Winery Arthur MetzPerle Noire Crémant d'Alsace Brut
Sparkling wine
This wine is composed of 100% of the grape variety Auxerrois.
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 poultry, appetizers and snacks or lean fish.
Taste structure of the Perle Noire Crémant d'Alsace Brut from the Winery Arthur Metz
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Perle Noire Crémant d'Alsace Brut of Winery Arthur Metz in the region of Alsace is a powerful with a nice vivacity and a fine and pleasant bubble.
Wine flavors and olphactive analysis
On the nose the Perle Noire Crémant d'Alsace Brut of Winery Arthur Metz in the region of Alsace often reveals types of flavors of cream, citrus or apples and sometimes also flavors of peach, green apple or minerality.
Food and wine pairings with Perle Noire Crémant d'Alsace Brut
Pairings that work perfectly with Perle Noire Crémant d'Alsace Brut
Original food and wine pairings with Perle Noire Crémant d'Alsace Brut
The Perle Noire Crémant d'Alsace Brut of Winery Arthur Metz matches generally quite well with dishes of shellfish, poultry or appetizers and snacks such as recipes of mussels with roquefort cheese, quiche without pastry or tuna spread.
Details and technical informations about Winery Arthur Metz's Perle Noire Crémant d'Alsace Brut.
Discover the grape variety: Auxerrois
Auxerrois is a white grape variety native to Lorraine, which is also found in Alsace and in the Loire Valley, where it took off in 1950. Its name comes from the nurseries in Auxerre where it found refuge during the Second World War. Often called Pinot Auxerrois, it is part of the Moselle, Alsace and Côtes-de-Toul AOC grape varieties. Auxerrois should not be confused with côt or malbec, which are red grape varieties from the Cahors region and which may bear the same name. The bunches of Auxerrois are of medium size with small berries. It is a semi-late grape variety whose buds only come out when temperatures are well above 10°C. Auxerrois wines are characterized by finesse and acidity and subtle aromas of exotic fruits, fruits and white flowers. In France, it represents 1,600 hectares of production and some small parcels of Auxerrois are also present in Luxembourg, Germany, Canada and South Africa (2,300 hectares in total).
Last vintages of this wine
The best vintages of Perle Noire Crémant d'Alsace Brut from Winery Arthur Metz are 2014
Informations about the Winery Arthur Metz
The Winery Arthur Metz is one of of the world's great estates. It offers 143 wines for sale in the of Crémant d'Alsace to come and discover on site or to buy online.
The wine region of Crémant d'Alsace
Crémant d'Alsace is the appellation for white and rosé Sparkling wines from the Alsace wine region in northeastern France. Introduced in August 1976, the appellation now accounts for about a quarter of the region's production, or about 45 million bottles per year, up from 31 million in 2009. Outside of Champagne (240km to the west), it is the dominant French sparkling wine appellation, with more than half of all crémant production. The cooperatives are the most important players, with Wolfberger alone producing 6 to 7 million bottles.
The wine region of Alsace
Alsace, located in the extreme north-east of France, is Distinguished from other French wine regions by its strong Franco-Germanic influences. These influences are the result of a back-and-forth between the German and French sovereignties over the last few centuries. They can be seen not only in the architecture and culture of Alsace, but also in the wines. Alsace wines are produced under three main appellations: Alsace and Alsace Grand Cru for still white wines (Sweet and Dry), and Crémant d'Alsace for Sparkling wines.
The word of the wine: Food and wine pairing
It is the set of techniques that allow for the pleasant combination of food and wine. Food and wine pairing is based on a few basic principles, such as similarity, complementarity or contrast, and involves all the elements that make up the wine and the food (flavours, textures, aromas, etc.).
