The wine region of Champagne Grand Cru 'Ambonnay' is located in the region of Champagne Grand Cru of Champagne of France. Wineries and vineyards like the Domaine Jacques Selosse or the Domaine Egly-Ouriet produce mainly wines sparkling and sweet. The most planted grape varieties in the region of Champagne Grand Cru 'Ambonnay' are Pinot noir, Chardonnay and Pinot blanc, they are then used in wines in blends or as a single variety. On the nose of Champagne Grand Cru 'Ambonnay' often reveals types of flavors of cream, chalk or mango and sometimes also flavors of passion fruit, melon or anise.
In the mouth of Champagne Grand Cru 'Ambonnay' is a powerful with a nice vivacity and a fine and pleasant bubble. We currently count 28 estates and châteaux in the of Champagne Grand Cru 'Ambonnay', producing 125 different wines in conventional, organic and biodynamic agriculture. The wines of Champagne Grand Cru 'Ambonnay' go well with generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish.
The white Chardonnay is a grape variety that originated in France (Burgundy). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. White Chardonnay can be found in many vineyards: South West, Burgundy, Jura, Languedoc & Roussillon, Cognac, Bordeaux, Beaujolais, Savoie & Bugey, Loire Valley, Champagne, Rhone Valley, Armagnac, Lorraine, Alsace, Provence & Corsica.
wines from the region of Champagne Grand Cru 'Ambonnay' go well with generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of ham and cheese cake, baked sea bream or mouclade.
On the nose in the region of Champagne Grand Cru 'Ambonnay' often reveals types of flavors of cream, citrus or smoke and sometimes also flavors of apples, butter or minerality. In the mouth in the region of Champagne Grand Cru 'Ambonnay' is a powerful with a nice vivacity and a fine and pleasant bubble.
