Winery Forget Chemin - Jean Laiu Brut Champagne

Winery Forget CheminJean Laiu Brut Champagne

Wine of France Sparkling wine of Champagne of France
The Jean Laiu Brut Champagne of Winery Forget Chemin is a sparkling wine from the region of Champagne.
This wine generally goes well with pork, rich fish (salmon, tuna etc) or shellfish.

Details and technical informations about Winery Forget Chemin's Jean Laiu Brut Champagne.

Grape varieties
Region/Great wine region
Country
Style of wine
Allergens
Contains sulfites

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 Winery Forget Chemin

The winery offers 0 different wines.
It is in the top 801 of the best estates in the region
It is located in Champagne
Find the Winery Forget Chemin on Facebook

The Winery Forget Chemin is one of wineries to follow in Champagne.. It offers 6 wines for sale in the of Champagne to come and discover on site or to buy online.

Top wine Champagne

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: Maceration

Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.

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