Showing 1–18 of 35 results
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BERNARD-MASSARDMillésimé Brut – Crémant de Luxembourg
2020-
Type
crémant de luxembourg
raw -
Conservation
3 years
-
Grape varieties
pinot blanc, riesling
-
Temperature
4 to 8 °C
-
Wine style
- Brioche
- Floral
- Fruity with white flesh
- Vinous
-
Food pairing
- Aperitif
- Dessert
- Vegetarian dish
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POL ROGERBrut – Millésimé
2018-
Type
champagne
raw -
Conservation
10 years
-
Grape varieties
chardonnay, pinot noir
-
Temperature
4 to 8 °C
-
Wine style
- Fruity and light
- Acidic and lively
- Butter and oily
- Brioche
- D'agrumes
- Mineral and saline
-
Food pairing
- Aperitif
- Vegetarian dish
- Fish and shellfish
- White meat
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POL ROGERCuvée Winston Churchill
2015-
Type
champagne
raw -
Conservation
10 years
-
Grape varieties
chardonnay, pinot noir
-
Temperature
8 to 12 °C
-
Wine style
- Acidic and lively
- Citrus fruits
- Butter and oily
- Brioche
- Mineral and saline
- Vinous
-
Food pairing
- Aperitif
- Vegetarian dish
- Fish and shellfish
- White meat
-
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POL ROGER
Cuvée Winston Churchill
2013-
Type
champagne
raw -
Conservation
10 years
-
Grape varieties
chardonnay, pinot noir
-
Temperature
8 to 12 °C
-
Wine style
- Acidic and lively
- Citrus fruits
- Butter and oily
- Brioche
- Mineral and saline
- Vinous
-
Food pairing
- Aperitif
- Vegetarian dish
- Fish and shellfish
- White meat
-
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POL ROGER
Cuvee Winston Churchill
2012-
Type
champagne
raw -
Conservation
10 years
-
Grape varieties
chardonnay, pinot noir
-
Temperature
8 to 12 °C
-
Wine style
- Acidic and lively
- Citrus fruits
- Butter and oily
- Brioche
- Mineral and saline
- Vinous
-
Food pairing
- Aperitif
- Vegetarian dish
- Fish and shellfish
- White meat
-
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POL ROGERBrut Millésimé
2016-
Type
champagne
raw -
Conservation
10 years
-
Grape varieties
chardonnay, pinot noir
-
Temperature
4 to 8 °C
-
Wine style
- Acidic and lively
- Citrus fruits
- Butter and oily
- Brioche
- Mineral and saline
- Vinous
-
Food pairing
- Aperitif
- Vegetarian dish
- Fish and shellfish
- White meat
-
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POL ROGER
Brut Millésimé
2013-
Type
champagne
raw -
Conservation
10 years
-
Grape varieties
chardonnay, pinot noir
-
Temperature
4 to 8 °C
-
Wine style
- Acidic and lively
- Citrus fruits
- Butter and oily
- Brioche
- Mineral and saline
- Vinous
-
Food pairing
- Aperitif
- Vegetarian dish
- Fish and shellfish
- White meat
-
-
POL ROGER
Brut – Millésimé
2015-
Type
champagne
raw -
Conservation
10 years
-
Grape varieties
chardonnay, pinot noir
-
Temperature
4 to 8 °C
-
Wine style
- Fruity and light
- Acidic and lively
- Butter and oily
- Brioche
- D'agrumes
- Mineral and saline
-
Food pairing
- Aperitif
- Vegetarian dish
- Fish and shellfish
- White meat
-
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POL ROGERBrut Réserve
-
Type
champagne
raw -
Conservation
from 3 to 5 years
-
Grape varieties
pinot meunier
-
Temperature
4 to 8 °C
-
Wine style
- Acidic
- Acidic and lively
- Citrus fruits
- Butter and oily
- Brioche
- Mineral and saline
-
Food pairing
- Aperitif
- Dessert
- Vegetarian dish
- Fish and shellfish
-
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POL ROGERBrut Rosé
2018-
Type
champagne
raw -
Conservation
from 3 to 5 years
-
Grape varieties
chardonnay, pinot noir
-
Temperature
4 to 8 °C
-
Wine style
- Acidic
- Acidic and lively
- Citrus fruits
- Butter and oily
- Brioche
- Red fruits
- Mineral and saline
-
Food pairing
- Aperitif
- Dessert
- Vegetarian dish
- Fish and shellfish
-
-
POL ROGER
Brut Rosé
2015-
Type
champagne
raw -
Conservation
from 3 to 5 years
-
Grape varieties
chardonnay, pinot noir
-
Temperature
4 to 8 °C
-
Wine style
- Acidic
- Acidic and lively
- Citrus fruits
- Butter and oily
- Brioche
- Red fruits
- Mineral and saline
-
Food pairing
- Aperitif
- Dessert
- Vegetarian dish
- Fish and shellfish
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WIGNACCidre Le Goupil Rosé
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Type
cider
DRY -
Conservation
3 years
-
Temperature
4 to 8 °C
-
Wine style
- Fruity and light
- Fruity with white flesh
-
Food pairing
- Aperitif
- Dessert
-
Culture
bio
-
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WIGNACCidre Le Lièvre blanc
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Type
cider
DRY -
Conservation
3 years
-
Temperature
4 to 8 °C
-
Wine style
- Fruity and light
- Fruity with white flesh
-
Food pairing
- Aperitif
- Dessert
-
Culture
bio
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BOUCHE PERE ET FILSBrut “Cuvée Réservée”
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Type
champagne
raw -
Conservation
from 3 to 5 years
-
Grape varieties
chardonnay, pinot noir, pinot meunier
-
Temperature
4 to 8 °C
-
Wine style
- Acidic and lively
- Citrus fruits
- Brioche
- Mineral and saline
-
Food pairing
- Aperitif
- Dessert
- Vegetarian dish
- Fish and shellfish
-
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BERNARD-MASSARDRoyal Pêche
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Type
flavoured
-
Conservation
3 years
-
Grape varieties
chardonnay, chenin blanc, pinot blanc
-
Temperature
4 to 8 °C
-
Wine style
- Fruity and light
- Acidic and lively
- Fruity with white flesh
-
Food pairing
- Aperitif
- Dessert
-
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BERNARD-MASSARDRoyal Cassis
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Type
flavoured
raw -
Conservation
3 years
-
Grape varieties
chardonnay, chenin blanc, pinot blanc
-
Temperature
4 to 8 °C
-
Wine style
- Fruity and light
- Acidic and lively
- Black fruits
-
Food pairing
- Aperitif
- Dessert
-
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BERNARD-MASSARDCuvée de L’Ecusson Pinot Noir Rosé
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Type
Traditional method
raw -
Conservation
3 years
-
Grape varieties
pinot noir
-
Temperature
4 to 8 °C
-
Wine style
- Fruity and light
- Acidic and lively
- Citrus fruits
- Fruity with white flesh
- Red fruits
-
Food pairing
- Aperitif
- Vegetarian dish
- Fish and shellfish
- White meat
-
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BERNARD-MASSARDSélection Demi-Sec
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Type
Traditional method
SEMI-DRY -
Conservation
3 years
-
Temperature
4 to 8 °C
-
Wine style
- Acidic
- Acidic and lively
- Floral
- Fruity with white flesh
-
Food pairing
- Aperitif
- Dessert
- Vegetarian dish
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