Attributes:
|
| Producer: |
Pierre Courtrat
|
| Region: |
France
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| Varietal: |
Brut
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| Bottle Size: |
750 ML
|
Food Matches:
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| Cheese:
|
Blue Cheese |
| Fish or Shellfish:
|
Bouillabaisse, Calamari, Caviar, Deep Fried Bass, Deep Fried Catfish, Shellfish (scallops, clams, crab, lobster, shrimp, etc...), Stews and Soups, Sushi |
| Fruits & Nuts:
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Fruit Salad |
| Herbs & Spices:
|
Saffron, Wasabi |
| Poultry & Eggs:
|
Soufflé |
| Red Meat:
|
Ham |
| Vegetables:
|
Bruschetta, Fruit Salad, Leafy Greens, Lentils, Nicoise Salad, Risotto, Vegetable, Roasted Mixed Vegetables, Spinach, Stir Fry, Zucchini |
France is the standard bearer for all the world’s wines, with regard to the types of grapes that are used to make wine and with the system of defining and regulating winemaking. Its Appellation d’Origine Controlee, or AOC system, is the legislative model for most other European countries. Most French wines are named after places. The system is hierarchical; generally the smaller and more specific the region for which a wine is named, the higher its rank. There are four possible ranks of French wine, and each is always stated on the label: Appellation Contrôlée (or AOC), Vin Délimité de Qualité Supérieure (or VDQS); Vin de pays, or country wine; and Vin de table. France has five major wine regions, although there are several others that make interesting wines. The three major regions for red wine are Bordeaux, Burgundy, and the Rhone; for white wines, the regions are Burgundy, the Loire and Alsace. Each region specialized in certain grape varieties for its wines, based on climate, soil, and local tradition. Two other significant French wine regions are Provence and Languedoc-Roussillon, both in the south of France. Cahors, in the southwest of the country, produces increasingly good wines.
A French term meaning "crude" or "raw". Used widely for sparkling wines to indicate one that tastes bone dry. Particularly dry wines may also be labelled brut natur(e).
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