Winery Marinot VerdunCrémant de Bourgogne Rosé Brut
Sparkling wine
This wine is a blend of 2 varietals which are the Chardonnay and the Pinot noir.
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 poultry, appetizers and snacks or lean fish.
Taste structure of the Crémant de Bourgogne Rosé Brut from the Winery Marinot Verdun
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Crémant de Bourgogne Rosé Brut of Winery Marinot Verdun in the region of Burgundy is a powerful with a nice vivacity and a fine and pleasant bubble.
Food and wine pairings with Crémant de Bourgogne Rosé Brut
Pairings that work perfectly with Crémant de Bourgogne Rosé Brut
Original food and wine pairings with Crémant de Bourgogne Rosé Brut
The Crémant de Bourgogne Rosé Brut of Winery Marinot Verdun matches generally quite well with dishes of shellfish, poultry or appetizers and snacks such as recipes of express seafood spaghetti, genuine chicken tagine olive and lemon confit tagine with argan oil or radicchio and pancetta rolls.
Details and technical informations about Winery Marinot Verdun's Crémant de Bourgogne Rosé Brut.
Discover the grape variety: Chardonnay
Whites with many faces: mineral and taut at Chablis (lemon, green apple, flint), opulent and buttery at Meursault and Puligny-Montrachet (hazelnut, brioche, yellow fruits), tense and chalky in Champagne (Blanc de Blancs). Also vinified sparkling and widely exported (Sonoma, Margaret River, Casablanca). A Burgundian variety, a cross of Pinot Noir × Gouais Blanc, half-sibling of Aligoté.
Informations about the Winery Marinot Verdun
The Winery Marinot Verdun is one of of the world's great estates. It offers 67 wines for sale in the of Crémant de Bourgogne to come and discover on site or to buy online.
The wine region of Crémant de Bourgogne
Traditional-method sparkling, a direct alternative to Champagne. Fine, persistent bubbles, fresh nose of green apple, lemon, white flowers, brioche and almond, taut and elegant palate (9 months minimum on lees, often 12-24). Based on Chardonnay (freshness and finesse) and Pinot Noir (roundness and red fruits), sometimes Aligoté, Gamay and Melon. Blanc de Blancs, Blanc de Noirs and fleshy rosé versions (strawberry, raspberry).
The wine region of Burgundy
Absolute reference for great terroir wines: opulent, mineral Chardonnay in whites (chiselled Chablis, buttery Meursault, majestic Montrachet), fine and silky Pinot Noir in reds (full-bodied Gevrey, structured Pommard, delicate Volnay). Exceptional age-worthy wines with complex notes - red fruits, undergrowth, butter, hazelnut. Some lively Aligoté and light Gamay (Mâconnais). 29,500 ha, 84 tiered AOCs (Régionale, Village, 1er Cru, Grand Cru), 1,247 UNESCO Climats.
The word of the wine: Food and wine pairing
It is the set of techniques that allow for the pleasant combination of food and wine. Food and wine pairing is based on a few basic principles, such as similarity, complementarity or contrast, and involves all the elements that make up the wine and the food (flavours, textures, aromas, etc.).
