Bubbly Season

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Bubbly Season

Posted by: Rayno Adlam

Bubbly Season

Good day foodies!

Its summer time magic, time for cool desserts, fun vibe salads and loads and loads of bubbly. I’m a big supporter of local MCC or method cap classique. This bubbly is made in the same style as the classic French champagne, but not being produced in the region Champagne in France, we cannot call our local MCC Champagne. We can compete on the same level and there are some stunning local MCC’s out there.

I love Graham Beck ,one of the MCC pioneers in the country. I had the opportunity of tasting Graham Beck blanc de blancs with a friend at one of my favorite wine bars in our hometown and tasting turned into a bottle or two. We are both firm believers in “a day without bubbly is a day wasted”. Produced from 100% Chardonnay this delicious and versatile bubbly combines rich creamy aromas with hints of fresh lime fruit on the nose. When I tasted it all I can say is it tasted like rainbows and rock n roll; everything that is right with life.

Method cap classique is starting to climb out of the stigma of only being a celebration drink, I like this, and the paring opportunities are endless. When pairing with food just remember: vinegar in a no no… very good with desserts and buttery dishes. I would pare the Graham Beck blanc de blancs with this apple terrine recipe. Hope you have fun this summer! Pop some bubbly with friends and family and celebrate life! Feel free to send me some photos of you drinking bubbly or cooking food;

‘Champagne for my real friends and real pain for my sham friends’  –Tom Waits

Food is love

Chef Ray

Prep time: 15 minutes (excluding setting time)

Cooking time: 30 minutes

Ingredients:

8-10 apples peeled

2 2/5 cups sparkling rosé

2 2/5 cups clear apple juice

A pinch of salt

4 dry gelatine, sponged in 150ml (2/3 cup) water

Cooking instructions: Place the whole peeled apples in a saucepan. Add the sparkling wine, apple juice and salt. Bring to a boil then gently poach the apples until soft (about 25 to 30 minutes). Remove from the liquid and place in a terrine mould or waterproof loaf tin. Strain the liquid through a fine sieve to remove any particles. Add the gelatine to the hot liquid and dissolve. Pour over the apples and refrigerate for 4 to 5 hours.