Winery Yves SaintotChampagne A Avenay-Val-D'Or Brut Premier Cru
Other wine
This wine generally goes well with pork, rich fish (salmon, tuna etc) or shellfish.
Food and wine pairings with Champagne A Avenay-Val-D'Or Brut Premier Cru
Pairings that work perfectly with Champagne A Avenay-Val-D'Or Brut Premier Cru
Original food and wine pairings with Champagne A Avenay-Val-D'Or Brut Premier Cru
The Champagne A Avenay-Val-D'Or Brut Premier Cru of Winery Yves Saintot matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of moist parmesan steak, cod brandade without potatoes or fish paella.
Details and technical informations about Winery Yves Saintot's Champagne A Avenay-Val-D'Or Brut Premier Cru.
Discover the grape variety: Nielluccio
The black Nielluccio is a grape variety originating from Italy. It produces a variety of grape specially used for the elaboration of wine. It is rare to find this grape to eat on our tables. The black Nielluccio can be found in several vineyards: Provence & Corsica, South-West, Cognac, Bordeaux, Languedoc & Roussillon, Rhone Valley, Loire Valley, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Champagne A Avenay-Val-D'Or Brut Premier Cru from Winery Yves Saintot are 0
Informations about the Winery Yves Saintot
The Winery Yves Saintot is one of of the world's greatest estates. It offers 4 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: Extraction
All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.
