Quasar 2023 in the spotlight
Before closing the year, a last wink at one of our most singular cuvées: Quasar 2023, our maceration muscat, highlighted by Laure Gasparotto, in the off-series The Orange Rush of the M Le magazine du Monde last May, dedicated to the maceration wines of the Alsace AOC.
« A pretty faded rose, a dry, structured profile, worn by beautiful bitters: a wine that prefers precision to exuberance and lends itself to the boldest chords. »
Let yourself be guided by this amazing agreement, quoted in the article:
one pomelo watered daurade ceviche.
The freshness of the raw fish, the citrus tip and delicate bitterness of the bark respond to the tannic grain and the rightness of the wine, for a vibrant, straight and bright set.
For the most blue cords among you, Quasar 2023 will also marry very well with a:
CABILLAUD À LA VAPEUR DE COMBAVA SAUCE GRENADILLE by Régis Marcon
Time frame : 40 minutes
Cooking time : 5 to 7 minutes
Ingredients for 4 people
4 slices of very fresh cod
1 lemon
1 Combava
4 sheets of kefir
Olive oil
Salt
Sauce
4 grenadilles or fruits of the Passion
10cl of orange juice
1 scale
10cl of liquid cream
1 teaspoon curry
30g butter
Cover
160g of bulgur
SAUCE
- – Press the cranberry juice, keep some seeds for the decor.
- – Boil over low heat the orange juice, the grenadilla juice with the chiseled shallot.
- - Cut by half. Add the cream, some curry. Bring to a boil until the tablecloth sauce. Add the butter at the last moment.
- – In a saucepan, pour the bulgur and twice its volume of slightly salted water.
- – Cook over low heat. Count 8 minutes of cooking. Cover the pan and place out of the heat for 4 minutes so that the bulgur inflates. Ready! Keep warm.
CUSSON
- – Marinate cod 10 minutes with some lemon juice, olive oil and combava zest grated with Microplane*. Slightly salt.
- – Mix the cod slices with the kefir leaves: Cook in a couscousette: Count 4 to 5 minutes after steam appears.
DRESSAGE
- – Draw the bulgur in a hollow plate.
- "Put on the cod that you have frayed." Sauce. Have some grenadilla seeds.
- HOMARD « BELLEVUE » IN PAMPLEMOUSSE by Régis Marcon.
An interpretation of lobster « Bellevue », much better if you taste it warm.
Time frame : 45 minutes
Cooking time : 25 minutes
Ingredients for 4 people
2 beautiful European lobsters from 500g to 600g (1/2 lobster per person or one whole after the meal)
8 quail eggs or 4 chicken eggs
1 pink grapefruit
4 radishes
4 physalis
4 green asparagus
Short-Bouillon
1 carrot
1 branch of celery
1/2 onion
1 bouquet
2 cloves
1 laurel leaf
Herb and citrus sauce
5cl grapefruit juice
2 egg yolk
1 tablespoon mustard
25cl of rapeseed oil
2 tablespoons of chopped parsley
1 teaspoon chopped dragon
Decor
100g salad shoot
- – Half fill a large saucepan with water, put the short-bouillon elements there and cook for about 20 minutes over low heat.
– Remove the elastics from the lobsters, plunge the crustaceans into the short bouillon for an open cooking of about 4 to 5 minutes depending on the weight.
- – Then remove them and cool in cold water. Reserve at room temperature.
- Cook chicken eggs in boiling water for 10 minutes or 3 minutes for quail eggs.
HERBS AND AGRUMES SAUCE
- – In a saucepan over low heat, reduce grapefruit juice until you get a syrup and cool for 5 minutes. Then add the egg yolks, the spoonful of mustard and mount the mayonnaise by adding the oil as you go.
- – Add the herbs and check the seasoning.
– Cut the radishes into thin slices, do the same with the physalis.
- – Cook the green asparagus with boiling water for 2 to 3 minutes following the asparagus, keep it crunchy, then cool it with ice water and drain.
- – Serve the half or whole lobster with mayonnaise eggs, grapefruit quarters, radishes, physalis slices, asparagus and salad shoots.
Quasar 2023 is a table wine more than demonstration: it loves dishes that have relief, a little bitter, fine spices, and frank flavors.
It's up to you to play, and surprise your guests by both the glass and the plate.