Winery Bernard RemyComte Remy de Vallicourt Brut Champagne
Sparkling wine
This wine is a blend of 2 varietals which are the Chardonnay and the Pinot noir.
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 pork, rich fish (salmon, tuna etc) or shellfish.
Taste structure of the Comte Remy de Vallicourt Brut Champagne from the Winery Bernard Remy
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Comte Remy de Vallicourt Brut Champagne of Winery Bernard Remy in the region of Champagne is a powerful with a nice vivacity and a fine and pleasant bubble.
Wine flavors and olphactive analysis
Food and wine pairings with Comte Remy de Vallicourt Brut Champagne
Pairings that work perfectly with Comte Remy de Vallicourt Brut Champagne
Original food and wine pairings with Comte Remy de Vallicourt Brut Champagne
The Comte Remy de Vallicourt Brut Champagne of Winery Bernard Remy matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of baked bread (tomato, mushroom, ham, cheese), pasta with tuna or cuttlefish armorican style (morgate).
Details and technical informations about Winery Bernard Remy's Comte Remy de Vallicourt Brut Champagne.
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.
Informations about the Winery Bernard Remy
The Winery Bernard Remy is one of of the world's greatest estates. It offers 17 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: Pressing Rosé
A method of making rosé wine that consists of pressing the grapes directly after crushing and light skin maceration. The resulting wine is lively, light and pale.
