Winery Clement & FilsMyosotis Champêtre 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 Myosotis Champêtre Champagne
Pairings that work perfectly with Myosotis Champêtre Champagne
Original food and wine pairings with Myosotis Champêtre Champagne
The Myosotis Champêtre Champagne of Winery Clement & Fils matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of rabbit with cider and mushrooms, sardines with escabeche or paella for dummies (simple and delicious).
Details and technical informations about Winery Clement & Fils's Myosotis Champêtre Champagne.
Discover the grape variety: Chardonnay
The white Chardonnay is a grape variety that originated in France (Burgundy). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. White Chardonnay can be found in many vineyards: South West, Burgundy, Jura, Languedoc & Roussillon, Cognac, Bordeaux, Beaujolais, Savoie & Bugey, Loire Valley, Champagne, Rhone Valley, Armagnac, Lorraine, Alsace, Provence & Corsica.
Last vintages of this wine
The best vintages of Myosotis Champêtre Champagne from Winery Clement & Fils are 0
Informations about the Winery Clement & Fils
The Winery Clement & Fils is one of of the world's greatest estates. It offers 8 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: Cryo-extraction
This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.
