Winery Brocard PierreSaignée de la Côte Extra Brut Champagne
Sparkling wine
This wine generally goes well with pork, rich fish (salmon, tuna etc) or shellfish.
Food and wine pairings with Saignée de la Côte Extra Brut Champagne
Pairings that work perfectly with Saignée de la Côte Extra Brut Champagne
Original food and wine pairings with Saignée de la Côte Extra Brut Champagne
The Saignée de la Côte Extra Brut Champagne of Winery Brocard Pierre matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of steamed pork chops, fish balls or chinese noodles with shrimp.
Details and technical informations about Winery Brocard Pierre's Saignée de la Côte Extra Brut Champagne.
Discover the grape variety: Pinot noir
Pinot noir is an important red grape variety in Burgundy and Champagne, and its reputation is well known! Great wines such as the Domaine de la Romanée Conti elaborate their wines from this famous grape variety, and make it a great variety. When properly vinified, pinot noit produces red wines of great finesse, with a wide range of aromas depending on its advancement (fruit, undergrowth, leather). it is also the only red grape variety authorized in Alsace. Pinot Noir is not easily cultivated beyond our borders, although it has enjoyed some success in Oregon, the United States, Australia and New Zealand.
Last vintages of this wine
The best vintages of Saignée de la Côte Extra Brut Champagne from Winery Brocard Pierre are 2017, 0, 2011
Informations about the Winery Brocard Pierre
The Winery Brocard Pierre is one of of the world's greatest estates. It offers 14 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: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
