Winery Marcel VézienNuit de Rubis Rosé de Macération Champagne
Sparkling wine
This wine generally goes well with pork, rich fish (salmon, tuna etc) or shellfish.
Food and wine pairings with Nuit de Rubis Rosé de Macération Champagne
Pairings that work perfectly with Nuit de Rubis Rosé de Macération Champagne
Original food and wine pairings with Nuit de Rubis Rosé de Macération Champagne
The Nuit de Rubis Rosé de Macération Champagne of Winery Marcel Vézien matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of brazilian feijoada, sun burger or american style lobster tails, great chef style.
Details and technical informations about Winery Marcel Vézien's Nuit de Rubis Rosé de Macération Champagne.
Discover the grape variety: Pinot noir
Elegant reds, light in colour with silky tannins, showing strawberry, cherry and raspberry aromas, evolving to forest floor, mushroom and spice with age. Fresh acidity, delicate finish. Star of the Côte d'Or (Romanée-Conti, Chambertin, Volnay), pillar of Champagne (Blanc de Noirs) and signature of Oregon, Central Otago and Sonoma Coast. An early-ripening Burgundian variety, one of the world's greatest.
Last vintages of this wine
The best vintages of Nuit de Rubis Rosé de Macération Champagne from Winery Marcel Vézien are 0
Informations about the Winery Marcel Vézien
The Winery Marcel Vézien is one of of the world's greatest estates. It offers 21 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: Concentrator
A device that removes water from grape must by reverse osmosis or entropy system. Its proponents say that it is better to remove water than to add sugar to produce more alcohol. The improperly used concentrator can also exaggerate bad tastes or greenness of tannins.
