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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.

As summer approaches, the vineyard enters an important phase of its annual cycle. Among the many tasks, trellising stands out for its importance for the health and productivity of the vine. Discover this meticulous and essential technique which allows you to “let the bunches breathe”.

What is trellising?

Trellising consists of using two wires passed through staples attached to stakes to contain and guide the branches of the vine. The branches are carefully distributed between these two wires, thus allowing better organization and ventilation of the plant.

Training objectives

The main objective of trellising is to separate the branches to prevent them from overlapping and intertwining. This careful organization guarantees each branch enough space to grow freely and in good health.

In addition, trellising optimizes the leaves’ exposure to the sun. By spacing the leaves apart, they can capture the maximum amount of sunlight, essential for photosynthesis and proper ripening of the bunches.

Finally, this technique improves air circulation. Proper aeration of leaves and bunches reduces the risk of disease and rot, promoting better overall vine health.

The benefits of trellising

Training allows each leaf to be exposed to the sun, thus optimizing the photosynthesis process. Good light exposure is crucial for sugar production in the bunches, determining the quality and sugar content of the grapes.

Manual intervention

Trellising is an artisanal job, carried out entirely by hand. Each branch is carefully placed between the lifting wires, a task that requires time and patience. This human intervention guarantees particular attention to each vine, thus ensuring harmonious and balanced growth of the plant.

Refined, elegant and perfectly balanced, Champagne Brut Rosé from Maison Aspasie enhances every moment with a touch of sophistication. This vinous champagne, with its mineral freshness, goes wonderfully with dishes of character. Today we offer you a recipe for beef carpaccio which, accompanied by Brut Rosé, promises an unforgettable gastronomic experience.

Ingredients : 

• 300g tender beef fillet
• 50g fresh rocket
• 50g shaved parmesan
• 1 lemon
• 3 tablespoons of extra virgin olive oil
• Flower of salt
• Freshly ground black pepper
• A few capers (optional)
• A few fresh basil leaves for garnish

Instructions : 

Preparation of the meat: Place the beef fillet in the freezer for approximately 30 minutes. This will make it easier to cut into thin slices. Once firmed, take it out and cut it into very thin slices using a sharp knife.

Arrange the beef slices on a large plate in a single layer, being careful not to overlap.

Seasoning: Squeeze the lemon and gently sprinkle the carpaccio with the juice. Then pour in the olive oil evenly. Sprinkle with fleur de sel and freshly ground black pepper.

Garnish: Spread the rocket leaves and parmesan shavings over the carpaccio. Add some capers if desired for an extra touch of flavor.

Finish: Garnish with a few fresh basil leaves to add an aromatic and visually appealing note.

Tasting Tips

Beef Carpaccio, with its delicate flavors and melting texture, finds an ideal companion in Champagne Brut Rosé Aspasie. The orange-pink color of this champagne, its notes of wild strawberry, blood orange and quince, as well as its dry and fresh palate with pomelo acidity, create a perfect harmony with the subtlety of the carpaccio.

For optimal tasting, serve the champagne at a temperature of 9°C in a slender, curved glass. This glass format allows the delicate aromas to be concentrated and the freshness of the champagne to be preserved. Enjoy this unique moment, where each bite and each sip complement each other in a symphony of exquisite flavors.

At the end of May, the vineyards see the vine branches reach around 50 cm. To optimize the quality of the grapes and facilitate maintenance, winegrowers lift the branches. This essential technique promotes aeration and exposure to the sun of the grape clusters, while structuring the architecture of the vines.

The Importance of Vine Lifting

Lifting branches is an essential step in vineyard maintenance. By allowing optimal spreading of the foliage and better aeration of the bunches, this operation plays a key role in the prevention of diseases and the optimization of photosynthesis. The vine, being a liana by nature, requires this intervention to be domesticated and offer a structured architecture, typical of Champagne landscapes.

The Manual Lifting Method

At Champagne Aspasie, the lifting of the branches is carried out manually, a delicate task requiring great precision. The branches, reaching around 50 cm, vary in length and direction, which requires special attention. They are raised and held between two wires with staples to ensure their stability. This manual method makes it possible to structure the vegetation, favoring aeration, exposure to the sun, and the passage of men for maintenance and harvesting.

