Winery Peri BigognoTalento Pas Dosé MB Millesimato
Sparkling wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Talento Pas Dosé MB Millesimato
Pairings that work perfectly with Talento Pas Dosé MB Millesimato
Original food and wine pairings with Talento Pas Dosé MB Millesimato
The Talento Pas Dosé MB Millesimato of Winery Peri Bigogno matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of brussels sprouts with bacon in a casserole, salmon and zucchini gratin or light tuna-tomato quiche (without cream).
Details and technical informations about Winery Peri Bigogno's Talento Pas Dosé MB Millesimato.
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.
Last vintages of this wine
The best vintages of Talento Pas Dosé MB Millesimato from Winery Peri Bigogno are 0, 2015
Informations about the Winery Peri Bigogno
The Winery Peri Bigogno is one of of the world's greatest estates. It offers 16 wines for sale in the of Lombardia to come and discover on site or to buy online.
The wine region of Lombardia
Three poles. Franciacorta DOCG, Italy's answer to Champagne: elegant brioche traditional-method sparklers (Chardonnay, Pinot Noir, Pinot Blanc), fine bubble and mineral profile. Alpine Valtellina: Nebbiolo (alias Chiavennasca) with fine tannins and red fruits, powerful Sforzato passito. Oltrepò Pavese: fresh Pinot Noir and fruity-sparkling Bonarda.
The word of the wine: Wooded
A set of aromas brought about by ageing in barrels (usually oak). This can be pleasant when, in small doses, it brings a touch of spice, roast or vanilla to an already constructed ensemble. When the violent woodiness dominates the wine, it is quickly tiring. Easily identifiable aromatically, it is sought after (to the point of abuse) by the makers of coarse wines. New World manufacturers and, alas, some French winemakers use oak chips to impart the woody taste, which is tantamount to artificial flavoring.
