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 magic marinade (for shrimps, scallops, fish...), zakouski: russian appetizer or saffron monkfish.
Details and technical informations about Winery New Hall Vineyards's Classical Brut.
Discover the grape variety: Reine des vignes
Obtained in Hungary in 1916 by Jean (Janos) Mathiasz by crossing the Beirut date tree with the Csaba pearl. This variety is nowadays very little multiplied, but it is registered in the Official Catalogue of table grape varieties list A1.
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: Dish
Wine lacking tone and relief in the mouth.
