Winery Paul RobinGrande Réserve Blanc de Blancs Brut
Sparkling wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Grande Réserve Blanc de Blancs Brut
Pairings that work perfectly with Grande Réserve Blanc de Blancs Brut
Original food and wine pairings with Grande Réserve Blanc de Blancs Brut
The Grande Réserve Blanc de Blancs Brut of Winery Paul Robin matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of chinchards with white wine and grapes, mackerel with quick mustard or zucchini and goat cheese quiche.
Details and technical informations about Winery Paul Robin's Grande Réserve Blanc de Blancs Brut.
Discover the grape variety: Chardonnay
The white Chardonnay is a grape variety that originated in France (Burgundy). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. White Chardonnay can be found in many vineyards: South West, Burgundy, Jura, Languedoc & Roussillon, Cognac, Bordeaux, Beaujolais, Savoie & Bugey, Loire Valley, Champagne, Rhone Valley, Armagnac, Lorraine, Alsace, Provence & Corsica.
Informations about the Winery Paul Robin
The Winery Paul Robin is one of of the world's greatest estates. It offers 10 wines for sale in the of Burgundy to come and discover on site or to buy online.
The wine region of Burgundy
Bourgogne is the catch-all regional appellation title of the Burgundy wine region in eastern France ("Bourgogne" is the French name for Burgundy). Burgundy has a Complex and comprehensive appellation system; counting Premier Cru and Grand Cru titles, the region has over 700 appellation titles for its wines. Thus, Burgundy wines often come from one Vineyard (or several separate vineyards) without an appellation title specific to the region, Village or even vineyard. A standard Burgundy wine may be made from grapes grown in one or more of Burgundy's 300 communes.
The word of the wine: Vatting
After five to eight days of alcoholic fermentation, it is possible to prolong the maceration in order to extract the maximum amount of matter from the marc. The wines obtained in this way are rich and full-bodied, and in principle are intended for laying down.
