Winery Bernard-MassardJahrgangssekt Blanc de Blancs Extra Dry
Sparkling wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Jahrgangssekt Blanc de Blancs Extra Dry
Pairings that work perfectly with Jahrgangssekt Blanc de Blancs Extra Dry
Original food and wine pairings with Jahrgangssekt Blanc de Blancs Extra Dry
The Jahrgangssekt Blanc de Blancs Extra Dry of Winery Bernard-Massard matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of chicken pie, pan bagnat or nanie's diced ham quiche.
Details and technical informations about Winery Bernard-Massard's Jahrgangssekt Blanc de Blancs Extra Dry.
Discover the grape variety: Chardonnay
Whites with many faces: mineral and taut at Chablis (lemon, green apple, flint), opulent and buttery at Meursault and Puligny-Montrachet (hazelnut, brioche, yellow fruits), tense and chalky in Champagne (Blanc de Blancs). Also vinified sparkling and widely exported (Sonoma, Margaret River, Casablanca). A Burgundian variety, a cross of Pinot Noir × Gouais Blanc, half-sibling of Aligoté.
Last vintages of this wine
The best vintages of Jahrgangssekt Blanc de Blancs Extra Dry from Winery Bernard-Massard are 0
Informations about the Winery Bernard-Massard
The Winery Bernard-Massard is one of of the world's great estates. It offers 85 wines for sale in the of Moselle to come and discover on site or to buy online.
The wine region of Moselle
World benchmark for cool-climate German Riesling, on vertiginous blue and grey slate slopes. Pure, precise whites with signature notes of lime, green apple, white peach, white flowers and marked chalky minerality ("gunflint"), low alcohol (~8-10%), taut acidity and crystalline tension. From dry Kabinett to sweet Auslese, up to luscious Beerenauslese, Trockenbeerenauslese and Eiswein. Also Müller-Thurgau and Elbling.
The word of the wine: Phenolic ripeness
A distinction is made between the ripeness of sugars and acids and the ripeness of tannins and other compounds such as anthocyanins and tannins, which will bring structure and colour. Grapes can be measured at 13° potential without having reached this phenolic maturity. Vinified at this stage, they will give hard, astringent wines, without charm.
