Winery Jerome CothiasChampagne Rosé De Saignee Brut
Pink wine
This wine generally goes well with pork, rich fish (salmon, tuna etc) or shellfish.
Food and wine pairings with Champagne Rosé De Saignee Brut
Pairings that work perfectly with Champagne Rosé De Saignee Brut
Original food and wine pairings with Champagne Rosé De Saignee Brut
The Champagne Rosé De Saignee Brut of Winery Jerome Cothias matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of pork colombo, lasagne with salmon, goat cheese and spinach or marinated mussels with parsley.
Details and technical informations about Winery Jerome Cothias's Champagne Rosé De Saignee Brut.
Discover the grape variety: Carricante
It is most certainly of Italian origin, more precisely from Sicily where it is very present, especially on the slopes of the eastern and southern slopes of Mount Etna. It is thought to be the result of a natural cross between montonico pinto and scacco. It has often been confused with the catarratto even today. Carricante is identified today by two known biotypes, A and B, ... a variety almost unknown in France, but registered in the Official Catalogue of wine grape varieties, list A1.
Informations about the Winery Jerome Cothias
The Winery Jerome Cothias is one of of the world's greatest estates. It offers 4 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: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
