Winery Bourgeois-DiazBrut Nature 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 Brut Nature Champagne from the Winery Bourgeois-Diaz
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Brut Nature Champagne of Winery Bourgeois-Diaz in the region of Champagne is a powerful with a nice vivacity and a fine and pleasant bubble.
Wine flavors and olphactive analysis
On the nose the Brut Nature Champagne of Winery Bourgeois-Diaz in the region of Champagne often reveals types of flavors of apples, microbio or tree fruit.
Food and wine pairings with Brut Nature Champagne
Pairings that work perfectly with Brut Nature Champagne
Original food and wine pairings with Brut Nature Champagne
The Brut Nature Champagne of Winery Bourgeois-Diaz matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of tartiflette, tuna pie or chicken with scampi for christmas.
Details and technical informations about Winery Bourgeois-Diaz's Brut Nature 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 Brut Nature Champagne from Winery Bourgeois-Diaz are N.V.
Informations about the Winery Bourgeois-Diaz
The Winery Bourgeois-Diaz is one of of the world's greatest estates. It offers 18 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: Residual sugars
Sugars not transformed into alcohol and naturally present in the wine. The perception of residual sugars is conditioned by the acidity of the wine. The more acidic the wine is, the less sweet it will seem, given the same amount of sugar.
