Winery Fortnum and MasonTercentenary Champagne Brut
Sparkling wine
This wine generally goes well with pork, rich fish (salmon, tuna etc) or shellfish.
Food and wine pairings with Tercentenary Champagne Brut
Pairings that work perfectly with Tercentenary Champagne Brut
Original food and wine pairings with Tercentenary Champagne Brut
The Tercentenary Champagne Brut of Winery Fortnum and Mason matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of pasta carbonara almost like the real thing, mexican salad with spicy dressing or carri of shrimps with chillies.
Details and technical informations about Winery Fortnum and Mason's Tercentenary Champagne Brut.
Discover the grape variety: Aromella
Interspecific crossing between traminette and 34 Ravat obtained in 1976 by Bruce Reisch at the Experimental Station of Cornell University in Geneva (United States). It must be noted that this variety can only be found in a few American wine regions, which means that its multiplication is very limited. In France, it is almost unknown.
Informations about the Winery Fortnum and Mason
The Winery Fortnum and Mason is one of wineries to follow in Champagne.. It offers 118 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: Reassembly
During the vinification process, a "cap" is formed at the top of the vats with the solid parts (skin, pulp, pips, etc.), which contain tannins and colouring elements. Pumping over consists of emptying the vat from the bottom and pouring the juice back to the top, in order to mix the cap and the juice and to favour the exchange and the extraction. This old technique allows a better exchange between the solid parts and the liquid.
