Winery Saint-ChamantCuvée Royale Blanc de Blancs Brut Champagne
Sparkling wine
This wine generally goes well with pork, rich fish (salmon, tuna etc) or shellfish.
Food and wine pairings with Cuvée Royale Blanc de Blancs Brut Champagne
Pairings that work perfectly with Cuvée Royale Blanc de Blancs Brut Champagne
Original food and wine pairings with Cuvée Royale Blanc de Blancs Brut Champagne
The Cuvée Royale Blanc de Blancs Brut Champagne of Winery Saint-Chamant matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of gloom and doom, steamed ginger fish (china) or paella de marisco (seafood paella).
Details and technical informations about Winery Saint-Chamant's Cuvée Royale Blanc de Blancs Brut 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.
Informations about the Winery Saint-Chamant
The Winery Saint-Chamant 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: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
