Winery Philippe le NobleBrut
Sparkling wine
This wine is a blend of 2 varietals which are the Chardonnay and the Colombard.
This wine generally goes well with pork, vegetarian or poultry.
The Brut of the Winery Philippe le Noble is in the top 60 of wines of Wallonie.
Food and wine pairings with Brut
Pairings that work perfectly with Brut
Original food and wine pairings with Brut
The Brut of Winery Philippe le Noble matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of soft and inexpensive pasta gratin, tuna sandwich or zucchini and goat cheese quiche.
Details and technical informations about Winery Philippe le Noble's 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 Philippe le Noble
The Winery Philippe le Noble is one of of the world's greatest estates. It offers 3 wines for sale in the of Wallonie to come and discover on site or to buy online.
The wine region of Wallonie
In 2004, the local wines of the Gardens of Wallonia joined the circle of products labeled with a Protected Geographical Indication.
The word of the wine: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
