Blueberry Pie
&
Rosé Champagne

INSTRUCTIONS

1. Start by preparing the shortbread dough. Sift the flour into a large bowl. Add the vanilla sugar, fleur de sel and icing sugar. Mix everything together with your fingertips.
2. Then add the cold butter cut into cubes. Knead to a lumpy texture. Add the whole egg and mix to form a ball. Cover with cling film and chill for 30 minutes. Preheat the oven to 180°C.
3. Continue with the preparation of the pastry cream. In a saucepan, heat the milk with the scraped seeds and half a vanilla pod over low heat.
4. In a mixing bowl, beat the egg yolks vigorously with the sugar until the mixture turns white.
5. Then pour in the cornstarch a little at a time while continuing to mix so as not to form lumps.
6. Pour in half the vanilla milk while stirring gently with a whisk. Then add the remaining milk, stir, and pour back into the pan. Put back on low heat and stir continuously until the pastry cream thickens. Transfer to a dish, cover with plastic wrap and place in the freezer for 20 minutes.
7. Take the shortbread pastry and spread it between two sheets of baking paper. Line a tart tin with it, removing the excess. Cover the bottom with a sheet of baking paper. Add large beans or baking balls.
8. Put the pastry in the oven for 15 minutes. After this time, take the pastry out and remove the baking paper with the balls or beans. Return to the oven for another 10 minutes. Remove the shortcrust pastry from the oven and allow to cool completely.
9. Then proceed to assemble the pie. To do this, pour the pastry cream into a bowl, whip it to soften it, then fill the base of the pie with it.
10. Arrange the blueberries in a good layer on the cream. Set aside in the fridge until ready to eat.

CHAMPAGNE BOLLINGER - BRUT ROSE

To accompany a blueberry pie, opt for the freshness of a Rosé Champagne which will wonderfully enhance its acidulous notes. To enjoy this dessert, which is not too sweet, but resolutely rich, appreciate the finesse of this structured cuvée due to the blending with red wine.

With its unique style, Bollinger's Rosé Brut Champagne can be enjoyed with a homemade blueberry pie. This cuvée has a beautiful colour with the intense depth of a great red wine with golden highlights. On the nose, we find the nobility of small red fruits, perfect with a fruity dessert using the same fruits. In addition to notes of redcurrant, cherry and wild strawberry, this Rosé Champagne reveals a little spicy touch, in keeping with the style of Spécial Cuvée. This nectar offers a lively and structured palate with a tannic side and a beautiful power thanks to the addition of red wine. This blended rosé seduces with its fine, velvety bubbles that blend perfectly with the roundness of the pastry cream. The palate is also full of wild red fruit flavours.

Bollinger's Rosé Brut Champagne is a testament to its expertise in Champagne, starting with the cultivation of grape varieties. It is made from 62% Pinot Noir, 24% Chardonnay and 14% Pinot Meunier. The grapes come from parcels of Premiers and Grands Crus producing great wines to create great Champagnes. Only 5-6% red wine is added, due to its strength, when making this rosé blend. To appreciate the unique style, bouquet and aromas of this Bollinger Rosé, it is recommended to drink it at a temperature of 10°C to 12°C.

To please amateurs and delicate palates, discover without delay this subtle marriage between blueberry pie and this Rosé Champagne, on sale at Vinatis, honouring the Bollinger style.