Winery Jacques Selosse Substance Blanc de Blancs Brut Champagne Grand Cru 'Avize'
Sparkling wine
This wine is composed of 100% of the grape variety Chardonnay.
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.
The Substance Blanc de Blancs Brut Champagne Grand Cru 'Avize' of the Winery Jacques Selosse is in the top 10 of wines of France and in the top 10 of wines of Champagne Grand Cru 'Avize'.
Taste structure of the Substance Blanc de Blancs Brut Champagne Grand Cru 'Avize' from the Winery Jacques Selosse
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Light
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Bold
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Soft
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Acidic
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Gentle
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Fizzy
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In the mouth the Substance Blanc de Blancs Brut Champagne Grand Cru 'Avize' of Winery Jacques Selosse 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 Substance Blanc de Blancs Brut Champagne Grand Cru 'Avize' of Winery Jacques Selosse in the region of Champagne often reveals types of flavors of butterscotch, earth or hazelnut and sometimes also flavors of straw, chalk or yeast.
Food and wine pairings with Substance Blanc de Blancs Brut Champagne Grand Cru 'Avize'
Pairings that work perfectly with Substance Blanc de Blancs Brut Champagne Grand Cru 'Avize'
Original food and wine pairings with Substance Blanc de Blancs Brut Champagne Grand Cru 'Avize'
The Substance Blanc de Blancs Brut Champagne Grand Cru 'Avize' of Winery Jacques Selosse matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of pan-fried carrots, norwegian salmon parmentier or shrimp and zucchini with curry and coconut milk.
Details and technical informations about Winery Jacques Selosse's Substance Blanc de Blancs Brut Champagne Grand Cru 'Avize'.
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.
Last vintages of this wine
The best vintages of Substance Blanc de Blancs Brut Champagne Grand Cru 'Avize' from Winery Jacques Selosse are 2002, 2010, 2012, 1999 and N.V..
Informations about the Winery Jacques Selosse
The Winery Jacques Selosse is one of of the world's greatest estates. It offers 16 wines for sale in the of Champagne Grand Cru 'Avize' 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 wine region of Champagne Grand Cru
France/champagne">Champagne grand cru is a Sparkling white wine produced in the vineyards of the Champagne region of northeastern France and more specifically in the wine regions of the Montagne de Reims, the Vallée de la Marne, the Côte des Blancs, the Côte des Bar, the Côte de Sézanne and Vitry-le-François. Administratively, the Champagne grand cru can be produced in the departments of Marne, Aisne, Aube, Seine-et-Marne and Haute-Marne. Its vineyards benefit from a temperate-oceanic Climate with a continental influence and a Terroir made of limestone and marl soils. The Champagne Grand Cru wine can be made with the following main Grape varieties: Chardonnay B, Meunier N, Pinot N, Arbane B, Petit Meslier B, Pinot B.
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The word of the wine: Sulphiting
Introduction of a sulphurous solution into a must or wine to protect it from accidents or diseases, or to select the ferments.
