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Author Archives: Le Grand Courtage

Le Grand Courtâge Sparkling Mint Julep

3-4 Mint Leaves (twist them as you add to release their
flavor and aroma)
3 oz Bourbon
2 tbsp Simple Syrup
1/2 cup Blackberries
1 oz Le Grand Courtâge Blanc de Blancs Brut
Ice

Fill a julep or small rocks glass overflowing with ice cubes. In a shaker, muddle the blackberries, mint leaves and simple syrup. Add 1 cup of ice cubes and bourbon to the shaker and shake well. Strain the drink into the glass filling it 3/4 full. Top with Le Grand Courtâge, gently stir to combine. Garnish with blackberries and mint.

Image source: Creative-culinary.com

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Le Grand Courtâge Cucumber-Jalapeño Sparkling Mojito

1 oz Le Grand Courtâge Blanc de Blancs
1-½ oz Vodka
1 oz Lime Juice
¾ oz Simple Syrup
3 Cucumber Slices
3 Jalapeño Slices
3 Mint Leaves

 

Add all ingredients except for bubbles. Muddle, shake and strain into glass then add the bubbles. Top with ice. Garnish with a cucumber wheel and mint sprig.

Image source: saloonbox.com

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Le Grand Courtâge Elderflower French 75

1 oz Vodka or Gin
1/2 oz Elderflower Liqueur or Simple Syrup
1/2 oz Lemon Juice
2 oz Le Grand Courtâge Blanc de Blancs Brut or Brut Rosé
Lemon Twist Garnish

Combine gin, elderflower, and lemon juice in a shaker with ice. Shake well and strain into a chilled coupe.

Top with Le Grand Courtâge Blanc de Blancs Brut and garnish with a lemon twist.

Image: LoveandVictory.com

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Le Grand Courtâge What is the difference between sparkling wine and Champagne?

A question that we are often asked is, “What is the difference between “Sparkling Wine” and “Champagne”? The easy and short answer is that sparkling wine can only be called Champagne if it comes from the region of Champagne, France, which is just outside of Paris. Further, champagne can only be made using Chardonnay, Pinot Noir, and Pinot Meunier grapes.

To clarify, all Champagne is sparkling wine, but not all sparkling wine is Champagne. We really should think of Champagne in terms of a geographical location as opposed to a winemaking style.

Where do the bubbles come from?

Sparkling wine is made by taking the simple formula for fermentation (sugar + yeast = alcohol and CO2), and not allowing the resulting gas to escape. When you ferment wine in a closed or sealed environment, and don’t let the gas from the fermentation escape, the carbon dioxide (CO2) returns into the wine, only to be released in the form of tiny bubbles after opening the bottle.

Types of Sparkling Wine

Producers from every region of the world have seized the upon the popularity of bubbly and the rising cost of champagne.

  • Cava – In Spain, cava is made in many different styles, but the best examples have small bubbles and balance freshness with creaminess.
  • Prosecco – The wines that sparkle in Italy, or more specifically the Veneto region of Italy, are called Prosecco and have larger bubbles, making them better for cocktails, and a focus on the fruit. They use the charmat method and are produced in large tanks.
  • Sekt – In Austria and Germany, they call sparkling wines Sekt (pronounced zekt).
  • Cremant – France is known for its ‘champagne’ in which the fermentation occurs inside each bottle. Additionally, wines of the same traditional ‘methode champenoise’ are produced in other regions of the country and are called  ‘cremant’.  They too sometimes use the charmat method.
  • Some of the lower priced bubbly wines that you see in the stores are actually injected with bubbles, much like soda, so it isn’t definitionally sparkling wine in the proper context.

Three Hallmarks of a Good Sparkler

Fresh: Bright and alive in your mouth, fruity but not necessarily sweet.

Precise: On the tongue, the wine should feel direct and penetrating. Precision is more about the acid, which is mandatory for good sparkling wines.

Sparkling: Small bubbles are a sign of high-quality wine.

Whether sparkling wine or champagne, sparkling wine is gaining in popularity as people realize that it is the most versatile wine for pairing (aka the scrubbing bubbles for the palate) and transitions beautifully from breakfast to dessert and light dishes to fried foods, spicy cuisine, or rich sauces. They’re also great as aperitifs and with dishes that have a bit of fruitiness or sweetness. Looking for pairing and cocktail inspiration? Hop over to our entertain page for some delicious and refreshing recipes.

