Winery Vadin PlateauCumiéres Blanc
White wine
This wine generally goes well with pork, vegetarian or poultry.
Wine flavors and olphactive analysis
On the nose the Cumiéres Blanc of Winery Vadin Plateau in the region of Champagne often reveals types of flavors of microbio, citrus fruit.
Food and wine pairings with Cumiéres Blanc
Pairings that work perfectly with Cumiéres Blanc
Original food and wine pairings with Cumiéres Blanc
The Cumiéres Blanc of Winery Vadin Plateau matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of eggs in meurette, spaghetti neapolitan style or tuna, pepper and tomato quiche.
Details and technical informations about Winery Vadin Plateau's Cumiéres Blanc.
Discover the grape variety: Chardonnay
The white Chardonnay is a grape variety that originated in France (Burgundy). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. White Chardonnay can be found in many vineyards: South West, Burgundy, Jura, Languedoc & Roussillon, Cognac, Bordeaux, Beaujolais, Savoie & Bugey, Loire Valley, Champagne, Rhone Valley, Armagnac, Lorraine, Alsace, Provence & Corsica.
Informations about the Winery Vadin Plateau
The Winery Vadin Plateau is one of of the world's greatest 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
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: 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.
