Champagne Lacourte-Godbillon Chaillots

Product Description

The LACOURTES, my father’s side, and the GODBILLONS, on my mother’s side, began by growing grapes. Just like the generations before them, they sold all their crop to the big and famous champagne houses. Was it a passion? Maybe… but more than anything else it was sheer hard work. As my grandmother used to say: ”we were often in the vineyards from 5 in the morning until 8 at night!”. And the children would join them to help after school. A reason for living? Most probably… With the ultimate objective being the honour of buying a plot of vines as soon as they were able to. In 1947, shortly after returning from the war, they began a new adventure: producing and marketing champagne under the names LACOURTE-LABASSE and GODBILLON-MARIE. They were soon filling their customers’ car boots with bulk orders! The first harvest from my parents was 1968. They gradually set up their business and established the LACOURTE-GODBILLON brand. At first it was no more than a few thousand bottles. Bottling and disgorgement would be done at the back of a courtyard… But the most important thing was my father’s understanding that the best champagne was made only from top quality work in the vineyard. His whole career was dedicated to this ethos. The vine has a lot in common with Man: it needs to be watched and understood, educated and helped to thrive in the terroir it finds itself. Great viticulture expresses the essence of the place in the grapes. Our vision for the wine is simple, almost simplistic: It must be an expression of its terroir. The oak used for our barrels is sourced from the Écueil forest or from Champagne-Ardenne. Our objective is to find the best possible balance as each wine is a living being with its own character.

Pale gold in colour. The bouquet shows fresh mineral aromas with hints of brioche and nuts. It is well balanced on the palate with notes of lemon butter and toasted toast. Frank and fresh with a complex and creamy texture. Brioche finish with almond and hazelnuts and good vibrant acidity.

Grower: Lacourte-Godbillon
Grape Variety: Pinot Noir
Style: Complex and Creamy
Country: France
Appellation: Champagne
Vintage: 2012/13
Closure: CORK
Alcohol: 12% ABV
Bottle Size: 75cl

Mustard-Glazed Black Cod with Fingerlings and Chive Puree

Cooking Time: 01 hrs 15 mins (approx.)
Number of Servings: 4

INGREDIENTS

1 cup snipped chives
1 cup baby spinach
1/2 cup extra-virgin olive oil
Kosher salt
1 pound fingerling potatoes
1/4 cup coarsely chopped pitted green or brown olives
3/4 cup pure olive oil
Four 6-ounce skinless black cod fillets
3 tablespoons Dijon mustard
Freshly ground pepper

1. Preheat the broiler and position a rack 8 inches from the heat. 2. Bring a large saucepan of water to a boil. Add the chives and spinach and blanch for 30 seconds, just until bright green.
3. Drain and rinse under cold water; squeeze dry.
4. Transfer the chives and spinach to a blender. Add the extra-virgin olive oil and puree until smooth. Season with salt.
5. Rinse out the saucepan and fill it with cold water. Add the potatoes and bring to a boil.
6. Simmer until the potatoes are tender, about 10 minutes. Drain the potatoes and cut them into thin coins.
7. Meanwhile, in a microwave-safe bowl, combine the olives with the pure olive oil.
8. Microwave at high power in 2-minute bursts until the olives are golden and crisp, 5 to 6 minutes depending on the microwave.
9. Drain the olives and transfer to a paper towel–lined plate to cool. Reserve the oil for another use.
10. Place the cod on a foil-lined baking sheet, brush with the mustard and season with salt and pepper.
11. Broil for about 10 minutes, until the fish is cooked through and lightly browned on top; transfer to plates and spoon the potatoes alongside.
12. Sprinkle with the olives, drizzle the chive puree all around and serve.