Winery Saint RéolMillésime Brut Champagne Grand Cru 'Ambonnay'
Sparkling wine
In the mouth this sparkling wine is a powerful with a nice vivacity and a fine and pleasant bubble.
This wine generally goes well with pork, rich fish (salmon, tuna etc) or shellfish.
The Millésime Brut Champagne Grand Cru 'Ambonnay' of the Winery Saint Réol is in the top 50 of wines of Champagne Grand Cru 'Ambonnay'.
Taste structure of the Millésime Brut Champagne Grand Cru 'Ambonnay' from the Winery Saint Réol
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Millésime Brut Champagne Grand Cru 'Ambonnay' of Winery Saint Réol in the region of Champagne is a powerful with a nice vivacity and a fine and pleasant bubble.
Food and wine pairings with Millésime Brut Champagne Grand Cru 'Ambonnay'
Pairings that work perfectly with Millésime Brut Champagne Grand Cru 'Ambonnay'
Original food and wine pairings with Millésime Brut Champagne Grand Cru 'Ambonnay'
The Millésime Brut Champagne Grand Cru 'Ambonnay' of Winery Saint Réol matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of stuffed round zucchini, red mullet, mackerel, tuna, salmon sushi or pasta with vongoles (flat clams).
Details and technical informations about Winery Saint Réol's Millésime Brut Champagne Grand Cru 'Ambonnay'.
Discover the grape variety: Cornalin du Valais
Very old vine cultivated in the Swiss Valais, resulting from a natural crossing between the petit rouge(*) and the mayolet. It is the father of red humagne, also called cornalin d'Aoste, the grandfather of durize or petit rouge du Valais or rouge de Fully and a relative of goron. - Synonymy: old red of Valais, red of the country in Switzerland, landroter (for all the synonyms of the grape varieties, click here!). - Description: medium-sized bunches, cylindrical, winged, compact, strong medium-sized peduncles with little lignification; medium-sized berries, spherical or short elliptical, skin of a beautiful bluish black colour with a lot of bloom. The foliage turns completely red in the fall. - Production potential: early budding in the year. Capricious and difficult variety. Particularly likes the limestone soils of well exposed hillsides that warm up quickly enough, lean and well drained. Semi-erect bearing, vigorous with irregular production. Resists well to winter frosts. Susceptible to the main diseases, especially to oidium and grey rot. Also susceptible to magnesium deficiency and stalk dehydration. Maturity: 3rd early season
Last vintages of this wine
The best vintages of Millésime Brut Champagne Grand Cru 'Ambonnay' from Winery Saint Réol are 2008
Informations about the Winery Saint Réol
The Winery Saint Réol is one of of the world's greatest estates. It offers 12 wines for sale in the of Champagne Grand Cru 'Ambonnay' to come and discover on site or to buy online.
The wine region of Champagne Grand Cru 'Ambonnay'
The wine region of Champagne Grand Cru 'Ambonnay' is located in the region of Champagne Grand Cru of Champagne of France. Wineries and vineyards like the Domaine Jacques Selosse or the Domaine Egly-Ouriet produce mainly wines sparkling and sweet. The most planted grape varieties in the region of Champagne Grand Cru 'Ambonnay' are Pinot noir, Chardonnay and Pinot blanc, they are then used in wines in blends or as a single variety. On the nose of Champagne Grand Cru 'Ambonnay' often reveals types of flavors of cream, chalk or mango and sometimes also flavors of passion fruit, melon or anise.
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: Short
Said of a wine that leaves little trace in the mouth after tasting (also called "short in the mouth").
