Buy Xavier Roger Chardonnay XL Magnum at ’t Bockje Bathmen

150 cl · 13%

€ 13,99

Xavier Roger Chardonnay XL Magnum
This bottle

Xavier Roger Chardonnay XL Magnum

Recommendation for this bottle

At the table with Xavier Roger Chardonnay XL Magnum

White wine · France · 13%

Why this works together

Gekozen op de kleur (witte wijn), het land van herkomst (Frankrijk), het alcoholpercentage (13%) en de tonen van romig en vanille in de omschrijving. Wit werkt met zuur in plaats van met tannine. Dat maakt hem bruikbaar naast alles wat zout, vet of licht van gewicht is.

Serve at 10 to 12 °C.

What is needed

For 4 people

Kreeft met beurre blancMain courseLobster with beurre blanc

Ingredients

  • 2 lobsters of about 600 grams
  • 2 shallots
  • 100 millilitres of dry white wine
  • 2 tablespoons white wine vinegar
  • 200 gram koude roomboter
  • 1 lemon
  • salt and white pepper

Method

  1. Bring a large pan of well-salted water to the boil and cook the lobsters for 8 to 10 minutes.
  2. Let them cool briefly, halve them lengthwise and remove the intestinal tract and the stomach.
  3. Snipper de sjalotten fijn en kook ze met de witte wijn en de wijnazijn in tot er een paar eetlepels vocht over zijn.
  4. Klop op laag vuur de koude roomboter in blokjes er beetje bij beetje door tot een gebonden saus, zonder te laten koken.
  5. Season the sauce with a dash of lemon juice, salt and white pepper and spoon it over the lobster.
Brie de MeauxWith the cheeseBrie de Meaux

Ingredients

  • 160 grams of Brie de Meaux

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.
Gougères (cheese puffs)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

  1. Preheat the oven to 200 °C and grate the Gruyère.
  2. Bring the water, butter and a pinch of salt to the boil and add the flour all at once.
  3. Stir over a low heat until the dough forms a ball and comes away from the pan.
  4. Let it cool a little and beat in the eggs one at a time, then most of the cheese.
  5. Pipe or spoon small mounds onto a baking tray lined with baking paper and sprinkle with the rest of the cheese.
  6. 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 Xavier Roger Chardonnay XL Magnum

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

All recommendationsA recommendation with every wine

Photos: Lobster with beurre blanc: Prayitno, CC BY 2.0 · Brie de Meaux: Thesupermat, CC BY-SA 4.0 · Gougères (cheese puffs): opacity, CC BY 2.0

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