Winery Doyard MahéEmpreinte 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 Empreinte Champagne from the Winery Doyard Mahé
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Empreinte Champagne of Winery Doyard Mahé in the region of Champagne is a powerful with a nice vivacity and a fine and pleasant bubble.
Wine flavors and olphactive analysis
On the nose the Empreinte Champagne of Winery Doyard Mahé in the region of Champagne often reveals types of flavors of citrus, butter or green apple and sometimes also flavors of minerality, lemon or almonds.
Food and wine pairings with Empreinte Champagne
Pairings that work perfectly with Empreinte Champagne
Original food and wine pairings with Empreinte Champagne
The Empreinte Champagne of Winery Doyard Mahé matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of stuffed tomatoes, cucumber pie or shrimp risotto with curry.
Details and technical informations about Winery Doyard Mahé's Empreinte Champagne.
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 Empreinte Champagne from Winery Doyard Mahé are 2015
Informations about the Winery Doyard Mahé
The Winery Doyard Mahé is one of of the world's greatest estates. It offers 11 wines for sale in the of Champagne to come and discover on site or to buy online.
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.
