Winery Louis BrochetExtra-Noir 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 Extra-Noir Champagne from the Winery Louis Brochet
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Extra-Noir Champagne of Winery Louis Brochet in the region of Champagne is a powerful with a nice vivacity and a fine and pleasant bubble.
Food and wine pairings with Extra-Noir Champagne
Pairings that work perfectly with Extra-Noir Champagne
Original food and wine pairings with Extra-Noir Champagne
The Extra-Noir Champagne of Winery Louis Brochet matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of veal saltimbocca, pan-fried salmon papillote or mussels with chicken.
Details and technical informations about Winery Louis Brochet's Extra-Noir Champagne.
Discover the grape variety: Pinot noir
Elegant reds, light in colour with silky tannins, showing strawberry, cherry and raspberry aromas, evolving to forest floor, mushroom and spice with age. Fresh acidity, delicate finish. Star of the Côte d'Or (Romanée-Conti, Chambertin, Volnay), pillar of Champagne (Blanc de Noirs) and signature of Oregon, Central Otago and Sonoma Coast. An early-ripening Burgundian variety, one of the world's greatest.
Last vintages of this wine
The best vintages of Extra-Noir Champagne from Winery Louis Brochet are 2010
Informations about the Winery Louis Brochet
The Winery Louis Brochet is one of of the world's greatest estates. It offers 8 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.
