Winery R. Stuart & CoBubbly Brut
Sparkling wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Bubbly Brut
Pairings that work perfectly with Bubbly Brut
Original food and wine pairings with Bubbly Brut
The Bubbly Brut of Winery R. Stuart & Co matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of white cabbage with bacon, cream and tuna quiche or quiche lorraine.
Details and technical informations about Winery R. Stuart & Co's Bubbly 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.
Last vintages of this wine
The best vintages of Bubbly Brut from Winery R. Stuart & Co are 0
Informations about the Winery R. Stuart & Co
The Winery R. Stuart & Co is one of of the world's greatest estates. It offers 26 wines for sale in the of Oregon to come and discover on site or to buy online.
The wine region of Oregon
Oregon, located in the Pacific Northwest of the United States, is one of the youngest and most promising wine regions in the world. The state put itself on the international wine map in the late 1960s and has been building its position ever since. Production volumes have remained relatively quiet. The 2017 Oregon Vineyards and Wineries report recorded just under 34,000 acres (13,750 hectares) of planted vineyards.
The word of the wine: Extraction
All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.
