The wine is mysterious, unassuming and surrounded with finesse. The fine bubbles enhance the iodine-like minerality that reminds of fresh seaweeds and kelp, complemented by a rich biscuity allure. Yeasty flavours of freshly baked bread, lemon cream, Granny Smith and Pink Lady apples on the nose and hints of citrus, pineapple and kiwi fruit on the pallet. The wine finishes rich and leaves a creamy aftertaste.
Our Cellarmaster’s favourite pairing with his MCC Brut is with grilled hake and fries. This wine will also go well with tempura oysters, deep fried fish, Asian food, sashimi, avocado, freshly baked bread. It is a sophisticated wine but goes well with simplistic, raw, fresh produce like a starter of fresh tomato and goat’s cheese. It will also go well with a warm lemon and thyme chicken dish served with steamed vegetables like parsnips, fennel or asparagus. Acidic and salty cheeses such as goat’s milk cheese or feta will also pair well. Stay clear of red meat and also be careful to pair with green vegetables such as broccoli, spinach and courgettes as they will over accentuate the wine’s herbaceous character.
Serve this wine between 12 – 14C for best results.
A perfect aperitif for any occasion. Our Cellarmaster’s favourite pairing with his MCC Brut is with grilled hake and fries. This wine will also go well with tempura oysters, deep fried fish, Asian food, sashimi, avocado, freshly baked bread.