Winery Champagne By FernandRetour Aux Sources Brut
Sparkling wine
This wine is a blend of 2 varietals which are the Chardonnay and the Pinot noir.
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Retour Aux Sources Brut
Pairings that work perfectly with Retour Aux Sources Brut
Original food and wine pairings with Retour Aux Sources Brut
The Retour Aux Sources Brut of Winery Champagne By Fernand matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of osso-bucco with asian flavours, funambuline style, gratin of coquillettes with ham or deer jig.
Details and technical informations about Winery Champagne By Fernand's Retour Aux Sources Brut.
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 Champagne By Fernand
The Winery Champagne By Fernand is one of of the world's greatest estates. It offers 7 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: Ventilation
Aeration is the process of decanting the wine to oxygenate it and thus promote the expression of the aromatic range and the harmony of the flavours.
