Winery Bruno VerretSaint-Bris Blanc
White wine
In the mouth this white wine is a with a nice freshness.
This wine generally goes well with rich fish (salmon, tuna etc), shellfish or mild and soft cheese.
Taste structure of the Saint-Bris Blanc from the Winery Bruno Verret
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Saint-Bris Blanc of Winery Bruno Verret in the region of Burgundy is a with a nice freshness.
Food and wine pairings with Saint-Bris Blanc
Pairings that work perfectly with Saint-Bris Blanc
Original food and wine pairings with Saint-Bris Blanc
The Saint-Bris Blanc of Winery Bruno Verret matches generally quite well with dishes of pasta, rich fish (salmon, tuna etc) or shellfish such as recipes of tagliatelle with fresh salmon, poached salmon in coconut milk with curry or shrimp in red sauce.
Details and technical informations about Winery Bruno Verret's Saint-Bris Blanc.
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 Saint-Bris Blanc from Winery Bruno Verret are 2018, 2017, 2015, 2016
Informations about the Winery Bruno Verret
The Winery Bruno Verret is one of of the world's greatest estates. It offers 10 wines for sale in the of Saint-Bris to come and discover on site or to buy online.
The wine region of Saint-Bris
Unique Burgundy AOC in the Yonne (southwest Auxerre, only Burgundy AOC using Sauvignon): Sauvignon Blanc and Sauvignon Gris signature white kings — pale robe evolving from lime and grapefruit to lilac and acacia floral notes, discreet Kimmeridgian limestone minerality, clean palate with integrated acidity, chiselled mineral finish. Atypical Burgundian cépage, pairs with oysters, shellfish and fresh goat's cheese.
The wine region of Burgundy
Absolute reference for great terroir wines: opulent, mineral Chardonnay in whites (chiselled Chablis, buttery Meursault, majestic Montrachet), fine and silky Pinot Noir in reds (full-bodied Gevrey, structured Pommard, delicate Volnay). Exceptional age-worthy wines with complex notes - red fruits, undergrowth, butter, hazelnut. Some lively Aligoté and light Gamay (Mâconnais). 29,500 ha, 84 tiered AOCs (Régionale, Village, 1er Cru, Grand Cru), 1,247 UNESCO Climats.
The word of the wine: Blanc de noirs (champagne)
Champagne made from black grapes (pinot noir and/or meunier) only.
