Winery Batiste SennepinBlanc de Noirs Champagne
Sparkling wine
This wine generally goes well with pork, rich fish (salmon, tuna etc) or shellfish.
Food and wine pairings with Blanc de Noirs Champagne
Pairings that work perfectly with Blanc de Noirs Champagne
Original food and wine pairings with Blanc de Noirs Champagne
The Blanc de Noirs Champagne of Winery Batiste Sennepin matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of pasta carbonara, italian tabbouleh or carne de porco alentejana (sliced pork with vongoles) recipe....
Details and technical informations about Winery Batiste Sennepin's Blanc de Noirs Champagne.
Discover the grape variety: Pinot noir
Elegant reds, light in colour with silky tannins, showing strawberry, cherry and raspberry aromas, evolving to forest floor, mushroom and spice with age. Fresh acidity, delicate finish. Star of the Côte d'Or (Romanée-Conti, Chambertin, Volnay), pillar of Champagne (Blanc de Noirs) and signature of Oregon, Central Otago and Sonoma Coast. An early-ripening Burgundian variety, one of the world's greatest.
Informations about the Winery Batiste Sennepin
The Winery Batiste Sennepin is one of of the world's greatest estates. It offers 4 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: Concentrator
A device that removes water from grape must by reverse osmosis or entropy system. Its proponents say that it is better to remove water than to add sugar to produce more alcohol. The improperly used concentrator can also exaggerate bad tastes or greenness of tannins.
