Winery TailleventChampagne Blanc De Blancs
Sparkling wine
This wine generally goes well with pork, rich fish (salmon, tuna etc) or shellfish.
Food and wine pairings with Champagne Blanc De Blancs
Pairings that work perfectly with Champagne Blanc De Blancs
Original food and wine pairings with Champagne Blanc De Blancs
The Champagne Blanc De Blancs of Winery Taillevent matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of country cabbage, sea bream in foil on the barbecue or bouillabaisse like in marseille.
Details and technical informations about Winery Taillevent's Champagne Blanc De Blancs.
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 Taillevent
The Winery Taillevent is one of of the world's greatest estates. It offers 5 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: Pruine
A thin, fluffy film that covers the surface of the grape. It makes the berry impermeable and contains the indigenous yeasts necessary for the fermentation of the must.