About Us

At Le Grand Courtâge, we created a Vin Mousseux using the “cuve close” (“closed tank” method, otherwise known as Charmat method) in order to create a consistency in the style.  Our 90+ point French sparkling wines are produced in Nuits St Georges in Burgundy, France. We offer a Blanc de Blancs Brut and a Brut Rosé and use Chardonnay, Ugni Blanc, Colombard, Chenin Blanc and Gamay in our blends in order to offer a dry, crisp, light palate with just a hint of fruit and floral on the finish in order to create a balanced flavor profile. We wanted to create something which is extremely cuisine and cocktail-friendly.

Tawnya Falkner, the American female founder and CEO of Le Grand Courtâge and ​Très Chic Rosé, took the leap and moved to France with the intent to create an affordable luxury that celebrates and elevates the everyday and reminds people to live joyously.  Her goal was an approachable, affordable, versatile French bubbly that is perfect for all of life’s occasions and everyday moments. Cheers!

Like this article? learn more about the brand or get entertaining inspiration at @legrandcourtage and @treschicrose

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Le Grand Courtâge Très Chic Magic Pork Shoulder

2 Tbsp brown sugar
1 Tbsp smoked paprika
2 tsp fine sea salt
1 tsp freshly ground black pepper
1 tsp cayenne pepper
1 tsp fennel seeds
One 8½-lb (about 4-kg) bone-in pork shoulder (Boston butt)
One 12-oz (360-ml) bottle flavorful beer (not a light beer)
Pickled vegetables, warmed corn tortillas, quartered avocados, and lime wedges, for serving

Combine the brown sugar, paprika, salt, black pepper, cayenne, and fennel in a small bowl. Place the pork in a large bowl and rub the spices all over, being sure to cover all sides. Wrap well and refrigerate for at least 1 hour and up to overnight. Bring the pork to room temperature on the countertop for 1 hour before roasting.

Preheat the oven to 450°F (230°C).

Put the seasoned pork in a large Dutch oven, fat side up, and roast, uncovered, until lightly browned, 45 minutes. Pour the beer over the pork, lower the oven temperature to 300°F (150°C), and cover the pot. Cook until the pork is completely tender and pulls easily from the bone, about 6 hours.

Remove from the oven. Transfer the pork to a plate and remove the bone. Cook the liquid over medium-high heat until slightly reduced, about 15 minutes. (I often skip this part because the liquid cooks down every time I reheat the leftover pork all week long.)

Meanwhile, shred the pork, using two forks. Let the liquid cool slightly, then return the pork to the liquid to keep warm. Serve warm, with all the goodies.

Good to Know

An 8-pound (3.6-kg) shoulder easily feeds 10 to 12 adults plus a handful of small kids as a taco filling. For a smaller group, use a 4- to 6-pound (1.8- to 2.7-kg) shoulder instead, reducing the cook time a bit and halving the spice rub. Use a whole bottle of beer, regardless.

Get Ahead

Cook this dish completely ahead; cool, wrap tightly, and keep in the refrigerator, in the braising liquid, for up to 5 days, or in the freezer for up to 1 month. Reheat slowly in a large Dutch oven over low heat. (If frozen, bring to room temperature before warming.)

If you want real magic—make this in a slow cooker or Instant Pot, where the long cook time doesn’t determine whether or not you can stay at home all day. Either way you go, make this if you have any plans in sight to feed the masses. They. Will. Rave.

Reprinted from Every Day Is Saturday by Sarah Copeland with permission by Chronicle Books, 2019

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Le Grand Courtâge Très Chic Almost Famous Cranberry Bundt Cake

CAKE
1½ cups (3 sticks/336 g) unsalted butter, at room temperature, plus more for the pan
2 cups (400 g) granulated sugar
1 Tbsp grated orange zest
5 large eggs, at room temperature
2 tsp pure vanilla extract
1 hearty dash bitters
2 cups (280 g) all-purpose flour or (310 g) gluten-free flour, plus more for the pan
1 cup (120 g) almond flour
¼ tsp baking soda
¾ tsp fine sea salt
¼ cup (60 ml) fresh squeezed orange juice
1 Tbsp fresh lemon juice
¼ cup (60 ml) half-and-half
2 heaping cups (200 g) cranberries or (280 g) wild blueberries, fresh or frozen

VANILLA-FLECKED GLAZE (OPTIONAL)
1½ cups (180 g) confectioners’ sugar
2 to 4 Tbsp half-and-half
Seeds of 1 vanilla bean, scraped, or ¼ tsp vanilla bean paste
Pinch of fine sea salt

TO MAKE THE CAKE: Preheat the oven to 350°F (180°C). Position a rack in the lower middle. Butter and flour a 10-inch, 12-cup (25-cm, 2.9-L) nonstick Bundt pan.

