Winery Gimonnet GonetL'Identite Blanc de Blancs Champagne Grand Cru
Sparkling wine
This wine generally goes well with pork, rich fish (salmon, tuna etc) or shellfish.
Food and wine pairings with L'Identite Blanc de Blancs Champagne Grand Cru
Pairings that work perfectly with L'Identite Blanc de Blancs Champagne Grand Cru
Original food and wine pairings with L'Identite Blanc de Blancs Champagne Grand Cru
The L'Identite Blanc de Blancs Champagne Grand Cru of Winery Gimonnet Gonet matches generally quite well with dishes of pork, shellfish or rich fish (salmon, tuna etc) such as recipes of moist parmesan steak, clams in white wine or red mullet, mackerel, tuna, salmon sushi.
Details and technical informations about Winery Gimonnet Gonet's L'Identite Blanc de Blancs Champagne Grand Cru.
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.
Last vintages of this wine
The best vintages of L'Identite Blanc de Blancs Champagne Grand Cru from Winery Gimonnet Gonet are 2016, 2013, 2015, 2012 and 0.
Informations about the Winery Gimonnet Gonet
The Winery Gimonnet Gonet is one of of the world's greatest estates. It offers 19 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: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
