Winery MarguetMarguet-Bonnerave Brut Réserve Champagne Grand Cru 'Ambonnay'
Sparkling wine
In the mouth this sparkling wine is a powerful with a nice vivacity and a fine and pleasant bubble.
This wine generally goes well with pork, rich fish (salmon, tuna etc) or shellfish.
Taste structure of the Marguet-Bonnerave Brut Réserve Champagne Grand Cru 'Ambonnay' from the Winery Marguet
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Marguet-Bonnerave Brut Réserve Champagne Grand Cru 'Ambonnay' of Winery Marguet in the region of Champagne is a powerful with a nice vivacity and a fine and pleasant bubble.
Food and wine pairings with Marguet-Bonnerave Brut Réserve Champagne Grand Cru 'Ambonnay'
Pairings that work perfectly with Marguet-Bonnerave Brut Réserve Champagne Grand Cru 'Ambonnay'
Original food and wine pairings with Marguet-Bonnerave Brut Réserve Champagne Grand Cru 'Ambonnay'
The Marguet-Bonnerave Brut Réserve Champagne Grand Cru 'Ambonnay' of Winery Marguet matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of fricadella, mackerel fillets (quick bake) or fideuà (paella with pasta and fish).
Details and technical informations about Winery Marguet's Marguet-Bonnerave Brut Réserve Champagne Grand Cru 'Ambonnay'.
Discover the grape variety: Pinot noir
Pinot noir is an important red grape variety in Burgundy and Champagne, and its reputation is well known! Great wines such as the Domaine de la Romanée Conti elaborate their wines from this famous grape variety, and make it a great variety. When properly vinified, pinot noit produces red wines of great finesse, with a wide range of aromas depending on its advancement (fruit, undergrowth, leather). it is also the only red grape variety authorized in Alsace. Pinot Noir is not easily cultivated beyond our borders, although it has enjoyed some success in Oregon, the United States, Australia and New Zealand.
Last vintages of this wine
The best vintages of Marguet-Bonnerave Brut Réserve Champagne Grand Cru 'Ambonnay' from Winery Marguet are 2008
Informations about the Winery Marguet
The Winery Marguet is one of of the world's great estates. It offers 38 wines for sale in the of Champagne Grand Cru 'Ambonnay' to come and discover on site or to buy online.
The wine region of Champagne Grand Cru 'Ambonnay'
The wine region of Champagne Grand Cru 'Ambonnay' is located in the region of Champagne Grand Cru of Champagne of France. Wineries and vineyards like the Domaine Jacques Selosse or the Domaine Egly-Ouriet produce mainly wines sparkling and sweet. The most planted grape varieties in the region of Champagne Grand Cru 'Ambonnay' are Pinot noir, Chardonnay and Pinot blanc, they are then used in wines in blends or as a single variety. On the nose of Champagne Grand Cru 'Ambonnay' often reveals types of flavors of cream, chalk or mango and sometimes also flavors of passion fruit, melon or anise.
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.
News related to this wine
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Sequence from the video « At the heart of the Mâcon terroir » which offer a stroll at the heart of the Mâcon terroir. It offers a focus on Mâcon-Igé, one of the 27 geographical denominations of the Mâcon appellation. Travel through the terroirs of the Mâcon appellation by watching the full video : https://www.youtube.com/watch?v=GF20y1aBZh8 Both are availablein French and English. Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitter.com/BourgogneWines/ ...
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The word of the wine: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
