Winery Vadin PlateauAurélie Champagne
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.
Taste structure of the Aurélie Champagne from the Winery Vadin Plateau
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Aurélie Champagne of Winery Vadin Plateau in the region of Champagne is a powerful with a nice vivacity and a fine and pleasant bubble.
Food and wine pairings with Aurélie Champagne
Pairings that work perfectly with Aurélie Champagne
Original food and wine pairings with Aurélie Champagne
The Aurélie Champagne of Winery Vadin Plateau matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of fricadella, tahitian style raw fish or brasucade of mussels from languedoc.
Details and technical informations about Winery Vadin Plateau's Aurélie 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 Vadin Plateau
The Winery Vadin Plateau is one of of the world's great estates. It offers 14 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: Sulphur
An antiseptic and antioxidant substance known since antiquity, probably already used by the Romans. But it was only in modern times that its use was rediscovered. It will allow a better conservation of the wine and thus favour its export. Sulphur also gave the 18th century winegrower the possibility of extending the maceration period without fearing that the wine would turn sour and thus go from dark rosé wines to the red wines of today. Excessive sulphur, on the other hand, kills happiness, paralysing the aromas and causing headaches.
