Winery Casters LiebartCécile Coeur de Cuvée Brut Champagne
Sparkling wine
This wine generally goes well with pork, rich fish (salmon, tuna etc) or shellfish.
Food and wine pairings with Cécile Coeur de Cuvée Brut Champagne
Pairings that work perfectly with Cécile Coeur de Cuvée Brut Champagne
Original food and wine pairings with Cécile Coeur de Cuvée Brut Champagne
The Cécile Coeur de Cuvée Brut Champagne of Winery Casters Liebart matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of delicious marinated pork chops, tuna gratin or squid with garlic and parsley.
Details and technical informations about Winery Casters Liebart's Cécile Coeur de Cuvée Brut Champagne.
Discover the grape variety: Monerac
Monerac noir is a grape variety that originated in France (Languedoc). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. Monerac noir can be found in several vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhone valley, Languedoc & Roussillon, Loire valley, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Cécile Coeur de Cuvée Brut Champagne from Winery Casters Liebart are 0
Informations about the Winery Casters Liebart
The Winery Casters Liebart is one of of the world's greatest estates. It offers 11 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: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
