Winery Dom CaudronCamille Philippe Rosé 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 Camille Philippe Rosé Champagne from the Winery Dom Caudron
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Camille Philippe Rosé Champagne of Winery Dom Caudron in the region of Champagne is a powerful with a nice vivacity and a fine and pleasant bubble.
Food and wine pairings with Camille Philippe Rosé Champagne
Pairings that work perfectly with Camille Philippe Rosé Champagne
Original food and wine pairings with Camille Philippe Rosé Champagne
The Camille Philippe Rosé Champagne of Winery Dom Caudron matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of quiche without eggs, baked salmon mediterranean style or pike dumplings with shrimp sauce.
Details and technical informations about Winery Dom Caudron's Camille Philippe Rosé Champagne.
Discover the grape variety: Hibou blanc
A very old grape variety once cultivated in Savoy, now endangered. It is not the white form of the black owl.
Last vintages of this wine
The best vintages of Camille Philippe Rosé Champagne from Winery Dom Caudron are 2008
Informations about the Winery Dom Caudron
The Winery Dom Caudron is one of of the world's greatest estates. It offers 13 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: Phenolic ripeness
A distinction is made between the ripeness of sugars and acids and the ripeness of tannins and other compounds such as anthocyanins and tannins, which will bring structure and colour. Grapes can be measured at 13° potential without having reached this phenolic maturity. Vinified at this stage, they will give hard, astringent wines, without charm.
