Clamery - Les Vignerons de l'OccitanBulles de Clamery Blanc de Blancs Brut
Sparkling wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Bulles de Clamery Blanc de Blancs Brut
Pairings that work perfectly with Bulles de Clamery Blanc de Blancs Brut
Original food and wine pairings with Bulles de Clamery Blanc de Blancs Brut
The Bulles de Clamery Blanc de Blancs Brut of Clamery - Les Vignerons de l'Occitan matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of pumpkin and bacon pie, grilled sea bass with herbs or quiche with bacon and gruyère cheese.
Details and technical informations about Clamery - Les Vignerons de l'Occitan's Bulles de Clamery Blanc de Blancs Brut.
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 Clamery - Les Vignerons de l'Occitan
The Clamery - Les Vignerons de l'Occitan is one of of the world's great estates. It offers 21 wines for sale in the of Languedoc-Roussillon to come and discover on site or to buy online.
The wine region of Languedoc-Roussillon
Largest single French vineyard, dominated by sunny, generous reds. Spicy Syrah, candied Grenache (ripe fruit, garrigue), structured Carignan, deep Mourvèdre, supple Cinsault. Stars: structured Corbières, Minervois, Faugères, Saint-Chinian; round Côtes-du-Roussillon. Legendary vins doux naturels: Banyuls and Maury (fortified Grenache) with notes of cocoa, fig, prune.
The word of the wine: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
