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Castelnau Brut Reserve NV with Craig Rowland's recipes - November 2017

Scottish Field

Peter Ranscombe
01/11/2017


In the December 2017 issue of Scottish Field Magazine Peter Ranscombe picks three wines to go with recipes from Craig Rowland that are published alongside. The sparkling wine he selects is Champagne Castelnau Brut Reserve NV, and he says this about the wine with a crab and scallop dish:

Champagne Castelnau Brut Reserve NV:
"Bringing together crab and scallop is a delicious combination. Balancing the flavours in the dish will be key and its exactly the same with the wine, which is why I've opted for the poise and precision of Champagne Castelnau. There's a great balance between the lively acidity and the flavours of red apples, peaches and apricots. What's really impressive for a non-vintage Champagne is the rounded mouthfeel and touches of bread and brown sugar."

Wines

GOLD - Mundus Vini Summer 2018

GOLD - Berlin Wine Trophy 2018

GOLD - Concours des Vins Elle à Table 2017

GOLD - Sakura Japan Women's Wine Awards 2017

GOLD - Mundus Vini Summer 2017

SILVER - International Wine and Spirit's Competition 2018

SILVER - International Wine Challenge 2018

SILVER - Mundus Vini Spring 2018

SILVER - Decanter World Wine Awards 2018

SILVER - Sommelier Wine Awards 2017

SILVER OUTSTANDING - International Wine & Spirits Competition 2017

SILVER - Best Business Class Sparkling at Cellars in the Sky 2017

SILVER - Seoul International Wine Competition 2017

CRITICS' CHOICE - 90 Points - Wine Spectator 2018

CRITICS' CHOICE - 90 Points - Wine Enthusiast Magazine 2017

Champagne Castelnau Brut Reserve NV

Champagne Castelnau, France

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