Winery René SchloesserBrut Millésime 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 Millésime Champagne
Pairings that work perfectly with Brut Millésime Champagne
Original food and wine pairings with Brut Millésime Champagne
The Brut Millésime Champagne of Winery René Schloesser matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of truffade (auvergne - cantal - 15), chinchards with white wine and grapes or soupions à la provençale.
Details and technical informations about Winery René Schloesser's Brut Millésime Champagne.
Discover the grape variety: Chardonnay
Whites with many faces: mineral and taut at Chablis (lemon, green apple, flint), opulent and buttery at Meursault and Puligny-Montrachet (hazelnut, brioche, yellow fruits), tense and chalky in Champagne (Blanc de Blancs). Also vinified sparkling and widely exported (Sonoma, Margaret River, Casablanca). A Burgundian variety, a cross of Pinot Noir × Gouais Blanc, half-sibling of Aligoté.
Last vintages of this wine
The best vintages of Brut Millésime Champagne from Winery René Schloesser are 0
Informations about the Winery René Schloesser
The Winery René Schloesser is one of of the world's greatest estates. It offers 6 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: Rosé de saignée
A method of making rosé wine that consists of partially draining a vat of red wine after a few hours of maceration. The longer the maceration, the stronger the colour. This practice gives rich and expressive rosés.
