Winery Francis BlanchetMéthode Traditionnelle Brut
Sparkling wine
This wine generally goes well with poultry, appetizers and snacks or lean fish.
Food and wine pairings with Méthode Traditionnelle Brut
Pairings that work perfectly with Méthode Traditionnelle Brut
Original food and wine pairings with Méthode Traditionnelle Brut
The Méthode Traditionnelle Brut of Winery Francis Blanchet matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or vegetarian such as recipes of bacalhau a bras (portuguese cod), mussels with cream or ham and comté quiche.
Details and technical informations about Winery Francis Blanchet's Méthode Traditionnelle Brut.
Discover the grape variety: Nerello Cappuccio
Supple, fruity reds with a light ruby color, smooth tannins and a round palate, offering signature aromas of red fruits (cherry, raspberry), plum, soft spices and volcanic notes. A charming profile adding roundness and fruit to blends. Essential component of Etna Rosso DOC blended with nerello mascalese, the signature of great volcanic Sicilian reds on Etna's slopes. Italian indigenous variety from Sicily.
Informations about the Winery Francis Blanchet
The Winery Francis Blanchet is one of of the world's greatest estates. It offers 8 wines for sale in the of Haute Loire to come and discover on site or to buy online.
The wine region of Haute Loire
Auvergne vineyard on small altitude hillsides along the Allier and Loire, volcanic soils (basalt, granite). IGP Pays d'Urfé or Comtés Rhodaniens. Signature Gamay as red: fruity and fresh with red cherry, raspberry, redcurrant, violet and a volcanic mineral touch, fine tannins and refreshing palate. Fine Pinot Noir emerging.
The wine region of Loire Valley
Kingdom of lively, dry whites and fine sparklers. Mineral, taut Sauvignon Blanc (Sancerre, Pouilly-Fumé) with citrus and gunflint notes. Multiform Chenin Blanc (Vouvray, Savennières, Layon): straight dry, floral off-dry or noble sweet honey-quince. Saline, iodised Muscadet (Melon B.
The word of the wine: Smoked
Qualifier of smells close to those of smoked food, characteristic, among other things, of the Sauvignon grape variety; hence the name of smoked white given to this variety.
