Winery AlexisLa Terre Mère Extra Brut Champagne
Sparkling wine
This wine generally goes well with pork, rich fish (salmon, tuna etc) or shellfish.
Food and wine pairings with La Terre Mère Extra Brut Champagne
Pairings that work perfectly with La Terre Mère Extra Brut Champagne
Original food and wine pairings with La Terre Mère Extra Brut Champagne
The La Terre Mère Extra Brut Champagne of Winery Alexis matches generally quite well with dishes of pork, shellfish or rich fish (salmon, tuna etc) such as recipes of new york hot dog, norman mussels with cider or lasagne with two salmons.
Details and technical informations about Winery Alexis's La Terre Mère Extra Brut Champagne.
Discover the grape variety: Pinot Meunier
Vinified almost exclusively as a base for Champagne AOC, where it brings freshness, fruitiness and immediate roundness to blends (apple, pear, red fruit, brioche notes); it is the most approachable young of the three Champagne varieties. Represents about one third of plantings, the absolute signature of the Vallée de la Marne. Also vinified as single varietal by some growers (blanc-de-noirs meunier champagnes). A cottony-leaved mutation of Pinot Noir, autochthonous to Champagne.
Last vintages of this wine
The best vintages of La Terre Mère Extra Brut Champagne from Winery Alexis are 0
Informations about the Winery Alexis
The Winery Alexis is one of of the world's greatest estates. It offers 12 wines for sale in the of Champagne to come and discover on site or to buy online.
The wine region of Champagne
World benchmark sparkling wines: fine bubbles, citrusy tension, notes of brioche, toasted almond, white flowers and white-fleshed fruits after ageing on lees. Three grapes blended or solo: fleshy Pinot Noir (38%), fruity Meunier (33%), chiselled Chardonnay (28%). From straight Blanc de Blancs to vinous Blanc de Noirs, from non-vintage Brut to age-worthy Millésimé. AOC since 1927, 34,300 ha on chalk, 17 Grands Crus and 44 Premiers Crus.
The word of the wine: Tartar (deposit)
White, chalky deposits that occur as a result of precipitation inside bottles and are often considered by consumers as a defect. They are in fact tartaric salts formed by tartaric acid, potassium and calcium naturally present in the wine. This deposit does not alter the quality of the wine and can be eliminated by a simple decanting.
