Winery Pierre LegrasCuvée Spéciale Blanc de Blancs Extra Dry Champagne Grand Cru
Sparkling wine
This wine generally goes well with pork, rich fish (salmon, tuna etc) or shellfish.
Food and wine pairings with Cuvée Spéciale Blanc de Blancs Extra Dry Champagne Grand Cru
Pairings that work perfectly with Cuvée Spéciale Blanc de Blancs Extra Dry Champagne Grand Cru
Original food and wine pairings with Cuvée Spéciale Blanc de Blancs Extra Dry Champagne Grand Cru
The Cuvée Spéciale Blanc de Blancs Extra Dry Champagne Grand Cru of Winery Pierre Legras matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of gloom and doom, pasta with tuna or californian sushi (reverse maki).
Details and technical informations about Winery Pierre Legras's Cuvée Spéciale Blanc de Blancs Extra Dry Champagne Grand Cru.
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.
Informations about the Winery Pierre Legras
The Winery Pierre Legras is one of of the world's great estates. It offers 18 wines for sale in the of Champagne Grand Cru to come and discover on site or to buy online.
The wine region of Champagne Grand Cru
Elite of Champagne: 17 villages rated 100% on the cru scale (1919), only 5% of the 319 communes. Exceptional bubbles with signature notes of brioche, toasted hazelnut, honey, candied citrus, russet apple and chalky minerality, a chiselled finish. Cote des Blancs (Avize, Cramant, Mesnil) sublimates taut, saline Chardonnay. Montagne de Reims (Ambonnay, Bouzy, Verzenay) magnifies fleshy, deep Pinot Noir.
The wine region of Champagne
World benchmark sparkling wines: fine bubbles, citrusy tension, notes of brioche, toasted almond, white flowers and white-fleshed fruits after ageing on lees. Three grapes blended or solo: fleshy Pinot Noir (38%), fruity Meunier (33%), chiselled Chardonnay (28%). From straight Blanc de Blancs to vinous Blanc de Noirs, from non-vintage Brut to age-worthy Millésimé. AOC since 1927, 34,300 ha on chalk, 17 Grands Crus and 44 Premiers Crus.
The word of the wine: Oenologist
Specialist in wine-making techniques. It is a profession and not a passion: one can be an oenophile without being an oenologist (and the opposite too!). Formerly attached to the Faculty of Pharmacy, oenology studies have become independent and have their own university course. Learning to make wine requires a good chemical background but also, increasingly, a good knowledge of the plant. Some oenologists work in laboratories (analysis). Others, the consulting oenologists, work directly in the properties.
