Bonnaire & Clouet Champagne - A Story of Quality and Romance
Originally two Champagne houses from different families, houses Bonnaire and Paul Clouet now share a history of dedication, quality, and romance. The history begins with Paul Clouet establishing his self-titled house in 1907 in the Grand Cru village of Bouzy, located in the Montagne de Reims sub-region of Champagne. Bouzy has since been home to the Clouet family for over a century, with Paul Clouet’s granddaughter, Marie-Thérèse taking ownership of the winery in 1992. Similarly, Bonnaire was founded nearby in the Grand Cru village of Cramant, in the Cotes des Blancs sub-region, by Fernand Bouquemont in 1932. His grandson, Jean-Louis Bonnaire, took over in 1966 and built the Champagne Bonnaire reputation that exists today.
To be uncorked on the most special occasions, it is perfect for the whole meal, especially with second courses of baked fish and steamed shellfish. Perfect with a salmon steak accompanied by herbal sauces.
Excellent for a special dinner, where it accompanies with great satisfaction baked fish and white meats prepared with elaborate but at the same time light recipes. Gives its best with crab meat tagliatelle.
Excellent for a special dinner, where it accompanies with great satisfaction baked fish and white meats prepared with elaborate but at the same time light recipes. Gives its best with crab meat tagliatelle.
In the glass it has a bright pink color, with a fine and subtle perlage, of excellent duration. The bouquet of aromas that are released on the nose mixes slight herbaceous touches of undergrowth with sensations of lemon peel and black currant. In the mouth it is dry, elegant, full-bodied and with excellent harmony. It closes with a long finish.
Excellent for a special dinner, where it accompanies with great satisfaction baked fish and white meats prepared with elaborate but at the same time light recipes. Gives its best with crab meat tagliatelle.
Excellent for a special dinner, where it accompanies with great satisfaction baked fish and white meats prepared with elaborate but at the same time light recipes. Gives its best with crab meat tagliatelle.
It goes well with both filled pasta first courses such as ravioli and agnolotti, and with white meat main courses.