
Winery BollingerMillennium Special Cuvée Brut Ay Champagne
This wine is a blend of 3 varietals which are the Chardonnay, the Pinot noir and the Pinot Meunier.
This wine generally goes well with pork, rich fish (salmon, tuna etc) or shellfish.

Food and wine pairings with Millennium Special Cuvée Brut Ay Champagne
Pairings that work perfectly with Millennium Special Cuvée Brut Ay Champagne
Original food and wine pairings with Millennium Special Cuvée Brut Ay Champagne
The Millennium Special Cuvée Brut Ay Champagne of Winery Bollinger matches generally quite well with dishes of pork, shellfish or rich fish (salmon, tuna etc) such as recipes of north welsch, zarzuela mayonapo or leek and salmon lasagna.
Details and technical informations about Winery Bollinger's Millennium Special Cuvée Brut Ay 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.
Last vintages of this wine
The best vintages of Millennium Special Cuvée Brut Ay Champagne from Winery Bollinger are 0
Informations about the Winery Bollinger
The Winery Bollinger is one of of the world's great estates. It offers 26 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: Astringency
Chemical stimulation that tightens the mucous membranes of the mouth and causes a sensation of harshness, which is characteristic of the presence of tannins. With time, the tannins lose their harshness and become softer.














