Winery H. BlinMillésimé Brut 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 Millésimé Brut Champagne from the Winery H. Blin
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Millésimé Brut Champagne of Winery H. Blin in the region of Champagne is a powerful with a nice vivacity and a fine and pleasant bubble.
Wine flavors and olphactive analysis
On the nose the Millésimé Brut Champagne of Winery H. Blin in the region of Champagne often reveals types of flavors of cream, grapefruit or citrus and sometimes also flavors of apples, butter or green apple.
Food and wine pairings with Millésimé Brut Champagne
Pairings that work perfectly with Millésimé Brut Champagne
Original food and wine pairings with Millésimé Brut Champagne
The Millésimé Brut Champagne of Winery H. Blin matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of stuffed tomatoes, grilled sea bass with herbs or raoul's bouillabaisse.
Details and technical informations about Winery H. Blin's Millésimé Brut Champagne.
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 Millésimé Brut Champagne from Winery H. Blin are 2009, 2008, 2006, 2002 and 1999.
Informations about the Winery H. Blin
The Winery H. Blin is one of of the world's greatest estates. It offers 24 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: Oenologist
Specialist in wine-making techniques. It is a profession and not a passion: one can be an oenophile without being an oenologist (and the opposite too!). Formerly attached to the Faculty of Pharmacy, oenology studies have become independent and have their own university course. Learning to make wine requires a good chemical background but also, increasingly, a good knowledge of the plant. Some oenologists work in laboratories (analysis). Others, the consulting oenologists, work directly in the properties.
