Winery Vincent CharlotClos des Futies Extra Brut Champagne
Sparkling wine
This wine is a blend of 2 varietals which are the Chardonnay and the Pinot noir.
This wine generally goes well with pork, rich fish (salmon, tuna etc) or shellfish.
Food and wine pairings with Clos des Futies Extra Brut Champagne
Pairings that work perfectly with Clos des Futies Extra Brut Champagne
Original food and wine pairings with Clos des Futies Extra Brut Champagne
The Clos des Futies Extra Brut Champagne of Winery Vincent Charlot matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of braised (green) cabbage, gratin dauphinois with smoked salmon or mussels with cream supers.
Details and technical informations about Winery Vincent Charlot's Clos des Futies Extra Brut 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.
Last vintages of this wine
The best vintages of Clos des Futies Extra Brut Champagne from Winery Vincent Charlot are 2011, 0
Informations about the Winery Vincent Charlot
The Winery Vincent Charlot is one of of the world's greatest estates. It offers 16 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: Hat
Solid part (marc), composed of pips and skins (sometimes of the stalk), which forms at the top of the tank during fermentation. The pigeage consists in breaking this cap to put back in suspension these elements and to favour the exchanges between the juice and the skins.
