Christie Kiley on May 11, 2015 0 Comments So what are you doing this weekend? Do you have any plans? I am really not trying to delve or poke my nose into your personal life, I just thought I would start out with some small talk and then get on with suggesting what you could do on a late Saturday or Sunday morning once you have finished flopping around and procrastinating your exit from your bed. Before the weekend arrives, I recommend that you get a bottle or two of the Deutz Brut Rose. Yes, this is for the women and men. I have a strong belief that real men drink pink. And for a Champagne at around $60 then why not? How often can you enjoy a Champagne that is this good? Probably not too often. This champagne is even perfect for special occasions! This is your brunch bubbly for this coming Saturday and/or Sunday. I will get on with what you should make with it for brunch in just a moment, but the Champagne house that has made such good stuff at accessible prices is worth a few written words. The History The history of Deutz begins in one of Champagne’s most celebrated terroirs, in Ay. It has been built by many generations with the dedication for making Champagne which inspires. It was founded in 1838 by Pierre-Hubert Geldermann and William Deutz who at the time were both wine merchants. They had aspirations to have their own Champagne house, but decided it would be best by starting in the vineyards and so their story begins with the purchase of only the best plots of vine. Anyone who just has a glance at their registers and order books shortly thereafter would be able to see that the wine they made following their purchase of vine had a solid reputation well before the turn of the twentieth century. The Contents Anyone who even knows just a little bit about the making of Champagne and how it can reflect quality and the signature of its maker knows that it starts with the “cuvee”, which is the blend. Before the yeast is even added to create such bubbly pleasantry, it is the blending of the still wine which is pivotal in creating the end product. Their rose is evidence of this. And how they still manage to keep it at such a price, well, somethings are left to be unanswered and simply enjoyed! The Recipe Now, I think we were talking about what you are going to make for the Deutz Rose, were we not? This is the best wine one might have at this time of year when we are waking up to warmer temperatures and the air is fresh with all that is wonderful and blooming in our surroundings. Does a frittata sound good? Here is your shopping list; eggs, cream, leeks, fresh tarragon, fresh goat cheese, bacon and phyllo dough, which you can find in the freezer section. Now this is not your traditional frittata, it is almost like a quiche, but not quite and you don’t have to make the pie crust. Here is what you do. Slice up the leeks after you wash them, and even a little of the green parts. Saute them with some good olive oil and some salt and pepper. In another pan, get your bacon on. When the two are done. Cool off the bacon and then give it a rough chop. Crumble the goat cheese into a bowl and then mix in the bacon and leeks. Preheat your oven around 375 Fahrenheit. Whip up about 6 eggs with a cup of cream. Add the bacon, goat cheese and leek mix. Now get your pie pan and brush it with some olive oil. Lay in a sheet of the phyllo dough and brush it. Do it again until the sides are well-covered. Do not worry if it is not flat or perfect. We are going for rustic here. You should have about 8 to 10 layers of phyllo. Pour in the egg mix, put it in the oven on the middle rack and bake for about 30-45 minutes. When it is done, it should be slightly browned on top. You can pop the bubbly and have a glass while it bakes, just leave your robe and slippers on and have a seat out on the deck while that finishes. Have a lovely weekend you all.