Winery New Hall VineyardsClassical Brut
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 appetizers and snacks, lean fish or shellfish.
Taste structure of the Classical Brut from the Winery New Hall Vineyards
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Classical Brut of Winery New Hall Vineyards in the region of England is a powerful with a nice vivacity and a fine and pleasant bubble.
Food and wine pairings with Classical Brut
Pairings that work perfectly with Classical Brut
Original food and wine pairings with Classical Brut
The Classical Brut of Winery New Hall Vineyards matches generally quite well with dishes of shellfish, appetizers and snacks or lean fish such as recipes of scallops with saffron, aperitif puff pastries with vire andouille sausage or fish casserole with small vegetables, chives and paprika.
Details and technical informations about Winery New Hall Vineyards's Classical Brut.
Discover the grape variety: Mara
Intraspecific cross between gamay noir and reichensteiner obtained in 1970 by André Jacquinet at the Agroscope Changins-Wädenswil research station (Switzerland). From these same parents he also obtained the gamaret and the garanoir. It should not be confused with the Romanian direct producer hybrid, also black, resulting from an interspecific cross between 12 303 Seyve-Villard and ozana. Mara is mainly cultivated in Switzerland and is virtually unknown in France.
Last vintages of this wine
The best vintages of Classical Brut from Winery New Hall Vineyards are 0
Informations about the Winery New Hall Vineyards
The Winery New Hall Vineyards is one of of the world's great estates. It offers 34 wines for sale in the of England to come and discover on site or to buy online.
The wine region of England
England, although more famous for gin and beer, has been producing wine since Roman Imperial times (100 – 400 AD). Historically the country has not been known for the quality of its winemaking, inhibited by its northerly latitude and resulting cool Climate. However the last decade or so has seen considerable progress and expansion, and increases in planting of noble Grape varieties. Significant chaptilzation to off-set the high Acidity of under-ripe grapes was once common practice but since the 1970s and particularly since the turn of the millennium natural sugar levels have increased in the Vineyard and wines have increased in quality and reputation.
The word of the wine: Effervescent
Any wine loaded with CO2 (carbon dioxide), which is revealed in the form of bubbles, reinforcing the freshness effect in the mouth. This gas production is the result of what is called the second fermentation in the bottle. It occurs in champagnes and sparkling wines such as crémants.
