Winery CoulonChampagne Millesimé
White wine
In the mouth this white 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 Champagne Millesimé from the Winery Coulon
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Champagne Millesimé of Winery Coulon in the region of Champagne is a powerful with a nice vivacity and a fine and pleasant bubble.
Food and wine pairings with Champagne Millesimé
Pairings that work perfectly with Champagne Millesimé
Original food and wine pairings with Champagne Millesimé
The Champagne Millesimé of Winery Coulon matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of very simple spaghetti carbonara, pasta with tuna and cream or pageot.
Details and technical informations about Winery Coulon's Champagne Millesimé.
Discover the grape variety: Delrho
Intraspecific crossing obtained in 1959 between Alphonse Lavallée and Csaba pearl. Delrho has been registered in the Official Catalogue of Table Grape Varieties, list A1, since 1986, but today it is practically not multiplied.
Last vintages of this wine
The best vintages of Champagne Millesimé from Winery Coulon are 2002, 1998
Informations about the Winery Coulon
The Winery Coulon is one of of the world's greatest estates. It offers 7 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.
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The word of the wine: Ventilation
Aeration is the process of decanting the wine to oxygenate it and thus promote the expression of the aromatic range and the harmony of the flavours.
