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Veuve Monsigny Brut Champagne NV

Winner Top 100 Sparkling Wines
Grape Varieties
Pinot Noir (60%) Champagne, France
Pinot Meunier (20%) Champagne, France
Chardonnay (20%) Champagne, France
Country of Origin
Alcohol Content
12% Alcohol by Volume
Wine Type and Oak Treatment
Sparkling White
Recommended Retail Price
RRP AU $21.99

Yellow straw colour. Complex nose with some development. Nutty. Slightly advanced flavours show through on the palate. Lacking some freshness? With food there is some good synergy of flavours. Long and lingering.

Rich nose of developing honeyed biscuit and ripe pear. Persistent and fine bead cleanses the palate and delivers rich orchard fruits, pear and golden apples, long length tightening on the finish with sourdough bread notes. The structure and weight of the wine matches the richness and the intensity of the dish but the pear and golden apple flavours are less pronounced.

An inviting nose with a medley of fruit and autolysis characters, the palate has finesse and good acid drive; a lighter-bodied style with the dosage just peeking through a bit on the finish.

Pale cream-straw colour. Creamy-almond autolysis aromas over subtle apple-quince fruit. Fine, even palate, mineral elements. Clean acidity, slightly firm finish. With food: good combination, savoury elements in the wine match the dish well.

Pale straw, toasty and dried apple nose, nutty nuances, soft and creamy palate with a delicate mousse what has length and persistence.

Pale to mid yellow straw. Golden yellow rim. Quite intense lots of dried apple, and some buttery toast and cashew nuts. Richer and more full bodied style. Great length of apple, fig and toast. Oxidative style. The robustness of this wine was a pretty good match for this dish, maybe a hint of bitterness??

Brioche and melon/strawberry, creamy lees and toast. Fresh and zingy, melon and citrus like, moreish and long. Food: has tightened the palate, as well adding to palate length and moreishness. Very good.

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.