Winery Edouard BrunCuvée Sensorium 120 éme Anniversaire
Sparkling wine
This wine is a blend of 2 varietals which are the Chardonnay and the Pinot noir.
This wine generally goes well with pork, rich fish (salmon, tuna etc) or shellfish.
Food and wine pairings with Cuvée Sensorium 120 éme Anniversaire
Pairings that work perfectly with Cuvée Sensorium 120 éme Anniversaire
Original food and wine pairings with Cuvée Sensorium 120 éme Anniversaire
The Cuvée Sensorium 120 éme Anniversaire of Winery Edouard Brun matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of ham and cheese cake, mackerel with quick mustard or fried rice with shrimp and chicken.
Details and technical informations about Winery Edouard Brun's Cuvée Sensorium 120 éme Anniversaire.
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.
Informations about the Winery Edouard Brun
The Winery Edouard Brun is one of wineries to follow in Champagne.. It offers 16 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: Yellow wine
White wines from the Jura region aged in oak barrels without topping up for at least 6 years. A veil of yeast forms on the surface of the wine, which undergoes slow oxidation, giving it a particular taste reminiscent of nuts.
