Winery Ployez-JacquemartRatafia Laurence et Marie Liesse
Sweet wine
This wine is a blend of 2 varietals which are the Chardonnay and the Pinot noir.
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Ratafia Laurence et Marie Liesse
Pairings that work perfectly with Ratafia Laurence et Marie Liesse
Original food and wine pairings with Ratafia Laurence et Marie Liesse
The Ratafia Laurence et Marie Liesse of Winery Ployez-Jacquemart matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of filet mignon of veal with cider, stuffed pumpkin or duck pot au feu.
Details and technical informations about Winery Ployez-Jacquemart's Ratafia Laurence et Marie Liesse.
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 Ployez-Jacquemart
The Winery Ployez-Jacquemart is one of of the world's great estates. It offers 18 wines for sale in the of Champagne to come and discover on site or to buy online.
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: Film maceration
A technique that consists of leaving the grapes to macerate in the open air at a low temperature before fermentation, thus enhancing the aromatic expression of the wine.
