pan and place them on a paper towel.
  
  Step 3: Prepare the creamy parmesan and lemon risotto
  
• Heat the olive oil in a saucepan over medium heat and add the chopped onion.
• Cook until it becomes translucent.
• Add the Arborio rice and stir for about 2 minutes until it becomes translucent (slightly see-through).
• Pour in the dry white wine and let it evaporate while stirring.
• Add a ladle of hot stock and cook gently, stirring, until the liquid is absorbed.
• Repeat this process until the rice is creamy and fully cooked (about 18 minutes).
• Stir in the grated parmesan, lemon zest and juice, and mascarpone.
• Season to taste.

Plating and Finishing

• Place three scallops on each plate, then sprinkle each scallop with a bit of the crispy nut crumble for added crunch and nutty flavor.
• Add a serving of the parmesan and lemon risotto next to the scallops.
• Garnish with fresh herbs, such as chives or parsley, for a finishing touch.

Tasting Tip with Brut de Fût Champagne Aspasie

The richness and character of the Brut de Fût champagne beautifully complement the slightly grilled flavor of the scallops, the crunch of the nut crumble, and the creaminess of the parmesan and lemon risotto. With its creamy effervescence and toasted hazelnut and cocoa notes, this champagne enhances the delicate, marine flavors of the scallops. Serve the Brut de Fût at an ideal temperature of 10°C in a tall glass to fully appreciate its complex aromatics and finesse.

For an exceptional gastronomic moment, combine the finesse of fish with the elegant bubbles of an exceptional champagne. The Champagne Brut Prestige from Champagne Aspasie, with its delicate aromas of anise, buttercup and acacia, and its blend of carefully selected grape varieties, highlights the subtlety of a fillet of sole in saffron sauce. Discover how this refined dish and champagne perfectly balance each other for an unforgettable experience.

Ingredients

• 2 fillets of sole
• 1 shallot, finely chopped
• 100 ml thick sour cream
• 1 dose of saffron (approximately 0.1 g)
• 100 ml of fish stock
• 1 tbsp. tablespoon of butter
• Salt and pepper to taste

Preparation :

Preparation of the saffron sauce : In a small saucepan, melt the butter and add the shallot. Cook gently until it becomes translucent. Add the fish stock and reduce by half to concentrate the flavors.

Incorporating the cream and saffron : Add the sour cream and the dose of saffron, then simmer over low heat for 5 minutes. The sauce will thicken slightly, ideal for coating the fish. Season with salt and pepper to taste.

Cooking the sole fillets : In a pan, melt a knob of butter and cook the sole fillets seasoned with salt and pepper, about 2-3 minutes on each side, until they are golden and tender. . Quick cooking preserves the delicate texture of the fish.

Dressing and serving : Arrange the sole fillets on a plate and cover them generously with saffron sauce. For a touch of elegance, add a few sprigs of chives or a pinch of sweet pepper.

Tasting Tips :

To fully appreciate this combination, serve Champagne Brut Prestige d’Aspasie chilled, at 9°C, in a slender glass. Its lemony notes and marine minerality go perfectly with the sweetness of the sole and the deep aromas of saffron. The subtle acidity and freshness of the champagne balance the richness of the sauce, enhancing each bite of fish. This dish can also be accompanied by steamed potatoes, sautéed green beans or grilled vegetables.

This alliance between a refined dish and a distinguished champagne offers a perfect balance between finesse and depth, for an exceptional tasting moment. Whether for a special occasion or to impress your guests, this culinary marriage promises a sensory journey full of elegance and harmony.

In Ville-Dommange, Christophe Thiriat, chef and manager of Coq et Vins, offers authentic and local cuisine. Master Restaurateur and member of the Culinary College of France, he favors homemade and short circuits. His long collaboration with Maison Aspasie illustrates his attachment to quality and authenticity.

Can you introduce yourself?

My name is Christophe Thiriat, I am chef and manager of the Coq et Vins restaurant, located in Ville-Dommange (51), in the heart of the Champagne hills. I am a Master Restaurateur and a member of the Collège Culinaire de France, which allows me to make a point of transforming raw products myself: I make my own bread every day, and all the sauces, ice creams and sorbets are homemade. .

