Showing 1–18 of 40 results
-
BERNARD-MASSARDMillésimé Brut – Crémant de Luxembourg
2019-
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
-
-
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
-
-
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
-
-
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
-
-
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
-
-
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
-
-
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
-
-
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
-
-
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
-
-
WIGNACCidre Le Goupil Rosé
-
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
-
-
WIGNACCidre Le Lièvre blanc
-
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
-
-
BERNARD-MASSARDMillésimé Brut – Crémant de Luxembourg
2016-
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
-
-
BERNARD-MASSARDCrémant de Luxembourg “Cuvée 1921”
-
Type
crémant de luxembourg
raw -
Conservation
3 years
-
Temperature
4 to 8 °C
-
Wine style
- Powerful
- Acidic and lively
- Fruity with white flesh
- Honey
- Peache
-
Food pairing
- Aperitif
- Dessert
- Vegetarian dish
- Fish and shellfish
-
-
BOUCHE PERE ET FILSBrut “Cuvée Réservée”
-
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
-
-
DOMAINE THILLThill’s Brut Crémant de Luxembourg
-
Type
crémant de luxembourg
raw -
Conservation
3 years
-
Grape varieties
auxerrois, pinot blanc, riesling
-
Temperature
4 to 8 °C
-
Wine style
- Fruity and light
- Acidic and lively
- Citrus fruits
- Fruity with white flesh
- Mineral and saline
-
Food pairing
- Aperitif
- Dessert
- Vegetarian dish
-
-
BERNARD-MASSARDRoyal Pêche
-
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
-
