Winery BerceauBlanc De Blancs Premier Cru Sauvignier
Sparkling wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Blanc De Blancs Premier Cru Sauvignier
Pairings that work perfectly with Blanc De Blancs Premier Cru Sauvignier
Original food and wine pairings with Blanc De Blancs Premier Cru Sauvignier
The Blanc De Blancs Premier Cru Sauvignier of Winery Berceau matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of baeckeoffe, fish balls or light tuna-tomato quiche (without cream).
Details and technical informations about Winery Berceau's Blanc De Blancs Premier Cru Sauvignier.
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.
Informations about the Winery Berceau
The Winery Berceau is one of of the world's greatest estates. It offers 5 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: Hat
Solid part (marc), composed of pips and skins (sometimes of the stalk), which forms at the top of the tank during fermentation. The pigeage consists in breaking this cap to put back in suspension these elements and to favour the exchanges between the juice and the skins.
