À la table estivale toute en rouge

Bring the bubbles to the table. We are big fans.

Preferably when neither the table nor the glass are too complicated. So here comes an easy summery treat combined with champagne.

Red berries galore

The first true sign of summer in Soulières must be the strawberries in our garden.

The first batch can be impressive: so many, so tasty, so red… we don’t do anything fancy about them.

Collect, clean, cut in smaller pieces, place them in a bowl, and that’s it. Sometimes just as they are, sometimes with a bit of mint. Some weeks later, we add combine raspberries just like Alain’s mum did and generations before her, I suppose.

I began to follow the tradition, because we do not have that many raspberries. Only to discover that this combination is so good.

You can combine the berries with marengue and whipped or iced cream and call it Pavlova. Obviously also very good. But frankly, the sugar is not needed, these berries don’t need anything.

The berries gone bubbly

Normally we don’t accompany desserts with champagne. But then if a bottle is not yet empty, and this bottle at hand happens to be a Rosé de Saignée, we might give a go.

This is a 100% Pinot Noir champagne, made the Saigner-style where the grape skins macerate for a few hours in the must.

You will recognize many small red and black fruits on the nose and the palate with this tasty Pinot Noir champagne.

Even if you do not find this pink champagne very dry as you taste, because of the many fruity sensations, it remains a brut dosage. Therefore, please be careful with the marengue to get the most out of it. Summer at it’s best.