
Winery Charles de CazanoveStradivarius Gold Brut Champagne
This wine is a blend of 2 varietals which are the Chardonnay and the Pinot noir.
This wine generally goes well with pork, rich fish (salmon, tuna etc) or shellfish.

Food and wine pairings with Stradivarius Gold Brut Champagne
Pairings that work perfectly with Stradivarius Gold Brut Champagne
Original food and wine pairings with Stradivarius Gold Brut Champagne
The Stradivarius Gold Brut Champagne of Winery Charles de Cazanove matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of caramelized pork ribs, salmon blanquette or barbecued lobster.
Details and technical informations about Winery Charles de Cazanove's Stradivarius Gold Brut Champagne.
Discover the grape variety: Chardonnay
Whites with many faces: mineral and taut at Chablis (lemon, green apple, flint), opulent and buttery at Meursault and Puligny-Montrachet (hazelnut, brioche, yellow fruits), tense and chalky in Champagne (Blanc de Blancs). Also vinified sparkling and widely exported (Sonoma, Margaret River, Casablanca). A Burgundian variety, a cross of Pinot Noir × Gouais Blanc, half-sibling of Aligoté.
Last vintages of this wine
The best vintages of Stradivarius Gold Brut Champagne from Winery Charles de Cazanove are 2009, 0
Informations about the Winery Charles de Cazanove
The Winery Charles de Cazanove is one of of the world's great estates. It offers 41 wines for sale in the of Champagne to come and discover on site or to buy online.
The wine region of Champagne
World benchmark sparkling wines: fine bubbles, citrusy tension, notes of brioche, toasted almond, white flowers and white-fleshed fruits after ageing on lees. Three grapes blended or solo: fleshy Pinot Noir (38%), fruity Meunier (33%), chiselled Chardonnay (28%). From straight Blanc de Blancs to vinous Blanc de Noirs, from non-vintage Brut to age-worthy Millésimé. AOC since 1927, 34,300 ha on chalk, 17 Grands Crus and 44 Premiers Crus.
The word of the wine: Pedicel
Small stalk.














