Decanter Magazine: Matthieu Longuère MS from London’s Le Cordon Bleu recommends AR Lenoble Intense with warm oysters!

Decanter Magazine: Matthieu Longuère MS from London’s Le Cordon Bleu recommends AR Lenoble Intense with warm oysters!

November 3, 2016, Christian Holthausen

“Oysters can also be served warm. In this instance, the oysters are opened and blanched for ten seconds. They are then transferred back into the cleaned shells with a creamed white wine sauce that includes the ‘second water’ produced by the oysters. The dish is then topped up with bread crumbs before being toasted under the grill. This type of preparation is ideal for a Brut style sparkling wine with a decent amount of texture like the Champagne A R Lenoble Intense Brut. The wine has enough acidity to balance the softness of the sauce and the crunchiness of the oyster. The Champagne’s bready, nutty, autolytic flavours will marry perfectly with the crispy crumb.”

To read the entire article about pairing different types of wines with different types of oysters, click here:

Matching wine with oysters – Le Cordon Bleu

Matthieu Longuère is the Wine Development Manager at London’s esteemed Le Cordon Bleu. After gaining a formal hospitality education in France, Matthieu moved to England in 1994 to launch a career that would see him hold senior sommelier positions in the country’s leading hotels and restaurants such as the five-star Lucknam Park Country House Hotel and the luxury boutique hotel Hotel du Vin. After being awarded Best Sommelier UK in 2000, Matthieu joined Michelin-star restaurant La Trompette as Head Sommelier were he won multiple accolades for its wine list. In 2005, Matthieu Longuère achieved the Master Sommelier Diploma, the highest achievable status for professional sommeliers