Winery Sparkling PointeBlanc de Blancs
Sparkling wine
This wine is composed of 100% of the grape variety Chardonnay.
This wine generally goes well with pork, vegetarian or poultry.
The Blanc de Blancs of the Winery Sparkling Pointe is in the top 20 of wines of North Fork of Long Island.
Wine flavors and olphactive analysis
On the nose the Blanc de Blancs of Winery Sparkling Pointe in the region of New York often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of vegetal, tree fruit or citrus fruit.
Food and wine pairings with Blanc de Blancs
Pairings that work perfectly with Blanc de Blancs
Original food and wine pairings with Blanc de Blancs
The Blanc de Blancs of Winery Sparkling Pointe matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of pork chops with mustard, leek and fresh salmon tart or mushroom, bacon and gruyere quiche.
Details and technical informations about Winery Sparkling Pointe's Blanc de Blancs.
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 Blanc de Blancs from Winery Sparkling Pointe are 2012, 2014, 2016, 2015 and 0.
Informations about the Winery Sparkling Pointe
The Winery Sparkling Pointe is one of of the world's greatest estates. It offers 13 wines for sale in the of North Fork of Long Island to come and discover on site or to buy online.
The wine region of North Fork of Long Island
Maritime New York AVA between Long Island Sound and the Atlantic: signature Merlot as king red - supple and fruity with notes of black cherry, plum, blackberry, leather and a fresh-herb touch, round tannins and an elegant finish (maritime Bordeaux climate). Cabernet Franc and Cabernet Sauvignon in structuring support. Fresh Chardonnay and Sauvignon Blanc in whites (citrus, apple, flowers). AVA (1986), ~2,000 ac, sandy-gravel soils from glacial moraines, ocean breezes preserving acidity.
The wine region of New York
America's 3rd wine state by volume, striking diversity. Finger Lakes the signature: cool-climate Riesling, dry to off-dry, mineral and lively with notes of lime, apple, evolving petrol and white flowers — a US benchmark. Warmer Long Island for peppery Cabernet Franc and supple Merlot. Hudson Valley (Seyval, Vidal).
The word of the wine: Disgorging (champagne)
This is the evacuation of the deposit formed by the yeasts during the second fermentation in the bottle, by opening the bottle. The missing volume is completed with the liqueur de dosage - a mixture of wine and cane sugar - before the final cork is placed. For some years now, some producers have been replacing this sugar with rectified concentrated musts (concentrated grape juice) which give excellent results. A too recent dosage (less than three months) harms the gustatory harmony of the champagne.
