Winery BoothsChampagne Brut Rose
Sparkling wine
This wine generally goes well with pork, rich fish (salmon, tuna etc) or shellfish.
Food and wine pairings with Champagne Brut Rose
Pairings that work perfectly with Champagne Brut Rose
Original food and wine pairings with Champagne Brut Rose
The Champagne Brut Rose of Winery Booths matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of tartiflette (from a real savoyard), leek and fresh salmon tart or cataplana with seafood.
Details and technical informations about Winery Booths's Champagne Brut Rose.
Discover the grape variety: Perle de Csaba
It is thought to have originated in Hungary, as Adolf Stark, a winegrower in Bekescsaba (Hungary), created it in 1904. According to genetic analyses, it is the result of a cross between the Madeleine angevine and the Muscat fleur d'oranger. The Csaba pearl has been used to obtain a few crosses (the red Csaba pearl is an example), the aim always being to try to find new varieties with early maturity. Today, it is only found in ornamental gardens, interesting only for its great earliness. Its many defects mean that it is almost on the verge of extinction, although it is included in the official catalogue of vine varieties on the A1 list.
Informations about the Winery Booths
The Winery Booths is one of of the world's greatest estates. It offers 15 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: Reduction
A physiological and chemical phenomenon that occurs in wine in the absence of oxygen. The smell of reduction is characterized by animal and sometimes fetid notes that disappear in principle with aeration. It is recommended to decant reduced wines.
