RSRV
Accords Mets et Champagnes
RSRV Blanc de Noirs Vintage

Dare to pair a sweet potato with the RSRV Blanc de Noirs vintage

1
15 minutes
15 minutes

The softness of the roasted sweet potato served warm, combined with the lively flavors and elegant bitterness in the mouth of a champagne such as RSRV Blanc de Noirs, proves to be a delicious pairing. It is advisable to serve the cuvée a few degrees warmer than usual (10 to 12° for example). The temperature differences leave a delicate contrast in the mouth. Appreciated for its natural sweetness, the sweet potato blends with the aromas of vanilla, pear marmalade and the buttery notes of the RSRV Blanc de Noirs cuvée. The final touch of fleur de sel enhances the fruity and vegetal notes of this precise cuvée.
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IngrEdients

For 4 people

  • 800 g sweet potatoes
  • 2 tablespoons lemon juice
  • 4 level tablespoons of light brown sugar
  • 2 tablespoons olive oil
  • Salt and pepper
PrEparation

1.
Preheat the oven to 180° (gas mark 6).

2.
In a large bowl, mix together the oil, lemon juice, brown sugar, salt and pepper. Peel the sweet potatoes and cut them into large wedges – or like french fries. Add them to the bowl and toss well.

3.
Cover the baking tray with baking paper, spread the sweet potatoes on it and roast for about 20 minutes, keeping an eye on them. They should remain soft.

4.
Serve as is, with a little coarse salt and fresh rosemary, if desired.
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