Christophe Durand, proprietor of Vins D’Orrance had the pleasure of announcing that the Vins D’Orrance Anaïs 2009 was chosen for and poured at the wedding of Prince Albert II to South African Charlene Wittstock recently.
The wine which, quoted by the official press release from the Monégasque royal family as a tribute to Princess Charlene, accompanied the starter of tender vegetables and golden mullet at the wedding reception of the bridal pair in Monaco. The meal was prepared by multi-Michelin starred chef, Alain Ducasse.
“I was nervous that they were going to change their mind at the last minute so I was pleasantly surprised when I learnt from someone who attended the wedding that they did indeed serve our wine as they requested. It is an absolute honour to have our wine paired with creation of such as great chef on such an auspicious occasion” says winemaker and owner, Durand.
Described as having a great mouth feel, delicate yet fruity and creamy, with well-integrated oak and a squeeze of lime, the Cuvee Anaïs is light greenish gold in the glass and has a nose of cold cream and buttered popcorn. With a bright and fantastic acidity that brings to life juicy flavours of melon curds, white flowers and lemon peel that linger with a real nice minerality in a clean finish. Cuvee Anaïs was fermented in 40% new French oak for 12 months.
The wine was the first of five international wines poured on this occasion, the other four being French wines. The royal couple will be visiting South African this week as the first stop on their honeymoon.
Marinated Golden Mullet with Tender Vegetables and Tomatolive. Served with Vin d’Orrance Anais 2009
“First, Roma tomatoes cooked until soft and smooth, slices of beetroot, zucchinis “Trompettes” and raw turnips, just marinated in olive oil, salt and ground pepper, on which stands cooked fennel, celery hear flakes, radishes and mushrooms, a stick of cucumber, celery sprigs, wild purslane and chervil. Guerande Fleur de sel, extra virgin olive oil and organic black Sospel olives complete this masterpiece of nature, conceived as a masterpiece of plant architecture.
Then, a thinly sliced fillet of golden mullet simply served raw, marinated in olive oil, Guerande sea salt and black Sarawak pepper, capers, lemon thyme form nice and lemon zest from Menton, all seasoned with flakes of bottarga from Martigues, in translucent, fragrant petals.” The dish was specifically created for the royal couple by renowned international chef, Alain Ducasse. He operates a number of restaurants including Alain Ducasse at The Dorchester which holds three stars (the top ranking) in the Michelin Guide.