Château de ChemanCremant De Loire Brut
Sparkling wine
In the mouth this sparkling wine is a powerful with a nice vivacity and a fine and pleasant bubble.
This wine generally goes well with poultry, appetizers and snacks or lean fish.
Taste structure of the Cremant De Loire Brut from the Château de Cheman
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Cremant De Loire Brut of Château de Cheman in the region of Loire Valley is a powerful with a nice vivacity and a fine and pleasant bubble.
Food and wine pairings with Cremant De Loire Brut
Pairings that work perfectly with Cremant De Loire Brut
Original food and wine pairings with Cremant De Loire Brut
The Cremant De Loire Brut of Château de Cheman matches generally quite well with dishes of shellfish, poultry or appetizers and snacks such as recipes of carne de porco alentejana (sliced pork with vongoles) recipe..., christmas stuffed capon or bruschetta with mozzarella.
Details and technical informations about Château de Cheman's Cremant De Loire Brut.
Discover the grape variety: Muska noir
Interspecific crossing, obtained in South Africa in the 1960s by E.P. Evans, between the isabelle and the 15 Pirovano (madeleine angevine X bellino). It should be noted that from this crossing was also born the pirobella.
Informations about the Château de Cheman
The Château de Cheman is one of of the world's greatest estates. It offers 8 wines for sale in the of Loire Valley to come and discover on site or to buy online.
The wine region of Loire Valley
The Loire Valley is a key wine region in western France. It follows the course of the Loire River on its Long journey through the heart of France, from the inland hills of the Auvergne to the plains of the French Atlantic coast near Nantes (Muscadet country). Important in terms of quantity and quality, the region produces large quantities (about 4 million h/l each year) of everyday wines, as well as some of France's greatest wines. Diversity is another of the region's major assets; the styles of wine produced here range from the light, tangy Muscadet to the Sweet, honeyed Bonnezeaux, the Sparkling whites of Vouvray and the juicy, Tannic reds of Chinon and Saumur.
The word of the wine: De-vatting
Separation of the fermented juice from all solid particles (skin, pips, deposit of lees) by transferring it to a second tank.
