Louis Roederer Cristal 2002 |
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Луи Рьодерер Кристал брут 2002 |
How to drink it
Food: Artichokes, Chicken, Cold Meats, Crab, Lobster, Nuts, Olives, Other White Fish, Oysters (Raw), Pasta with Cream Sauce, Pasta with Shellfish, Quiche, Red Snapper, Scallops, Scallops, caviar with citrus; Half-smoked salmon; Chardonnay lobster and rhubarb; Spider crab and fennel; Oysters with a champagne zabaglione; Oyster tartare chipolatas with chives; Marinated raw fish, Shrimp, Striped Bass, Tuna, Turkey, Veal
Cheese: Asiago, Gruyere, Mild Cheddar, Parmigiano-Reggiano, Provolone, Ricotta
Temperature:
Bubble and sparkles
From the Reading Room
From the Reading Room
Bubbles in wine were known to vintners long before they could reliably capture and preserve this phenomenon in the bottle. As a natural byproduct of the fermentation process, carbon dioxide is released in the liquid to provide a "sparkle." In the Northern climates, cold weather sometimes arrives ...
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23 Jul 2011