Serve this classic French appetizer with a fruity crémant from the Loire for an apéro a la francaise
If like me you have been longing for long warm summer days to enjoy your pre-dinner drinks onto the patio or your terrasse, here we go.
Summer in Europe is in full swing, life has moved to the outside and the high temperatures are calling for refreshing drinks and easy-to-prepare summer food. It’s the perfect time to celebrate al-fresco aperitivi with your family and friends in your garden or on the terrace.
If you have ever attended a proper Italian aperitivo you know it’s as much about delicious little bite size snacks as well as a nice glass of bubbles, wine or whatever you choose.
If you agree opening a bottle of bubbles to be enjoyed alongside a delicious snack is the perfect aperitivo on a warm summer evening, I have the perfect combo for you.
The typically fruity and fresh crémant sparkling wines from the Loire Valley are among my preferred sparkling wines on a warm day. This time I’ve picked the L’Extra Langlois Crémant de Loire from well-known Chateau Langlois. It’s a sparkling wine that work well on its own but also pairs well with food, in particular fish. It’s been for this reason I have paired it with cod brandade crostini – a slightly easier variation of the classic French appetizer made with salt cod.
Have a go with it and let me know how you liked it!
What is a Crémant
Crémant, the French sparkling wine produced outside the champagne region but otherwise made in the same traditional high-quality method as the world’s most famous bubbles has burst into the limelight over recent years. It’s a sparkling wine that is made across nearly all French regions though there are some locations better known for it than others.
Crémant de Loire is without doubt one of the more widely known. It’s characterized by a fruity and floral aroma that makes it particularly perfect for a hot summer day.
Tasting Notes: L’Extra Langlois Crémant de Loire
This delicious crémant sparkling wine from Langlois-Chateau is the ideal sparkling wine for an aperitif or paired with white fish with citrus.
Made with Chardonnay and Chenin Blanc this crémant is the perfect example for a fresh and fruity Val de Loire sparkling wine.
Grapes are hand picked and gently pressed in the cellar immediately after harvest. Each grape variety is separately fermented in stainless steel tanks at controlled temperature. Once fermentation is completed, the base wine is blended and bottled. Second fermentation is taking place in the bottle.
In the glass, a vibrant light straw yellow with glittering reflections.
On the nose, complex tropical aromas of sun-ripened citrus fruits, grapefruit, and fresh white pears.
On the palate, fresh and fruity with a refined texture and delicate body.
About cod brandade
Cod brandade comes originally from the south of France. The original recipe is said to go back to the late 1700s when the cooks from the town of Nimes had the idea to mash salt cod fish, garlic, and olive oil until it became a smooth cream.
The classic French salt cod brandade might be considered a winter dish; but really it works at any time of the year. That’s because it also tastes great when served slightly cooled down.
This particular recipe is made with cod fillets rather than salt cod, so you do not need soaking the fish for a whole day before using. It still offers that wonderful creaminess and deep taste of the sea.
Recipe: Cod Brandade Crostini
Serves 4
250 g cod fillet, cut into small pieces
350 g potatoes, peeled and cut into quarters
2 garlic gloves, finely chopped
50 ml white wine
12 tablespoons olive oil, plus more for drizzling the baguette
1 tablespoon lemon juice
6-8 slices baguette
salt and pepper for seasoning
6-8 springs of parsley, chopped
Boil potatoes in a large saucepan with abundant salted water for 20-25 minutes until soft.
In a small saucepan, bring 200 ml water and white wine to boil. Add garlic, take from the heat and set aside for 10-15 minutes. Pour garlic water through a sieve, bring to a boil again then add the cod. Continue to cook for 1-2 minutes than take from the heat and let the cod soak for another 10 minutes until it starts to fall apart. Pour through a sieve.
Mash potatoes with a fork. Add the cod and 4-6 tablespoons olive oil. Season with lemon juice, salt, and pepper.
Heat the remaining olive oil in a large skillet over strong heat. Reduce heat and fry the bread on both sides until crispy.
Transfer the bread on a large plate, drizzle with more olive oil to taste. Top the bread with a large spoonful of the brandade and garnish with parsley.
Enjoy.
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