Winery Francis JobertChampagne Cuvee Special Cerseuil
wine
This wine generally goes well with pork, rich fish (salmon, tuna etc) or shellfish.
Food and wine pairings with Champagne Cuvee Special Cerseuil
Pairings that work perfectly with Champagne Cuvee Special Cerseuil
Original food and wine pairings with Champagne Cuvee Special Cerseuil
The Champagne Cuvee Special Cerseuil of Winery Francis Jobert matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of white cabbage with bacon, salmon with sorrel or oven-roasted breton lobster with salted butter from the jaguin brothers (the....
Details and technical informations about Winery Francis Jobert's Champagne Cuvee Special Cerseuil.
Discover the grape variety: Carcajolo
The black Carcajolo is a grape variety originating from Italy. 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 medium-sized bunches and large grapes. The Carcajolo noir can be found cultivated in these vineyards: South West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley.
Informations about the Winery Francis Jobert
The Winery Francis Jobert is one of of the world's greatest estates. It offers 3 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: Texture
In tasting, the equivalent of touch. It is the set of tactile sensations perceived by the mucous membranes of the mouth: silky, velvety, sticky, fatty, astringent, pasty, etc.
