“The greatest celebration is not a wedding or a birthday. It’s the opening of a bottle of MCC and savouring every sip.” – Anonymous.
If that’s the greatest celebration, then enjoying a superb bubbly with fine food must be second best.
Here’s the recipe.
250g baby button mushrooms
250ml white wine vinegar
Handful mixed herbs and spices of your choice
3 Tbsp sugar
1 Tbsp salt
100g chevin style goat’s cheese
100g crème fraîche
100g asparagus, peeled into ribbons
Red wine vinegar
Salt & pepper
Toasted baguette slices for serving
(At this point you can add any robust herbs like thyme, rosemary or oregano and a few teaspoons of spices like mustard seeds, peppercorns or chilli flakes.)
Spread over the warm toasted baguette.
Avondale Armilla Blanc de Blanc MCC
Made from organically-grown chardonnay grapes, Armilla has had the time to develop an exceptional character and impressive elegance. It is lively on the palate with hints of citrus which plays well with the rich and creamy goat’s cheese and tart pickled mushrooms. The bright citrus flavours lighten the tangy goat’s cheese and enhance the fresh asparagus. On the nose you can enjoy baked apples while hints of quince and hazelnuts on the palate play with the savoury bruschetta exceptionally well.