Mumm Petite Cordon

Mumm Petite Cordon NV

Winner Top 100 Sparkling Wines
Grape Varieties
Pinot Noir (40%)
Pinot Meunier (11%)
Chardonnay (49%)
Country of Origin
New Zealand
Alcohol Content
12.5% Alcohol by Volume
Wine Type and Oak Treatment
Sparkling White
Recommended Retail Price
RRP AU $34.95
  • Mumm Petite Cordon
    Antita Anderson
    150 Church Road, Taradale
    New Zealand 4112
  • Anita Anderson, Brand Sites Administrator
  • Phone (+64) 06 8338223

Strong straw colour with some persistent effervescence. Attractive nose. Complex and nutty. An excellent palate. Fresh and vibrant Lovely palate. An excellent match with dish. Long and lingering.

Slightly muted nose of baked bread. Dry high acid palate with savory bread notes and apple flavours. Very tightly coiled long drying finish but the wine lacks a little detail and complexity. The wine’s structure and crisp juicy acidity cuts through the weight of the dish making your mouth ready for another bite. The nutmeg in the dish brings forward some bread and dried apple notes in the wine. A good pairing.

Tightly wound with fine citrus, green apple and freshly baked bread aromatics; the palate has good fruit weight while maintaining delicacy - crisp, vibrant and lengthy. A lovely match with the dish, with both lifting one another.

Mid lemon colour. Ripe citrus fruit with hints of earthy complexity. Full, complex palate; firm backbone with clean acidity. With food: OK, wine is still a little earthy.

Straw yellow, intense toasted almond nose, touch leesy, creamy and full bodied palate, mouse touch aggressive with sharpness, phenolic grip to finish.

Mid yellow gold, brilliant. Oyster shell and sea breeze with squeezed lemon juice. Firm acid, with hints of toast and mineral water on the palate. An ideal pairing.

Slightly broader style, melon/citrus, toasty age, some creaminess. SOP, toast and melon, moreish acidity, mineral-like. Food: has made the acidity more pronounced, but has added to the flavour.

The Sparkling Wines were judged with

Ham, Prosciutto, Gruyere and Parmesan Pancakes

Presented by chef Michael Manners


Crepe batter:

  • 30g butter
  • pinch of salt
  • 1 1/2 cups of milk
  • 150g plain flour
  • 2 eggs
  • Ham
  • Prosciutto
  • Gruyere
  • Parmesan


  1. Warm butter, salt and milk until butter has melted. Put flour into a basin and make a well in flour. Break eggs into well and work in some flour. Add warm milk mixture and whisk until smooth.
  2. Refrigerate for 2 hours before cooking. The consistency should be like thin cream. If not, thin with more milk.
  3. Heat frying pan (preferably one designed for cooking pancakes). Wipe pan with a piece of buttered paper for the first pancake. Lift pan from heat, then ladle in batter and swirl to spread it to edges of pan. Set pan back over heat. After 1 minute, lift thin outer edge of pancake with a fine spatula and flip pancake using your fingers or spatula.
  4. When cooked, transfer to a plate in a low oven to keep warm. Repeat process.
  5. Once crepes are cooked, lightly butter ramekins. Layer crepes, Prosciutto, ham, Gruyere and Parmesan in baking dishes.
  6. Bake in a 180 deg C oven until bubbling and top is golden.