Have a Bubbly Weekend: A Classic French Combo

I’ve always been a fan of the French take on the classic ham & cheese sandwich, the Croque Monsieur. It’s not just a simple slice of ham and slice of cheese in this sarmie. The secret is in the cheese sauce. The classic recipe uses a béchamelsauce, which consists of a flour-butter roux, hot milk, nutmeg, and cheese. The sauce is poured over the toasted sandwich, topped with grated Gruyere cheese and then grilled. It’s delicious and creamy.

And the reason I’m telling you all of this? Yesterday, while mixing my béchamel sauce, I had an inspired idea—to pair the Croque Monsieur we were having for dinner with the Krone Rosé Cuvée Brut 2005. And what a pairing! The Brut has enough body to stand up to this rich sarmie, and the acidity balances the béchamel and cheese. Just declicious!

The recipe I used was from one of our previous Good Taste shoots. Instead of nutmeg this recipe calls Dijon mustard. Click here for the recipe. 

On it’s own the Krone Rosé Cuvée Brut 2005 shows delicate berry fruits; elegant lees-yeastiness and a fine, creamy mousse. A very pretty pink for this summer’s celebrations.