The perfect Christmas wine and recipe pairing.

Full and spirited. Egly Ouriet ‘Grand Cru’ Brut Champagne leads with the pinot noir grape and has an enveloping stone fruit sentiment. The abundance of body and flavor makes it quite satisfying that you won’t be sinking the glass before the bubbles dismiss. This is certainly a sipping champagne meant to be enjoyed.

Though a heavy fruit presence, this champagne would still do well served with dessert or something on the sweeter side. However I wanted a sharper flavor to contrast so I paired this particular wine with gougères, a savory choux pastry— think eggy cheese puff. The recipe couldn’t be simpler, anyone could make and everyone loves.

For the gougères:

1 1/4 c flour
7tbs butter
1 c water
4 eggs
2 c grated cheese (I used Gruyere for the soft but sharp flavor)

Bring the butter and water to a boil and pull of the heat as you add the flour. Whisk and the dough will form quickly. Add the eggs one by one whipping them into the dough, work quickly so the egg doesn’t seize. Once incorporated, add the cheese and salt and pepper. Drop 1 1/2 tablespoon rounds onto a parchment lined tray. Bake at 350 for 25 minutes. Because of the egg they will puff up but not spread too much.

Be warned, these disappear fast.

To another dreamy year!

x B