Winery Marc ChauvetRilly La Montagne Brut Champagne
Sparkling wine
This wine generally goes well with pork, rich fish (salmon, tuna etc) or shellfish.
Food and wine pairings with Rilly La Montagne Brut Champagne
Pairings that work perfectly with Rilly La Montagne Brut Champagne
Original food and wine pairings with Rilly La Montagne Brut Champagne
The Rilly La Montagne Brut Champagne of Winery Marc Chauvet matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of stuffed potatoes, smoked salmon burger - chive cream or lobster tail armorican style.
Details and technical informations about Winery Marc Chauvet's Rilly La Montagne Brut Champagne.
Discover the grape variety: Perdéa
Perdea blanc is a grape variety that originated in France (Languedoc). 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 large bunches and small to medium sized grapes. Perdea blanc can be found in several vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhone valley, Languedoc & Roussillon, Loire valley, Savoie & Bugey, Beaujolais, Armagnac.
Informations about the Winery Marc Chauvet
The Winery Marc Chauvet 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
World benchmark sparkling wines: fine bubbles, citrusy tension, notes of brioche, toasted almond, white flowers and white-fleshed fruits after ageing on lees. Three grapes blended or solo: fleshy Pinot Noir (38%), fruity Meunier (33%), chiselled Chardonnay (28%). From straight Blanc de Blancs to vinous Blanc de Noirs, from non-vintage Brut to age-worthy Millésimé. AOC since 1927, 34,300 ha on chalk, 17 Grands Crus and 44 Premiers Crus.
The word of the wine: Filling
Gentle transfer from one barrel to another to oxygenate the wine, eliminate some of the lees and reduce the carbon dioxide (fizz) that was released during the fermentations.
