Winery Petit-TrioletCuvée 61 vieilles vignes Brut Champagne
Sparkling wine
This wine generally goes well with pork, rich fish (salmon, tuna etc) or shellfish.
Food and wine pairings with Cuvée 61 vieilles vignes Brut Champagne
Pairings that work perfectly with Cuvée 61 vieilles vignes Brut Champagne
Original food and wine pairings with Cuvée 61 vieilles vignes Brut Champagne
The Cuvée 61 vieilles vignes Brut Champagne of Winery Petit-Triolet matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of bare-assed cockerel (ardennes), baked salmon mediterranean style or yellow risotto with mussels.
Details and technical informations about Winery Petit-Triolet's Cuvée 61 vieilles vignes Brut Champagne.
Discover the grape variety: Cornichon blanc
A very old variety that has been multiplied in many Mediterranean wine-producing countries, due to the fact that its grapes ripen quite late. It is only in Italy and Greece that it still occupies a significant area. In France, it is only found among amateur gardeners and/or collectors. By its foliage in particular, the white gherkin is different from the purple gherkin this last one is given as very little sensitive to the grey rot.
Informations about the Winery Petit-Triolet
The Winery Petit-Triolet is one of of the world's greatest estates. It offers 7 wines for sale in the of Champagne to come and discover on site or to buy online.
The wine region of Champagne
Champagne is the name of the world's most famous Sparkling wine, the appellation under which it is sold and the French wine region from which it comes. Although it has been used to refer to sparkling wines around the world - a point of controversy and legal wrangling in recent decades - Champagne is a legally controlled and restricted name. See the labels of Champagne wines. The fame and success of Champagne is, of course, the product of many Complex factors.
The word of the wine: Oxidative (breeding)
A method of ageing which aims to give the wine certain aromas of evolution (dried fruit, bitter orange, coffee, rancio, etc.) by exposing it to the air; it is then matured either in barrels, demi-muids or unoaked casks, sometimes stored in the open air, or in barrels exposed to the sun and to temperature variations. This type of maturation characterizes certain natural sweet wines, ports and other liqueur wines.
