Winery Delphine & Sebastien BoisseauLa Vigne Mouton Crémant de Bourgogne Nature
Sparkling wine
This wine generally goes well with poultry, appetizers and snacks or lean fish.
Food and wine pairings with La Vigne Mouton Crémant de Bourgogne Nature
Pairings that work perfectly with La Vigne Mouton Crémant de Bourgogne Nature
Original food and wine pairings with La Vigne Mouton Crémant de Bourgogne Nature
The La Vigne Mouton Crémant de Bourgogne Nature of Winery Delphine & Sebastien Boisseau matches generally quite well with dishes of shellfish, poultry or appetizers and snacks such as recipes of scallops with cream, roast chicken and potatoes or chorizo rillettes.
Details and technical informations about Winery Delphine & Sebastien Boisseau's La Vigne Mouton Crémant de Bourgogne Nature.
Discover the grape variety: Pinot noir
Elegant reds, light in colour with silky tannins, showing strawberry, cherry and raspberry aromas, evolving to forest floor, mushroom and spice with age. Fresh acidity, delicate finish. Star of the Côte d'Or (Romanée-Conti, Chambertin, Volnay), pillar of Champagne (Blanc de Noirs) and signature of Oregon, Central Otago and Sonoma Coast. An early-ripening Burgundian variety, one of the world's greatest.
Informations about the Winery Delphine & Sebastien Boisseau
The Winery Delphine & Sebastien Boisseau is one of of the world's great estates. It offers 15 wines for sale in the of Crémant de Bourgogne to come and discover on site or to buy online.
The wine region of Crémant de Bourgogne
Traditional-method sparkling, a direct alternative to Champagne. Fine, persistent bubbles, fresh nose of green apple, lemon, white flowers, brioche and almond, taut and elegant palate (9 months minimum on lees, often 12-24). Based on Chardonnay (freshness and finesse) and Pinot Noir (roundness and red fruits), sometimes Aligoté, Gamay and Melon. Blanc de Blancs, Blanc de Noirs and fleshy rosé versions (strawberry, raspberry).
The wine region of Burgundy
Absolute reference for great terroir wines: opulent, mineral Chardonnay in whites (chiselled Chablis, buttery Meursault, majestic Montrachet), fine and silky Pinot Noir in reds (full-bodied Gevrey, structured Pommard, delicate Volnay). Exceptional age-worthy wines with complex notes - red fruits, undergrowth, butter, hazelnut. Some lively Aligoté and light Gamay (Mâconnais). 29,500 ha, 84 tiered AOCs (Régionale, Village, 1er Cru, Grand Cru), 1,247 UNESCO Climats.
The word of the wine: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