Beat together the butter, granulated sugar, and zest in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 2 minutes. Add the eggs one at a time, beating after each until uniform. Scrape down the bottom and sides of the bowl, add the vanilla and bitters, and stir to combine.

In a separate bowl, stir together the flours, baking soda, and salt. Add to the butter mixture in thirds, alternating with the juices and half-and-half, and beat on low to combine, scraping the bowl after each addition. Stir in the cranberries.

Pour the batter into the prepared pan (it will come to the top of the Bundt pan) and bake on a baking sheet until a wooden skewer inserted into the center comes out with a tiny crumb, 1 hour to 1 hour 10 minutes. Transfer to a wire rack to cool for 20 minutes. Remove from the pan, and let cool completely on the rack.

TO MAKE THE GLAZE: Whisk together the confectioners’ sugar, half-and-half, vanilla seeds, and salt to make a slightly runny glaze. Set the cake on a wire rack on parchment paper and drizzle the glaze over. Let it set slightly before slicing and serving.

GET AHEAD

This Bundt can be made ahead in two stages: Make the batter, then store in an airtight container in the refrigerator for up to 2 days. Or bake the cake and let cool com­pletely on a metal rack, then freeze, well wrapped, for up to 2 weeks, adding the glaze after thawing it.

GOOD TO KNOW

Be sure to butter and flour your Bundt pan really well—those cran­berries burst and want to stick if they hit the pan. Use an angel food cake pan for a cleaner, modern look. And get all Jackson Pollock if you want—this is awesome with raspberries, blueberries, or a mix of berries, splattered and streaked ever so slightly.

BITTERS

As the name suggests, bitters are a blend of herbs, barks, roots, and fruits (like orange peel) that lends a pleasantly bitter depth to cocktails and, as in this case, baked goods. If you don’t have bitters at home, make your tablespoon of orange zest a heaping one.

Reprinted from Every Day Is Saturday by Sarah Copeland with permission by Chronicle Books, 2019

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Le Grand Courtâge Très Chic Radish Salad with Kale, Almonds, AND Parm

½ head Tuscan kale, cut or torn into bite-size pieces
3 tbsp high-quality extra-virgin olive oil
Juice of ½ lemon
Fine sea salt
Freshly ground black pepper
1 large black, purple, or watermelon radish, thinly sliced or cut into bite-size pieces
2 small Tokyo turnips or small radishes, thinly sliced
4 oz (115 g) Parmesan cheese, broken into bits
1⁄3 cup (40 g) roasted unsalted almonds, coarsely chopped
Flaky sea salt, such as Maldon, for serving

Toss the kale together with the oil and lemon juice in a large bowl. Season with fine salt and pepper. Massage the kale, squeezing and rubbing the leaves together with your hands, working the oil, lemon juice, salt, and pepper into the leaves to flavor and tenderize them. Toss together with the radish, turnips, cheese, and almonds. Divide among serving plates and garnish with flaky salt and more pepper. Serve at room temperature.

GET AHEAD

Kale tenderizes as it sits in lemon and salt, so making this a day ahead always works. Keep in an airtight container in the refrigerator for up to 2 days. Radishes, too, can benefit from some softening, but after a day they get stinky, so if you’re planning to keep the salad for more than half a day, throw your radishes in no more than a few hours before serving.

Reprinted from Every Day Is Saturday by Sarah Copeland with permission by Chronicle Books, 2019

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Très Chic Très Chic Mulled Rosé

Ingredients

  • 1 Bottle Très Chic Rosé
  • 1 Orange, sliced
  • 6 Cloves
  • 8 Cardamom pods
  • 2 Cinnamon sticks
  • ¼ c Pomegranate seeds
  • ¼ c Halved cranberries
  • ½ tsp Vanilla

  Add all ingredients to a pot and bring to a simmer over medium-high heat. Simmer 30 minutes and serve. Image Source: anarchitectabroad.com

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Le Grand Courtâge Très Chic Smoked Salmon Cucumber Bites

1 package smoked salmon
1 pickling cucumber
1 container of Neufchâtel cheese or cream cheese

Slice cucumbers 1/4 inch thick. Spread Neufchatel cheese on the cucumber and place a piece of smoked salmon on top.

Source: Addie Gundry

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Le Grand Courtâge Très Chic Bubbly & Rosé for Every Occasion – Drink Calculator

Hosting a party or planning a wedding can be stressful, but making sure you have enough wine on hand for guests shouldn’t be!

Check out this drink calculator or for more useful tips or view this serving calculator for both food and wine suggestions.

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