Winery AmbertonBrut Cuvée
Sparkling wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Brut Cuvée
Pairings that work perfectly with Brut Cuvée
Original food and wine pairings with Brut Cuvée
The Brut Cuvée of Winery Amberton matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of quick beef bourguignon, whole salmon in aromatic broth or leek, goat cheese and bacon quiche.
Details and technical informations about Winery Amberton's Brut Cuvée.
Discover the grape variety: Chardonnay
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.
Last vintages of this wine
The best vintages of Brut Cuvée from Winery Amberton are 0
Informations about the Winery Amberton
The Winery Amberton is one of of the world's great estates. It offers 23 wines for sale in the of Australie du Sud-Est to come and discover on site or to buy online.
The wine region of Australie du Sud-Est
South East Australia is a geographical indication (GI) covering the entire south-eastern third of Australia. The western boundary of this area extends 2,000 kilometres (1,250 miles) across the Australian continent from the Pacific coast of Queensland to the Southern Ocean coast of South Australia. This vast wine 'super zone' effectively encompasses all the major Australian wine regions outside Western Australia. Rainforest, mountain ranges, scrubland, desert and Dry riverbeds occupy the majority of the land in the South East Australian area.
The word of the wine: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
