Domaine GrisardBrut de Blanc
Sparkling wine
This wine is a blend of 2 varietals which are the Chardonnay and the Roussette d'Ayze.
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Brut de Blanc
Pairings that work perfectly with Brut de Blanc
Original food and wine pairings with Brut de Blanc
The Brut de Blanc of Domaine Grisard matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of barbecued filet mignon, pasta with tuna and cream or zucchini and goat cheese quiche.
Details and technical informations about Domaine Grisard's Brut de Blanc.
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.
Informations about the Domaine Grisard
The Domaine Grisard is one of wineries to follow in Savoie.. It offers 47 wines for sale in the of Savoie to come and discover on site or to buy online.
The wine region of Savoie
Savoie is a wine region in eastern France, in the mountainous areas just South of Lake Geneva and on the border with Switzerland. The location and geography of the region has very much defined its Character, which is fragmented, hilly and slightly Swiss. This is evident in the fresh, crisp white wines produced here, as well as in the labels of the region's wines. Many bear a white cross on a red background - the flag of Switzerland and Savoy.
The word of the wine: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