The Benefits of Lifting for the Vine

Maintaining the vine branches in a vertical position has several advantages :

• Aeration of foliage: Reduces the risk of disease by promoting air circulation.
• Exposure to sunlight: Optimizes photosynthesis and improves grape ripening.
• Ease of maintenance: Allows winegrowers to move freely between the rows to carry out various maintenance tasks.

Aspasie Brut Blanc de Blancs Champagne, with its freshness and lemon acidity, enhances iodined dishes. Today, discover a refined recipe for Salmon Tartare with Yuzu Olive Oil, perfect to highlight the marine and lemon notes of this champagne.

Ingredients :

• 400 g fresh sashimi quality salmon
• 2 tablespoons of extra virgin olive oil
• 1 tablespoon of yuzu juice
• 1 teaspoon of yuzu zest
• Sea salt
• Freshly ground black pepper
• A few coriander leaves for garnish

Instructions :

Preparation of the salmon: Slice the salmon into thin strips of uniform size. Arrange them carefully on a serving plate.

Seasoning: In a bowl, mix the olive oil with the yuzu juice and zest. Salt and pepper to taste.

Serving: Drizzle the salmon slices with the olive oil and yuzu mixture. Garnish with a few coriander leaves to add a touch of freshness.

Tasting tips :

Serve this dish as an aperitif accompanied by a glass of chilled Champagne Aspasie Brut Blanc de Blancs, at 9°C. Use a slender, curved glass to release all the aromas of the champagne. The silky texture of salmon and the tangy notes of yuzu blend perfectly with the freshness and lemony acidity of this champagne, creating a perfect harmony on the palate.

For over 20 years, Aspasie Champagne has been exported to the United States through Gary Westby, a distributor at K&L Wines. Discover the authentic portrait of a loyal and passionate partner.

Can you introduce yourself ? 

My name is Gary Westby, and I have been the Champagne Buyer for K&L Wine Merchants for 24 years. We are an importer and retailer in California with four stores located in Silicon Valley, San Francisco, Hollywood and Culver City (West Los Angeles). 

What is your job ?

As Champagne Buyer I direct the category of champagne for the company. I am responsible for making the selections (we have about 300 references for champagne), training the staff on the wines, managing the inventory, creating the marketing content for selling the wines and conducting tastings for the public. 

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

I started working with Aspasie in 2000, the same year that I started! They were our very first and still our best direct-import producer. I loved the quality, the unique style of the wine and the extraordinary value that the families wines represent. They have only gotten better over the years !

What is your favorite champagne, why ?

I am not allowed to have favorites, but if you were to look into my recycling bin, the champagne that I drink the most is the Aspasie Blanc de Blancs. I find it goes perfectly as an aperitif, great with Japanese food (which I love to cook at home) and is full of the magic of Brouillet.

The final word is yours ?

No champagne lover should go another day without trying the champagne from Aspasie- their electric refreshment, effortless style and class are backed by complexity that makes it impossible to tire of them. Nobody works harder than the Aristons, and it shows in the final product.

Gary Wetsby
Champagnegarywestby
3005 El Camino Real
Redwood City, CA 94061
www.klwines.com

At Aspasie, the art of viticulture rests on meticulous and traditional practices passed down from generation to generation. Among these practices is debudding, which ensures the quality of our vines. This delicate and manual process is essential for optimizing grape production and, consequently, the quality of our champagnes.

A Fine Selection in the Service of the Grape

As the name suggests, debudding involves removing all non-fruitful buds, called “suckers.” If not removed, these buds risk diverting sap from the main buds, which will produce the precious grape clusters.

This delicate operation generally takes place in mid-May. At this stage, the buds have already started to develop, making it possible to identify and eliminate the suckers. The debudding process is carried out entirely by hand, in several passes, allowing the winegrower to make adjustments as the vines evolve.

The Essential Role of the Winegrower

Debudding requires all the good sense and judgment of the winegrower. It is a true art where every gesture counts. The winegrower must evaluate each bud, deciding which ones to keep and which ones to remove.

A Manual Tradition

We value manual labor and traditional know-how. Debudding is a perfect example of this. Although labor-intensive, this task is essential to preserving the quality of our grapes and champagnes. Each year, our winegrowers put their hearts into this operation, ensuring that each vine is tended with the utmost care.