Winery Chaleroux GhysÀ Avize Champagne Grand Cru Blanc De Blancs Brut
Other wine
This wine generally goes well with pork, rich fish (salmon, tuna etc) or shellfish.
Food and wine pairings with À Avize Champagne Grand Cru Blanc De Blancs Brut
Pairings that work perfectly with À Avize Champagne Grand Cru Blanc De Blancs Brut
Original food and wine pairings with À Avize Champagne Grand Cru Blanc De Blancs Brut
The À Avize Champagne Grand Cru Blanc De Blancs Brut of Winery Chaleroux Ghys matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of andouillette with mustard sauce, smoked salmon burger - chive cream or sautéed squid with parsley.
Details and technical informations about Winery Chaleroux Ghys's À Avize Champagne Grand Cru Blanc De Blancs Brut.
Discover the grape variety: Gaillard 157
Interspecific crossing carried out in 1891 by Fernand Gaillard (1821-1905) between (triumph x eumelan) and 1 Seibel. This direct-producing hybrid was multiplied in particular in the south-west and centre-west of France as well as in the departments of the Rhône valley and the Ain.
Last vintages of this wine
The best vintages of À Avize Champagne Grand Cru Blanc De Blancs Brut from Winery Chaleroux Ghys are 2008, 0
Informations about the Winery Chaleroux Ghys
The Winery Chaleroux Ghys is one of of the world's greatest estates. It offers 5 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: Draft liquor (champagne)
After blending, the wine is bottled with a liqueur de tirage (a mixture of sugar and wine) and a yeast (selected yeasts). The yeast attacks the sugar and creates carbon dioxide. The fermentation, which lasts about two months, is prolonged by an ageing period (15 months minimum in total). The bottle is capped (some rare vintages are capped with a staple and a cork).