What is your particularity?

I mainly work in a short supply chain, except for fish, which I still select mainly from France. My restaurant offers a lunch menu every week consisting of 3 starters, 3 main courses and 3 desserts of your choice. In the evening and on weekends, I offer a menu with more noble and sophisticated products. I particularly like working with fish.

Why did you choose to work with Maison Aspasie?

Well before my move, I already knew the Ariston family for whom I traveled as a caterer. It is therefore a relationship of trust and recognition which has lasted for several years.

When I opened my establishment in 2019, I naturally chose to work with Maison Aspasie. I appreciate the quality of their vintages, their way of working as well as their state of mind: they are generous and deeply kind people.

What is your favorite champagne, and why?

My favorite vintage is Blanc de Blancs for its freshness. We often recommend it to our customers, mainly as an aperitif or to accompany an iodized dish.

For an elegant meal, nothing beats pairing a refined dish with a distinguished champagne. Today, we invite you to discover a delicious recipe for roast suckling pig rack with seasonal vegetables, beautifully complemented by our champagne Aspasie Brut Réserve, with its delicate aromas of white flowers and a blend of different crus, this champagne will elevate the rich flavors of the dish.

Ingredients :

• 1 rack of suckling pig
• Assortment of seasonal vegetables (e.g., carrots, parsnips, Brussels sprouts)
• 2 cloves of garlic, minced
• 2 tablespoons olive oil
• 30 g butter
• 1 sprig of rosemary
• Salt and pepper to taste

Preparation :

Prepping the suckling pig rack: Season the rack of suckling pig with salt, pepper, and minced garlic. Let it marinate for 30 minutes to allow the flavors to infuse.

Cooking the suckling pig rack: Preheat the oven to 180°C (350°F). In a roasting pan, heat the olive oil and butter over medium heat. Add the sprig of rosemary and sear the rack of suckling pig on all sides until golden brown. Place the pan in the oven and roast for 45 minutes to 1 hour, or until the meat is tender and juicy.

Preparing the seasonal vegetables: While the pig is roasting, wash and chop the seasonal vegetables. Toss them with olive oil, salt, and pepper. Spread them on a baking sheet and roast in the oven alongside the pig for 20-30 minutes, or until they are caramelized and tender.

Assembling the dish: Remove the rack of suckling pig from the oven and let it rest for 10 minutes before slicing. Serve the sliced pig with the roasted seasonal vegetables, drizzled with the pan juices for added flavor.

Tasting Tips

To fully enjoy this Champagne Brut Réserve Aspasie with roast suckling pig rack and seasonal vegetables, serve it at the ideal temperature of 9°C. Use a slender, curved glass to enhance the delicate aromas of white flowers such as hawthorn, acacia, and orange blossom. The champagne’s lively bubbles and fresh, mineral palate will beautifully complement the savory, rich flavors of the pork and vegetables. This pairing creates a harmonious balance between the champagne’s finesse and the dish’s robust flavors, providing a memorable dining experience.

At the end of summer, around mid-August, we begin the harvest. It is an intense period where every gesture counts, where passion mixes with rigor to reap the rewards of an entire year of hard work.

The Heart of Champagne 

For two to three weeks, the whole of Champagne beats to the rhythm of the harvest. It is a time of gathering and celebration, but above all, a time of hard work and extreme precision. At Champagne Aspasie, we welcome this period with careful preparation, because the grape harvest is much more than just a harvest: it marks the start of a new adventure for our prestigious wines.

The hand of man and the art of perfect timing

At Champagne Aspasie, the harvest is done exclusively by hand. Each grape is picked with meticulous attention to preserve its quality and integrity. Choosing the exact moment to start the harvest depends on the delicate balance between acidity and optimal ripeness of the grapes.

Quality before quantity 

The quantities harvested are strictly regulated by rigorous regulations established by the Champagne Committee and the I.N.A.O., in compliance with the limits set by the European Union. Our objective is clear: to prioritize the quality of the grapes to guarantee exceptional vintages.

