Winery Remy GalichetBrut Rosè de Saignèe Champagne
Sparkling wine
This wine is a blend of 2 varietals which are the Chardonnay and the Pinot noir.
This wine generally goes well with pork, rich fish (salmon, tuna etc) or shellfish.
Food and wine pairings with Brut Rosè de Saignèe Champagne
Pairings that work perfectly with Brut Rosè de Saignèe Champagne
Original food and wine pairings with Brut Rosè de Saignèe Champagne
The Brut Rosè de Saignèe Champagne of Winery Remy Galichet matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of sauté of veal with olives (corsica), salmon and goat cheese quiche or fish pot.
Details and technical informations about Winery Remy Galichet's Brut Rosè de Saignèe 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 Remy Galichet
The Winery Remy Galichet is one of of the world's greatest estates. It offers 8 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: Oxidation
Alteration of the wine caused by prolonged contact with oxygen and resulting in a coppery colour with brown reflections and the appearance of typical aromas reminiscent of rancid nuts.
