Winery Labouré-RoiGrande Réserve Chardonnay Sparkling
Sparkling wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Grande Réserve Chardonnay Sparkling
Pairings that work perfectly with Grande Réserve Chardonnay Sparkling
Original food and wine pairings with Grande Réserve Chardonnay Sparkling
The Grande Réserve Chardonnay Sparkling of Winery Labouré-Roi matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of reblochon tartiflette, lasagne with salmon, goat cheese and spinach or mushroom, bacon and gruyere quiche.
Details and technical informations about Winery Labouré-Roi's Grande Réserve Chardonnay Sparkling.
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.
Informations about the Winery Labouré-Roi
The Winery Labouré-Roi is one of wineries to follow in Bourgogne.. It offers 275 wines for sale in the of Burgundy to come and discover on site or to buy online.
The wine region of Burgundy
Bourgogne is the catch-all regional appellation title of the Burgundy wine region in eastern France ("Bourgogne" is the French name for Burgundy). Burgundy has a Complex and comprehensive appellation system; counting Premier Cru and Grand Cru titles, the region has over 700 appellation titles for its wines. Thus, Burgundy wines often come from one Vineyard (or several separate vineyards) without an appellation title specific to the region, Village or even vineyard. A standard Burgundy wine may be made from grapes grown in one or more of Burgundy's 300 communes.
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.