The beginning of a long epic

The harvest is the starting point for the transformation of the grapes into Champagne. Each carefully picked bunch is transported quickly to our pressing centers, in order to preserve the purity of the juices and ensure quality.

A Tradition, A Passion

At Champagne Aspasie, we celebrate this centuries-old tradition every year with pride and devotion. It is a moment when history repeats itself, where expertise is passed down from generation to generation, to offer our customers exceptional champagnes, the fruit of a unique terroir and incomparable know-how.

The grape harvests are much more than just a harvest, they are the symbol of our commitment to quality and excellence, each year crafting vintages that appeal to the most demanding palates around the world.

Located between Dunkirk and Lille, Mont Di’Vin is much more than just a wine cellar. Founded by Yann and Anneline Satin, this establishment offers a real experience around wine and spirits. The couple has created a warm and refined place, where quality wines, local products, and food and wine pairings come together. Discover behind the scenes of this essential address in Hauts-de-France and partner of Aspasie.

Can you tell us a little more about yourself and the birth of Mont Di’Vin ?

My name is Yann Satin, sommelier and founder of Mont Di’Vin, located between Dunkirk and Lille, in Cassel, in Hauts-de-France. Alongside my wife Anneline Satin, we opened Mont Di’Vin a year and a half ago, which includes a wine cellar as well as a delicatessen. 

We organize events and also offer tasting boards. My wife Anneline manages the boards and wine bar, and I manage the sommelier.

Together, we form a complementary team with the desire to share our passion for good things and to offer a unique and friendly tasting experience to each of our customers.

What is unique about your establishment ?

Mont Di’Vin stands out for the diversity of its products: wines, champagnes, spirits, local soft drinks. We organize tasting workshops, with tailor-made food and wine pairings to meet the expectations of our customers. These workshops are limited to 12 places, the dates can be found on our Facebook account. 

It is possible to privatize these workshops from 8 people, and to choose a specific tasting theme.

Since when and why did you choose to work with Maison Aspasie ?

I spent a few months in a restaurant located in Aisne, not far from the Ariston family estate. Since then, we have built a strong partnership with Aspasie. We always carefully select the houses and vintages that we offer, by visiting the estates and tasting on site. It is a partnership based on quality and trust.

What is your favorite champagne, why?

Among the champagnes that Aspasie offers, Blanc de Blancs is by far my favorite. Its creamy and round texture, combined with liveliness and minerality, makes it a remarkable champagne. It is a vintage that perfectly reflects the soul and know-how of the Aspasie house.

The final word is yours

Our ambition is to continue to perpetuate Mont Di’Vin, while reasonably developing our activity. As Best Sommelier of Belgium 2005 and Master Sommelier of the Union de la Sommellerie Française since 2015, I am proud of how far we have come. We also hope to continue to organize wine events and workshops for our customers, while maintaining the quality and authenticity of what we offer.

For an exceptional dinner, nothing beats the perfect pairing of a refined dish with an excellent champagne. Today, we invite you to discover an exquisite recipe for shellfish stew, enhanced by the Brut Millésime 2013 cuvée from Champagne Aspasie. With its aromas of dried fruits and its perfect balance of power and refinement, this golden-hued cuvée will beautifully elevate the delicate flavors of seafood.

Ingredients:

• 1 kg mixed shellfish (mussels, clams, cockles)
• 1 shallot, finely chopped
• 1 garlic clove, minced
• 200 ml fish stock
• 100 ml dry white wine
• 100 ml fresh cream
• 30 g butter
• 1 sprig of thyme
• 1 bay leaf
• Fresh parsley, chopped
• Salt and pepper to taste

Preparation:

Cleaning the Shellfish: Rinse the shellfish thoroughly under cold water to remove sand and impurities. Discard any that are open and do not close when lightly tapped.

Cooking the Shellfish: In a large pot, melt the butter over medium heat. Add the shallot and garlic, and sauté until translucent. Add the thyme, bay leaf, and shellfish. Pour in the white wine and cover the pot. Cook over high heat for 5 to 7 minutes, until the shellfish open. Remove them with a slotted spoon and set aside.

