Winery DevavryCuvée Marianne Blanc de Blancs Champagne 1er Cru
Sparkling wine
This wine generally goes well with pork, rich fish (salmon, tuna etc) or shellfish.
Food and wine pairings with Cuvée Marianne Blanc de Blancs Champagne 1er Cru
Pairings that work perfectly with Cuvée Marianne Blanc de Blancs Champagne 1er Cru
Original food and wine pairings with Cuvée Marianne Blanc de Blancs Champagne 1er Cru
The Cuvée Marianne Blanc de Blancs Champagne 1er Cru of Winery Devavry matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of pan-fried carrots, summer tuna quiche or rougaille tomatoes (madagascar).
Details and technical informations about Winery Devavry's Cuvée Marianne Blanc de Blancs Champagne 1er Cru.
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.
Last vintages of this wine
The best vintages of Cuvée Marianne Blanc de Blancs Champagne 1er Cru from Winery Devavry are 0
Informations about the Winery Devavry
The Winery Devavry is one of of the world's great estates. It offers 30 wines for sale in the of Champagne Premier Cru to come and discover on site or to buy online.
The wine region of Champagne Premier Cru
High-end Champagnes from 44 villages rated 90-99% on the cru scale (1919), between Grand Cru and generic. Fine, elegant sparklers based on Chardonnay (citrus, brioche, chalk), Pinot Noir (red fruits, structure) and Pinot Meunier (fruity roundness). Fine bubbles, controlled dosage, complexity heightened by lees ageing. Villages in the Montagne de Reims, Côte des Blancs and around Épernay.
The wine region of Champagne
World benchmark sparkling wines: fine bubbles, citrusy tension, notes of brioche, toasted almond, white flowers and white-fleshed fruits after ageing on lees. Three grapes blended or solo: fleshy Pinot Noir (38%), fruity Meunier (33%), chiselled Chardonnay (28%). From straight Blanc de Blancs to vinous Blanc de Noirs, from non-vintage Brut to age-worthy Millésimé. AOC since 1927, 34,300 ha on chalk, 17 Grands Crus and 44 Premiers Crus.
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.
