Winery A. LamblotMouvance 17 Champagne
Sparkling wine
In the mouth this sparkling wine is a powerful with a nice vivacity and a fine and pleasant bubble.
This wine generally goes well with pork, rich fish (salmon, tuna etc) or shellfish.
Taste structure of the Mouvance 17 Champagne from the Winery A. Lamblot
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Mouvance 17 Champagne of Winery A. Lamblot in the region of Champagne is a powerful with a nice vivacity and a fine and pleasant bubble.
Wine flavors and olphactive analysis
On the nose the Mouvance 17 Champagne of Winery A. Lamblot in the region of Champagne often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of oak, tree fruit or citrus fruit.
Food and wine pairings with Mouvance 17 Champagne
Pairings that work perfectly with Mouvance 17 Champagne
Original food and wine pairings with Mouvance 17 Champagne
The Mouvance 17 Champagne of Winery A. Lamblot matches generally quite well with dishes of pork, shellfish or rich fish (salmon, tuna etc) such as recipes of whiskey paupiettes, soy and shrimp noodles or pan-fried salmon papillote.
Details and technical informations about Winery A. Lamblot's Mouvance 17 Champagne.
Discover the grape variety: Pinot Meunier
Last vintages of this wine
The best vintages of Mouvance 17 Champagne from Winery A. Lamblot are 0, 2017
Informations about the Winery A. Lamblot
The Winery A. Lamblot is one of of the world's greatest estates. It offers 11 wines for sale in the of Champagne to come and discover on site or to buy online.
The wine region of Champagne
Champagne is the name of the world's most famous Sparkling wine, the appellation under which it is sold and the French wine region from which it comes. Although it has been used to refer to sparkling wines around the world - a point of controversy and legal wrangling in recent decades - Champagne is a legally controlled and restricted name. See the labels of Champagne wines. The fame and success of Champagne is, of course, the product of many Complex factors.
The word of the wine: Residual sugars
Sugars not transformed into alcohol and naturally present in the wine. The perception of residual sugars is conditioned by the acidity of the wine. The more acidic the wine is, the less sweet it will seem, given the same amount of sugar.
