Winery LaurentBrut Blanc de Blancs 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 Brut Blanc de Blancs Champagne from the Winery Laurent
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Brut Blanc de Blancs Champagne of Winery Laurent 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 Brut Blanc de Blancs Champagne of Winery Laurent in the region of Champagne often reveals types of flavors of oak.
Food and wine pairings with Brut Blanc de Blancs Champagne
Pairings that work perfectly with Brut Blanc de Blancs Champagne
Original food and wine pairings with Brut Blanc de Blancs Champagne
The Brut Blanc de Blancs Champagne of Winery Laurent matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of caramelized pork ribs, lasagne with two salmons or brochette of scallops and prawns.
Details and technical informations about Winery Laurent's Brut Blanc de Blancs 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.
Informations about the Winery Laurent
The Winery Laurent is one of of the world's greatest estates. It offers 9 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: Tanin
A natural compound contained in the skin of the grape, the seed or the woody part of the bunch, the stalk. The maceration of red wines allows the extraction of tannins, which give the texture, the solidity and also the mellowness when the tannins are "ripe". The winemaker seeks above all to extract the tannins from the skin, the ripest and most noble. The tannins of the seed or stalk, which are "greener", especially in average years, give the wine hardness and astringency. The wines of Bordeaux (based on Cabernet and Merlot) are full of tannins, those of Burgundy much less so, with Pinot Noir containing little.
