Winery Pierre Mignon100 Ans de la Brigade Criminelle Champagne
Sparkling wine
This wine generally goes well with pork, rich fish (salmon, tuna etc) or shellfish.
Food and wine pairings with 100 Ans de la Brigade Criminelle Champagne
Pairings that work perfectly with 100 Ans de la Brigade Criminelle Champagne
Original food and wine pairings with 100 Ans de la Brigade Criminelle Champagne
The 100 Ans de la Brigade Criminelle Champagne of Winery Pierre Mignon matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of chinchards with white wine and grapes, quiche with leeks and fresh salmon from flo or yellow risotto with mussels.
Details and technical informations about Winery Pierre Mignon's 100 Ans de la Brigade Criminelle Champagne.
Discover the grape variety: Bertille Seyve 872
Interspecific crossing made by Bertille Seyve (1864-1944) between 85 Seibel and 2 Gaillard. This direct producing hybrid was mainly multiplied in the center of France where we found it and photographed it, but also in the departments of the Rhone valley, the Loiret valley, Isère, Vienne and Nièvre.
Informations about the Winery Pierre Mignon
The Winery Pierre Mignon is one of of the world's great estates. It offers 56 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: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
