Winery Prestige des SacresLa Cuvée Boisée Brut Champagne
Sparkling wine
This wine is a blend of 3 varietals which are the Chardonnay, the Pinot blanc and the Pinot noir.
This wine generally goes well with pork, rich fish (salmon, tuna etc) or shellfish.
Food and wine pairings with La Cuvée Boisée Brut Champagne
Pairings that work perfectly with La Cuvée Boisée Brut Champagne
Original food and wine pairings with La Cuvée Boisée Brut Champagne
The La Cuvée Boisée Brut Champagne of Winery Prestige des Sacres matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of andouillette and baked potato gratin, tuna and mayonnaise onigiri or pasta with shrimp.
Details and technical informations about Winery Prestige des Sacres's La Cuvée Boisée Brut Champagne.
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 Prestige des Sacres
The Winery Prestige des Sacres is one of of the world's greatest estates. It offers 16 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: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
