Winery Christian BanniereMasterClass Grand Cru Champagne
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 pork, rich fish (salmon, tuna etc) or shellfish.
Taste structure of the MasterClass Grand Cru Champagne from the Winery Christian Banniere
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the MasterClass Grand Cru Champagne of Winery Christian Banniere in the region of Champagne is a powerful with a nice vivacity and a fine and pleasant bubble.
Food and wine pairings with MasterClass Grand Cru Champagne
Pairings that work perfectly with MasterClass Grand Cru Champagne
Original food and wine pairings with MasterClass Grand Cru Champagne
The MasterClass Grand Cru Champagne of Winery Christian Banniere matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of tartiflette (from a real savoyard), hawaiian poke bowl or monkfish tail with coconut milk and curry.
Details and technical informations about Winery Christian Banniere's MasterClass Grand Cru Champagne.
Discover the grape variety: Ancellotta
A very old grape variety that has been cultivated for a long time in the northern and central parts of Italy. It can also be found in Switzerland, Spain, Eastern Europe, Brazil, Argentina, ... little known in France.
Informations about the Winery Christian Banniere
The Winery Christian Banniere is one of of the world's greatest estates. It offers 3 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: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
