Winery Jérôme PrévostLa Closerie Les Béguines Extra 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 La Closerie Les Béguines Extra Brut Champagne from the Winery Jérôme Prévost
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the La Closerie Les Béguines Extra Brut Champagne of Winery Jérôme Prévost 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 La Closerie Les Béguines Extra Brut Champagne of Winery Jérôme Prévost in the region of Champagne often reveals types of flavors of butterscotch, earth or nutty and sometimes also flavors of honey, saline or hazelnut.
Food and wine pairings with La Closerie Les Béguines Extra Brut Champagne
Pairings that work perfectly with La Closerie Les Béguines Extra Brut Champagne
Original food and wine pairings with La Closerie Les Béguines Extra Brut Champagne
The La Closerie Les Béguines Extra Brut Champagne of Winery Jérôme Prévost matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of country cabbage, sardines moroccan style or seafood risotto.
Details and technical informations about Winery Jérôme Prévost's La Closerie Les Béguines Extra Brut Champagne.
Discover the grape variety: Hibou blanc
A very old grape variety once cultivated in Savoy, now endangered. It is not the white form of the black owl.
Last vintages of this wine
The best vintages of La Closerie Les Béguines Extra Brut Champagne from Winery Jérôme Prévost are 1998, 2017, 2010, 2000 and 2016.
Informations about the Winery Jérôme Prévost
The Winery Jérôme Prévost is one of of the world's greatest estates. It offers 5 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.
News related to this wine
The Mâcon plus appellation seen by Charles Lamboley
Charles Lamboley, marketing and communication director from Vignerons des Terres Secrètes, explains the differences between the appellation Mâcon-Villages and Mâcon plus a geographical denomination. This video is taken from the “Rendez-vous avec les vins de Bourgogne” program (March 2020). The Bourgogne Wine Board (BIVB) invites you to enjoy this video in which Jean-Pierre Renard, Expert Instructor at the Ecole des Vins de Bourgogne, explains the topographical and geological characteristics of t ...
At the heart of the terroirs of Mâcon-Péronne
Sequence from the video « At the heart of the Mâcon terroir » which offer a stroll at the heart of the Mâcon terroir. It offers a focus on Mâcon-Péronne, one of the 27 geographical denominations of the Mâcon appellation. Travel through the terroirs of the Mâcon appellation by watching the full video : https://www.youtube.com/watch?v=GF20y1aBZh8 Both are availablein French and English. Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitter.com/BourgogneWine ...
The Chablis vineyard and the transition to sustainable practices
On December 10, 2020, four Hong Kong personalities discussed Chablis wines on a live webinar: Yang LU, Master Sommelier and Official Bourgogne Wines Ambassador, Debra MEIBURG, Master of Wine, Ivy NG, Official Bourgogne Wines Ambassador and Rebecca LEUNG, wine expert. In this 5-minute clip, the speakers discuss organic wines and the movement towards more environmentally friendly practices. #Chablis #PureChablis ...
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.
