Peach Shampagne

A glass of fizz always goes down well, but wait? What’s this?? It looks like champagne and has the characteristic finish of champagne on the tongue but there’s clearly something else going on here… Peach Shampagne is an unlikely mix of Abhelha Organic Silver Cachaca and clarified tinned peach gives honey notes and a silky mouthfeel. The addition of a Phu Quoc black pepper tincture gives the whole thing a lift and a long finish is achieved with a mix of tartaric and lactic acids, mimicking the effects of malolactic fermentation that makes champagne distinct. A heavy dose of carbonation and the appropriate glassware completes the illusion. It’s not the real thing but this Peach Shampagne is a delicious and unusual pretender you can happily forgive…

Peach Shampagne was originally developed for Molecular Night at the French Grill in JW Marriott Hotel, Hanoi. It was paired with ‘Caviar Tin’ by Chef de Cuisine Raphael Szurek which comprised of layers of celeriac puree, king crab, lobster bouillabaisse and topped with Caviar de Duc to create a decadent starter that perfectly matched the illusory nature of the Peach Shampagne.