Preparing the Fish Broth: Add the fish stock to the shellfish cooking juice and reduce by half. Then, stir in the fresh cream and heat over low heat until the sauce slightly thickens. Adjust seasoning with salt and pepper.

Assembling the Dish: Return the shellfish to the pot to warm them in the sauce. Serve hot, garnished with chopped fresh parsley.

Tasting Tips

To fully enjoy the Brut Millésime 2013 from Champagne Aspasie with a shellfish stew, start by serving it at the ideal temperature of 9°C to reveal all its freshness. Use a slender, curved glass to concentrate the aromas while appreciating the finesse of the bubbles. This champagne, with its slight citrus acidity, perfectly complements the delicate and marine flavors of the shellfish, creating a harmonious balance between the freshness of the dish and the wine’s liveliness. Take time to savor each sip, alternating with a bite of your dish, for a memorable tasting experience where each element enhances the other.

Crafted with love and precision, Cépages d’Antan highlights three ancient white grape varieties: Arbane, Petit Meslier and Pinot Blanc. This article takes you to discover these grape varieties, their history and the passion behind this unique creation.

The History of Ancient Grape Varieties

The grape varieties of yesteryear are not simple vestiges of the past, but living witnesses of ancient winemaking traditions. They are almost forgotten today, dominated by more common grape varieties such as Pinot Noir, Pinot Meunier and Chardonnay, which cover 99% of the Champagne vineyards. However, Arbane, Petit Meslier and Pinot Blanc have unique characteristics that make them valuable in the production of exceptional wines.

The Cépages d’Antan vintage from Champagne Aspasie: the Project of a Lifetime

The “Cépages d’Antan” cuvée from Champagne Aspasie is much more than just a wine. It is the result of a project lasting more than 30 years, started with the desire to revive the spirit of initiative and passion of the ancestor Aspasia. This meticulous work includes the rigorous selection of plants, the choice of land and the application of ancestral winemaking techniques. Each step has been designed to preserve the freshness and richness of the aromas, with prolonged aging in the cellar to perfect the balance and lightness of the wine.

The Rare Grape Varieties of the Cuvée Cépages d’Antan

Arbane: Originally from Aube, Arbane is a difficult grape variety to cultivate, sensitive to frost. This rare grape variety produces a wine rich in alcohol and with good acidity, with a generous and elegant bouquet.

Petit Meslier: Mainly grown in the Marne Valley, this white grape variety is often compared to Pinot Meunier for its similar evolution. It offers a fine, lively wine, rich in alcohol, with an aromatic typicity close to Sauvignon.

Pinot Blanc: A grape variety once widely planted in the Marne Valley, Pinot Blanc is a vigorous and cold-resistant grape variety. Although it produces a quality wine, it is often blended with other grape varieties to enhance its aromatic potential.

A Unique Tasting

The “Cépages d’Antan” cuvée from Champagne Aspasie is distinguished by its dry, generous and bouquety character. Its brioche notes and good length on the palate make it an ideal choice for an aperitif or to accompany delicate dishes such as pan-fried John Dory or sushi. The nose is floral and fresh, dominated by citrus aromas, with a bright pale yellow color.

The Champagne Cépages d’Antan from the Aspasie estate, crafted from three rare grape varieties, pairs beautifully with delicate dishes. One such perfect pairing is the roasted John Dory fillet, accompanied by a Jerusalem artichoke puree with hazelnut oil. This combination enhances the aromatic complexity of the champagne while highlighting the dish’s finesse. Discover how to prepare this recipe and elevate your tasting experience with this exceptional champagne.

Ingredients (Serves 4)

For the John Dory:

• 4 John Dory fillets (about 150-200g each)
• 2 tablespoons of olive oil
• Salt and freshly ground black pepper
• 1 sprig of fresh thyme
• 1 lemon (for the juice)

For the Jerusalem Artichoke Puree:

• 600g Jerusalem artichokes
• 200g potatoes
• 50g butter
• 100ml crème fraîche
• 2 tablespoons of hazelnut oil
• Salt and pepper

For Garnishing:

• Crushed hazelnuts (optional, for added crunch)
• A few sprigs of fresh chives, finely chopped

