Winery Louis DéhuBlanc de Blancs Champagne
Sparkling wine
This wine generally goes well with pork, rich fish (salmon, tuna etc) or shellfish.
Food and wine pairings with Blanc de Blancs Champagne
Pairings that work perfectly with Blanc de Blancs Champagne
Original food and wine pairings with Blanc de Blancs Champagne
The Blanc de Blancs Champagne of Winery Louis Déhu matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of whiskey paupiettes, tuna and mayonnaise onigiri or shrimp curry and coconut (thailand).
Details and technical informations about Winery Louis Déhu's Blanc de Blancs Champagne.
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 Blanc de Blancs Champagne from Winery Louis Déhu are 0
Informations about the Winery Louis Déhu
The Winery Louis Déhu is one of of the world's greatest estates. It offers 10 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: Oxidation
Alteration of the wine caused by prolonged contact with oxygen and resulting in a coppery colour with brown reflections and the appearance of typical aromas reminiscent of rancid nuts.
