Buy Ogier Côtes du Rhône Artésis Blanc at ’t Bockje Bathmen
75 cl · 14% · White
€ 13,45
- TypeWhite
- GrapeGrenache Blanc, Clairette, Bourboulenc, Roussanne, Marsanne, Viognier
- FlavourFris & Vriendelijk
- OriginFrance
Ogier Côtes du Rhône Artésis Blanc
Ogier Côtes du Rhône Artésis Blanc
€ 13,45
In stock
4.7 out of 5 · 222 reviews of our shop on Google
Shipped insured and carefully packed to prevent breakage. If something does go wrong, we will find a suitable solution together.
At the table with Ogier Côtes du Rhône Artésis Blanc
Witte wijn · Frankrijk · grenache blanc, clairette, bourboulenc, roussanne, marsanne, viognier · 14%
Why this works together
Gekozen op de kleur (witte wijn), het smaakprofiel uit onze webshop (fris & vriendelijk), de druif (viognier), het land van herkomst (Frankrijk), het alcoholpercentage (14%) en de toon van honing in de omschrijving. Genoeg zuur om een saus licht te houden, genoeg fruit om niet scherp te worden naast iets zachts.
Serve at 10 to 12 °C.
What is needed
For 4 people
Main courseRoasted pumpkin with sage
Ingredients
- 1 butternut squash
- 12 sage leaves
- 50 grams butter
- 50 grams of walnuts
- 150 grams of goat's cheese
- 2 tablespoons honey
Method
- Preheat the oven to 200 °C.
- Halve the butternut squash, remove the seeds and cut it into wedges; the skin can stay on.
- Brush the wedges with melted butter, sprinkle with salt and pepper and roast them gently for 30 to 35 minutes.
- Fry the sage leaves until crisp in the rest of the butter and briefly toast the walnuts in a dry pan.
- Scatter goat's cheese, walnuts and sage over the pumpkin and drizzle with honey.
With the cheeseComté
Ingredients
- 160 grams Comté
Method
- Take the cheese out of the fridge about an hour before serving; that brings out the flavour best.
- Only cut or break the cheese just before serving.
Before the meal or with drinksGougères (cheese puffs)
Ingredients
- 125 millilitres of water
- 50 grams butter
- 75 grams of flour
- 2 eggs
- 75 grams of Gruyère
Method
- Preheat the oven to 200 °C and grate the Gruyère.
- Bring the water, butter and a pinch of salt to the boil and add the flour all at once.
- Stir over a low heat until the dough forms a ball and comes away from the pan.
- Let it cool a little and beat in the eggs one at a time, then most of the cheese.
- Pipe or spoon small mounds onto a baking tray lined with baking paper and sprinkle with the rest of the cheese.
- Bake for 20 to 25 minutes until golden brown and airy, without opening the oven door in between.
To serve one glass per person
- 1 bottle of Ogier Côtes du Rhône Artésis Blanc
The quantities are a guide for home cooking; salt, pepper and oil for frying are not always listed.
All recommendationsA recommendation with every wine
Foto’s: Geroosterde pompoen met salie: notphilatall, CC BY-SA 2.0 · Comté: leszed.com, CC BY-SA 2.0 · Gougères (kaassoesjes): opacity, CC BY 2.0
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Wij verkopen geen alcohol aan personen onder de 18 jaar. NIX18.