Doyard La Libertine

Product Description

At the end of the First World War, Maurice Doyard bought a vineyard and his buildings at Vertus. He began marketing as harvesting-manipulating in 1927 and at the same time took care of the professional organization of Champagne. This activity led him to preside over the Syndicat Général des Vignerons and the CIVC (Interprofessional Committee for Champagne Wines) where he was with M. de VOGUE (Moet and Chandon House), the co-founder in 1941. The Doyard family is therefore closely linked to the history of Champagne including all the qualitative regulations put in place since that time. This passion, this rigor and this qualitative research were passed on to succeeding generations so as not to lose family know-how, still used today to produce quality Champagnes. In addition, all the criteria for grape production and winemaking have been compiled in a rigorous internal quality charter. Each of their cuvées meets this requirement, offering consumers the assurance of enjoying a champagne of high expression thanks to all the specificities of their development. Thus, today the family farm, based on more than 10 hectares of vines on Vertus, Oger, Mesnil sur Oger, Avize, Cramant and Ay, is doing its utmost to develop a prestigious and authentic champagne wine range. These villages are located on the Côte des Blancs, a real cradle of the Chardonnay grape variety. It is the specialist of this one, which makes it possible to ensure a very good quality with the white grapes used by the vine growers of this sector, like the Doyard family.

This Cuvée refers to the Champagne wines produced during the 18th century, the Age of Enlightenment and technical discoveries… But it also is the age of intrigues and appearances. “La Libertine” is inspired by the 18th century wines but is a wine produced nowadays, that does not look like any other Champagne. There is nothing being made today in Champagne that remotely resembles this. It feels satiny and sophisticated, its silky texture supporting the ethereal flavors of tangerine, candied apple and clotted cream. Its harmony of components is impeccable, and even with 65g/l of sugar it hardly feels sweet, its balance resembling that of a great Mosel Spätlese. While there is a certain voluptuousness about the mid-palate, the whole package feels highly refined and discreet, finishing with remarkable focus, subtlety and poise. Ultimately, however, this is a wine that defies description, and it must really be tasted, as there are no real reference points for comparison.

Grower: Doyard
Grape Variety: Chardonnay / Pinot Meunier
Style: Savoury and Creamy
Country: France
Appellation: Champagne
Vintage: NV
Closure: CORK
Alcohol: 12.5% ABV
Bottle Size: 75cl

Pancetta Wrapped Red Mullet on Sweet Potato Cakes

Cooking Time: 00 hrs 30 mins (approx.)
Number of Servings: 1

INGREDIENTS

3 slices pancetta
1 red mullet fillet
1 tbsp olive oil
½ sweet potato, boiled
25g/1oz butter
55g/2oz plain flour
fresh basil leaves, to garnish

1. Lay the three slices of pancetta, slightly overlapping each other, on a chopping board.
2. Place the fish in the middle, across the pancetta, and then bring the slices up towards the middle to wrap the fish.
3. Heat the olive oil in a chargrill pan and fry the fish for 2-3 minutes on both sides, or until the pancetta is crisp and the fish is cooked through.
4. Press the boiled sweet potato through a potato ricer into a mixing bowl and stir in the butter.
5. Mix in the flour until well-combined and smooth, then shape into patties using your hands.
6. Fry in the same pan as the fish for 2-3 minutes on both sides, or until golden-brown and crisp all over.
7. To serve, place the sweet potato cakes on a serving plate and place the fish on top. Garnish with fresh basil leaves.