Buy Hambledon Vineyard Classic Cuvée Brut at ’t Bockje Bathmen

75 cl · 12% · Sparkling

€ 45,95

Hambledon Vineyard Classic Cuvée Brut
This bottle

Hambledon Vineyard Classic Cuvée Brut

Recommendation for this bottle

At the table with Hambledon Vineyard Classic Cuvée Brut

Mousserend · Engeland · 52% chardonnay, 32% pinot noir en 16% pinot meunier van een eerdere oogst waaraan in tanks gerijpte reservewijnen zijn toegevoegd (3%). · 12%

Why this works together

Gekozen op de kleur (mousserend), het land van herkomst (Engeland), het alcoholpercentage (12%) en de toon van rook in de omschrijving. Koolzuur spoelt vet en zout weg. Daarom staat een bubbel niet alleen vóór het eten goed, maar ook ernaast.

Serve at 6 to 8 °C.

What is needed

For 4 people

Fish and chipsMain courseFish and chips

Ingredients

  • 600 grams of cod fillet
  • 200 grams flour
  • 300 millilitres of cold sparkling water
  • 1 kilo of floury potatoes
  • 1 lemon
  • oil for deep-frying
  • salt, vinegar and tartare sauce

Method

  1. Peel the potatoes, cut them into thick chips, rinse them and pat them thoroughly dry.
  2. Fry the chips for 6 to 8 minutes at 160 °C, then drain and leave to cool.
  3. Whisk the flour, apart from a small amount, with the cold sparkling water and a pinch of salt into a smooth batter.
  4. Cut the cod into four pieces, pat them dry, dip them in the reserved flour and then in the batter.
  5. Fry the fish for 5 to 6 minutes at 180 °C until golden brown and cooked through, and keep it warm.
  6. Fry the chips for 2 to 3 minutes at 180 °C until crisp and serve with lemon, salt, vinegar and tartare sauce.
Camembert de NormandieBij de kaasCamembert de Normandie

Ingredients

  • 160 gram Camembert de Normandie

Method

  1. Take the cheese out of the fridge about an hour before serving; that brings out the flavour best.
  2. Only cut or break the cheese just before serving.
Blinis with smoked salmon and crème fraîcheBefore the meal or with drinksBlinis with smoked salmon and crème fraîche

Ingredients

  • 16 blinis
  • 200 grams smoked salmon
  • 125 millilitres of crème fraîche
  • 1 bunch of dill
  • 1 lemon

Method

  1. Warm the blinis for 3 to 4 minutes in an oven at 180 °C or briefly in a dry frying pan.
  2. Finely chop the dill and stir half of it, with a little lemon zest, into the crème fraîche.
  3. Top each blini with a dollop of crème fraîche and a little smoked salmon.
  4. Garnish with the rest of the dill and serve with lemon wedges.

To serve one glass per person

  • 1 bottle of Hambledon Vineyard Classic Cuvée Brut

The quantities are a guide for home cooking; salt, pepper and oil for frying are not always listed.

Uitgewerkt als complete aanbeveling: Fish and chips met Hambledon Vineyard Classic Cuvée Brut.

All recommendationsA recommendation with every wine

Foto’s: Fish and chips: Smabs Sputzer (1956-2017), CC BY 2.0 · Camembert de Normandie: Coyau, CC BY-SA 3.0 · Blini's met gerookte zalm en crème fraîche: Charles Haynes, CC BY-SA 2.0

From the same brand

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Nog een andere fles van Hambledon in het schap.

Same flavour profile

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Wij verkopen geen alcohol aan personen onder de 18 jaar. NIX18.