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Beef Carpaccio with Lemon and Parmesan

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.

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The lifting of the vines

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.
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Salmon Tartare with Yuzu Olive Oil

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.