Winery Christophe MignonRosé de Saignée 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 Rosé de Saignée Champagne from the Winery Christophe Mignon
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Rosé de Saignée Champagne of Winery Christophe Mignon in the region of Champagne is a powerful with a nice vivacity and a fine and pleasant bubble.
Food and wine pairings with Rosé de Saignée Champagne
Pairings that work perfectly with Rosé de Saignée Champagne
Original food and wine pairings with Rosé de Saignée Champagne
The Rosé de Saignée Champagne of Winery Christophe Mignon matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of truffade (auvergne - cantal - 15), spinach, goat cheese and salmon quiche or seafood, chorizo and chicken paella from patou.
Details and technical informations about Winery Christophe Mignon's Rosé de Saignée Champagne.
Discover the grape variety: Periquita
This variety is widely cultivated in Portugal, and is also found in Spain and Argentina. It is virtually unknown in France.
Informations about the Winery Christophe Mignon
The Winery Christophe Mignon is one of of the world's greatest estates. It offers 16 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: Acidity
When present without excess, acidity contributes to the balance of the wine, giving it freshness and nervousness. But when it is very high, it becomes a defect, giving it a biting and green character. On the other hand, if it is insufficient, the wine is soft.
