Winery Club des SommeliersBlanc de Blancs Demi-Sec
Sparkling wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Blanc de Blancs Demi-Sec
Pairings that work perfectly with Blanc de Blancs Demi-Sec
Original food and wine pairings with Blanc de Blancs Demi-Sec
The Blanc de Blancs Demi-Sec of Winery Club des Sommeliers matches generally quite well with dishes of appetizers and snacks or aperitif such as recipes of emulsion of foie gras with pata negra or bacon-gruyere-tomato cake.
Details and technical informations about Winery Club des Sommeliers's Blanc de Blancs Demi-Sec.
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 Club des Sommeliers
The Winery Club des Sommeliers is one of wineries to follow in Vénétie.. It offers 363 wines for sale in the of Veneto to come and discover on site or to buy online.
The wine region of Veneto
Veneto is an important and growing wine region in northeastern Italy. Veneto is administratively Part of the Triveneto area, aLong with its smaller neighbors, Trentino-Alto Adige and Friuli-Venezia Giulia. In terms of geography, culture and wine styles, it represents a transition from the Alpine and Germanic-Slavic end of Italy to the warmer, drier, more Roman lands to the South. Veneto is slightly smaller than the other major Italian wine regions - Piedmont, Tuscany, Lombardy, Puglia and Sicily - but it produces more wine than any of them.
The word of the wine: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
