Winery Chartogne-TailletHeinz Meisinger Danke Le Rosé Brut Champagne
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, rich fish (salmon, tuna etc) or shellfish.
Food and wine pairings with Heinz Meisinger Danke Le Rosé Brut Champagne
Pairings that work perfectly with Heinz Meisinger Danke Le Rosé Brut Champagne
Original food and wine pairings with Heinz Meisinger Danke Le Rosé Brut Champagne
The Heinz Meisinger Danke Le Rosé Brut Champagne of Winery Chartogne-Taillet matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of cassoulet of yesteryear, steamed ginger fish (china) or shrimp curry (reunionese recipe).
Details and technical informations about Winery Chartogne-Taillet's Heinz Meisinger Danke Le Rosé 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.
Informations about the Winery Chartogne-Taillet
The Winery Chartogne-Taillet is one of wineries to follow in Champagne.. It offers 23 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: Mouth
The mouth is the third stage of wine tasting after the eye and nose. In the mouth, the taster identifies the aromas through the retronasal route, the flavours and the texture. It is in the mouth that the overall balance of the wine is apprehended.