Preparation

1. Preparing the Jerusalem Artichoke Purée:

• Peeling and Chopping: Peel the Jerusalem artichokes and potatoes, then cut them into evenly sized pieces to ensure even cooking.
• Cooking: Place the pieces in a large pot of cold salted water. Bring to a boil and cook over medium heat for about 20 minutes, or until tender when pierced with a fork.
• Mashing: Drain the cooked vegetables well, then return them to the pot. Add the butter and mash with a potato masher or blend to achieve a smooth, creamy texture.
• Finishing the Purée: Stir in the crème fraîche for added creaminess, then add the hazelnut oil, which imparts a subtly toasted, rich flavor to the purée. Season with salt and pepper to taste, then keep the purée warm.

2. Cooking the John Dory:

• Preparing the Fillets: Preheat your oven to 180°C (350°F). Pat the John Dory fillets dry with paper towels for better cooking. Season both sides with salt, pepper, and a squeeze of lemon juice to enhance their flavor.
• Pan-Searing: Heat the olive oil in a non-stick pan over medium heat. When the oil is hot, place the John Dory fillets skin-side down. Cook without moving them for 3 to 4 minutes until the skin is golden and crispy.
• Oven-Baking: Carefully flip the fillets, add the sprig of thyme to the pan to infuse the fish with its aroma, then transfer the pan to the preheated oven. Bake for an additional 5 to 7 minutes until the fish is just cooked through and flakes easily with a fork.

3. Plating:

• On the Plate: Place a John Dory fillet in the center of each plate, skin-side up to showcase its beautiful golden texture.
• Adding the Purée: Next to the fish, add a generous quenelle of Jerusalem artichoke purée. Use two spoons to form an elegant quenelle shape.
• Garnishing: For a touch of crunch, sprinkle crushed hazelnuts over the purée. Finish with a few sprigs of finely chopped chives to add a note of freshness and color.

Tasting Tips

To enhance this refined dish, serve it with Champagne Cépages d’Antan from the Aspasie estate. This champagne should be served at an ideal temperature of 10°C in a slender, tulip-shaped glass, allowing the aromas to fully express themselves. The chalky minerality, lemony freshness, and herbal aromas of this champagne perfectly complement the smoothness of the Jerusalem artichoke purée and the delicate John Dory. This pairing reveals the champagne’s precision and character, which evolves on the palate with rare elegance, creating a harmonious and unforgettable tasting experience.

With the arrival of summer, the vines begin to fully blossom. At Champagne Aspasie, this period is marked by an important stage in the vine cycle: pruning. Let’s discover together this essential viticultural practice which prepares our vines to produce exceptional grapes.

What is trimming?

Trimming is a viticultural technique consisting of pruning the ends of the vine branches. This operation, which begins at the end of June and beginning of July, continues until the harvest. Unlike winter pruning which shapes the structure of the vine for the following year, pruning is a summer intervention aimed at controlling excessive vegetation growth.

Why is trimming so important?

Trimming plays an essential role for several reasons:

• Vegetation control: By limiting the growth of leaves and shoots, pruning allows the vine’s resources to be concentrated on the fruit. Less vegetation means more nutrients for the grapes, which is essential for producing high quality bunches.
• Improved aeration and light: A vine that is too leafy can create a disease-prone environment by preventing proper air circulation and reducing the grapes’ exposure to sunlight. Pruning helps maintain a healthy, sturdy vine.
• Facilitating treatments and harvests: A well-trimmed vine is easier to treat against pests and diseases, and it also simplifies the work of the pickers by making the bunches more accessible.

Trimming at Champagne Aspasie

At Champagne Aspasie, we approach trimming with meticulous care. We often speak of “trimming” in the plural, because this operation is carried out in several passes. A minimum of two passes is necessary, but it may take up to four depending on climatic conditions and the vigor of the vines. Each pass is an opportunity to refine the work and ensure that our vines remain in perfect condition throughout the summer.

A balance between tradition and modernity

We combine winemaking traditions passed down for generations with modern techniques to optimize each stage of vine cultivation. Trimming is a perfect example. This traditional method, essential to viticulture, is carried out with modern tools and practices to guarantee the best possible development of our precious vines.