Winery Veuve d'ArgentMethode Traditionelle Cuvee Tradition Brut
Sparkling wine
This wine is a blend of 3 varietals which are the Airen, the Chardonnay and the Colombard.
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Methode Traditionelle Cuvee Tradition Brut
Pairings that work perfectly with Methode Traditionelle Cuvee Tradition Brut
Original food and wine pairings with Methode Traditionelle Cuvee Tradition Brut
The Methode Traditionelle Cuvee Tradition Brut of Winery Veuve d'Argent matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of green lentils strasbourg style, tuna and goat cheese pie or quiche with bacon and gruyère cheese.
Details and technical informations about Winery Veuve d'Argent's Methode Traditionelle Cuvee Tradition Brut.
Discover the grape variety: Airen
This is a very old variety that is still very present in Spain, and can also be found in Portugal, but is practically unknown in France. It is registered in the Official Catalogue of wine grape varieties list A.
Last vintages of this wine
The best vintages of Methode Traditionelle Cuvee Tradition Brut from Winery Veuve d'Argent are 1980
Informations about the Winery Veuve d'Argent
The Winery Veuve d'Argent is one of of the world's greatest estates. It offers 9 wines for sale in the of Vin de France to come and discover on site or to buy online.
The wine region of Vin de France
Vin de France is the most basic level of quality for wines from France. These are generally uncomplicated everyday drinks - most often blends, but perhaps also Varietal wines based on a well-known Grape variety such as Cabernet Sauvignon, Merlot, Chardonnay or Sauvignon Blanc. Wines from France are those that do not meet the criteria stipulated by the Protected Designation of Origin (PDO) or Protected Geographical Indication (PGI) laws (see information on French wine labels). This may be because the vineyards are outside the delimited production areas or because the grape varieties or winemaking techniques used do not conform to the rules of the local appellations.
The word of the wine: Texture
In tasting, the equivalent of touch. It is the set of tactile sensations perceived by the mucous membranes of the mouth: silky, velvety, sticky, fatty, astringent, pasty, etc.
