Winery ChandonBrut Rouge
Sparkling wine
This wine is a blend of 2 varietals which are the Chardonnay and the Pinot noir.
In the mouth this sparkling wine is a with a nice vivacity and a fine and pleasant bubble.
This wine generally goes well with pork, vegetarian or poultry.
Taste structure of the Brut Rouge from the Winery Chandon
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Brut Rouge of Winery Chandon in the region of Victoria is a with a nice vivacity and a fine and pleasant bubble.
Wine flavors and olphactive analysis
On the nose the Brut Rouge of Winery Chandon in the region of Victoria often reveals types of flavors of tree fruit, citrus fruit.
Food and wine pairings with Brut Rouge
Pairings that work perfectly with Brut Rouge
Original food and wine pairings with Brut Rouge
The Brut Rouge of Winery Chandon matches generally quite well with dishes of shellfish, appetizers and snacks or lean fish such as recipes of fideuà (paella with pasta and fish), toast with smoked salmon cream or marmite dieppoise.
Details and technical informations about Winery Chandon's Brut Rouge.
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.
Last vintages of this wine
The best vintages of Brut Rouge from Winery Chandon are 0
Informations about the Winery Chandon
The Winery Chandon is one of of the world's greatest estates. It offers 61 wines for sale in the of Victoria to come and discover on site or to buy online.
The wine region of Victoria
Victoria is a relatively small but important Australian wine state. Located in the Southeastern corner of the continent, with a generally cool, ocean-influenced Climate, Victorian wine is remarkably diverse, producing all sorts of wines and styles in different climates. In all, the state covers almost 250,000 square kilometres (over 90,000 square miles) of land (almost the same Size as the US state of Texas), well under a quarter the size of its western neighbour, South Australia, and less than a third the size of New South Wales to the North. As such, Victoria's size - and to some extent, the state's viticultural history - can defy generalization.
The word of the wine: Disgorging (champagne)
This is the evacuation of the deposit formed by the yeasts during the second fermentation in the bottle, by opening the bottle. The missing volume is completed with the liqueur de dosage - a mixture of wine and cane sugar - before the final cork is placed. For some years now, some producers have been replacing this sugar with rectified concentrated musts (concentrated grape juice) which give excellent results. A too recent dosage (less than three months) harms the gustatory harmony of the champagne.
