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SAVOIE -The French Sparkling Wine and Cheese Pairing Selection

If you haven't tried sparkling wine and cheese yet, you have a treat in store. This Petille Idylle Crémant from the Haute Savoie is a revelation when matched with Joseph Paccard Reblochon from the same region -  the best Reblochon we have ever tasted.  

Gift wrap available.

£49.00
How Much Cheese To Buy
Reblochon Fermier Whole   + £0.00
Chive and Extra Virgin Olive Oil Crackers   + £0.00
CRÉMANT DE SAVOIE: DOMAINE DE L'IDYLLE BRUT (Not vis)   + £0.00

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Need Help? Call 01225 448748

Gift Wrap Available

Product details

CRÉMANT DE SAVOIE:  DOMAINE DE L'IDYLLE BRUT 
ABV 12.5% 
Savoie is an ancient and isolated vine area in southeastern France, with grape varieties seldom encountered elsewhere and wines that are rarely exported. 

This Crémant de Savoie is a white sparkling wine, made with the same technique as Champagne from hand-picked slowly crushed Jacquére and Roussette grapes by the Tiollier family who have nurtured vines in the village of Cruet for generations. 

Jancis Robinson appreciated its dry (but not austere) mouth-filling light fruit that makes Crémant the perfect partner for the region’s world-famous and celebrated cheeses. 

REBLOCHON FERMIER 
Cow, Raw Milk - 500g
Smooth and supple. Notes of ‘walnuts’ and ‘meadow flowers’. 
The flagship cheese of Haute-Savoie. The green label indicates this is the rarer farmstead variety, and it’s been washed twice by Joseph Paccard, leading to an intoxicating aroma of leather and spruce. 

THE FINE CHEESE CO. 
CHIVE AND EXTRA VIRGIN OLIVE OIL CRACKERS
Intentionally subtle, so as to never overwhelm the cheese.   
A crunchy cracker for any soft cheese. 

 

More Information
Allergen Advice Contains Sulphites, Milk, Almonds, Wheat
Suitable For Pregnant Women? No
Ingredients

REBLOCHON FERMIER

Raw Cows' MILK, rennet, starter, salt


THE FINE CHEESE CO. CHIVE AND EXTRA VIRGIN OLIVE OIL CRACKERS

BUTTERMILK, WHEAT flour, glace cherries, ALMONDS, dried sweetened cranberries, linseeds, honey, lemon juice, extra virgin olive oil, sodium bicarbonate, sea salt, natural flavouring


CRÉMANT DE SAVOIE: DOMAINE DE L'IDYLLE BRUT

Grapes: 70% Jacquère, 20% Altesse, 10 % Chardonnay

Nutritional Info (per 100g)

REBLOCHON FERMIER

Energy 1319KJ, 318KCal | Carbohydrates 0g of which sugars 0g | Fat 26g of which saturates 16g | Protein 27g | Salt 1g


THE FINE CHEESE CO. CHIVE AND EXTRA VIRGIN OLIVE OIL CRACKERS

Energy 1870KJ, 435KCal | Carbohydrates 63.5g of which sugars 26.2g | Fat 14.9g of which saturates 1.6g | Protein 11.2g | Salt 1.2g


CRÉMANT DE SAVOIE: DOMAINE DE L'IDYLLE BRUT

Alcohol: 12.5%
Organic? No
Vegetarian No

Keep your cheeses refrigerated below 8°. 

Hard Cheeses - Eat within 14 days of receipt. 

Whole Cheeses - Eat within 7 days of receipt or the date shown on the pack. Once you have cut into the cheese, eat within 5 days.

Soft and Blue Cheeses - For pieces that are 500g or larger, eat within 14 days. Pieces smaller than 500g, eat within 10 days of receipt.

Semi-Soft, Washed Rind and Crumbly Cheeses - Eat within 10 days of receipt. 

FREE DELIVERY ON ORDERS OVER £20*
Click here for more information.

What's included

Chive and Extra Virgin Olive Oil Crackers
Chive and Extra Virgin Olive Oil Crackers
x1
0.01kgs
A crunchy cracker for any soft cheese.
Reblochon Fermier Whole
Reblochon Fermier Whole
x1
0.54kgs
R Raw Milk

Smooth and supple. Notes of walnuts and meadow flowers. From Affineur Joseph Paccard.

CRÉMANT DE SAVOIE: DOMAINE DE L'IDYLLE BRUT (Not vis)
CRÉMANT DE SAVOIE: DOMAINE DE L'IDYLLE BRUT (Not vis)
x1
0.01kgs
A peppery nose with wild herbs, cedar and tobacco notes precedes a palate rich with attractive mulberry fruit, blackcurrant and supple tannins. The powerful dark fruit notes are matched by a rustic, leather and mineral richness with a strong spicy finish. You must be over the age of 18 to place an order for this product.

Freshly cut & wrapped

We unashamedly source, care for and sell the best cheese, because that is what we believe in. Our trained cheesemongers cut every piece to order, by hand, and wrap it in our waxed paper. We do this because it is the most respectful way to treat this precious food.