Winery Cameron HughesLot 309 Blanc de Blancs Sparkling
Sparkling wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Lot 309 Blanc de Blancs Sparkling
Pairings that work perfectly with Lot 309 Blanc de Blancs Sparkling
Original food and wine pairings with Lot 309 Blanc de Blancs Sparkling
The Lot 309 Blanc de Blancs Sparkling of Winery Cameron Hughes matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of quiche without pastry, grilled sea bass with herbs or quiche without pastry, courgette and blue cheese.
Details and technical informations about Winery Cameron Hughes's Lot 309 Blanc de Blancs Sparkling.
Discover the grape variety: Chardonnay
The white Chardonnay is a grape variety that originated in France (Burgundy). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. White Chardonnay can be found in many vineyards: South West, Burgundy, Jura, Languedoc & Roussillon, Cognac, Bordeaux, Beaujolais, Savoie & Bugey, Loire Valley, Champagne, Rhone Valley, Armagnac, Lorraine, Alsace, Provence & Corsica.
Informations about the Winery Cameron Hughes
The Winery Cameron Hughes is one of wineries to follow in Provence.. It offers 699 wines for sale in the of Provence to come and discover on site or to buy online.
The wine region of Provence
Provence is a wine region in the far southeast of France, best known for the quality (and quantity) of its rosé wines and for its Warm, mild Climate. The modernization that is taking place in many of the traditional wine regions of southern France has not yet taken place to the same extent in Provence, but there are Clear signs of change. The region's Grape varieties, in particular, have come under scrutiny in recent decades. Traditional varieties such as Carignan, Barbaroux (Barbarossa from Sardinia) and Calitor are being replaced by more commercially viable varieties such as Grenache, Syrah and even Cabernet Sauvignon.
The word of the wine: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
