Domaine Alain MathiasBourgogne Epineuil Rosé
Pink wine
This wine generally goes well with pork, poultry or veal.
Food and wine pairings with Bourgogne Epineuil Rosé
Pairings that work perfectly with Bourgogne Epineuil Rosé
Original food and wine pairings with Bourgogne Epineuil Rosé
The Bourgogne Epineuil Rosé of Domaine Alain Mathias matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of duck with orange, pasta carbonara almost like the real thing or lamb chops marinated with herbs.
Details and technical informations about Domaine Alain Mathias's Bourgogne Epineuil Rosé.
Discover the grape variety: Pinot noir
Pinot noir is an important red grape variety in Burgundy and Champagne, and its reputation is well known! Great wines such as the Domaine de la Romanée Conti elaborate their wines from this famous grape variety, and make it a great variety. When properly vinified, pinot noit produces red wines of great finesse, with a wide range of aromas depending on its advancement (fruit, undergrowth, leather). it is also the only red grape variety authorized in Alsace. Pinot Noir is not easily cultivated beyond our borders, although it has enjoyed some success in Oregon, the United States, Australia and New Zealand.
Informations about the Domaine Alain Mathias
The Domaine Alain Mathias is one of of the world's great estates. It offers 12 wines for sale in the of Bourgogne Epineuil to come and discover on site or to buy online.
The wine region of Bourgogne Epineuil
The wine region of Bourgogne Epineuil is located in the region of Tonnerre of Bourgogne Epineuil of France. Wineries and vineyards like the Domaine Garnier et Fils or the Domaine Dominique Gruhier produce mainly wines red, pink and white. The most planted grape varieties in the region of Bourgogne Epineuil are Pinot noir, Pinot gris and Chardonnay, they are then used in wines in blends or as a single variety. On the nose of Bourgogne Epineuil often reveals types of flavors of leather, red fruit or red currant and sometimes also flavors of black cherries, citrus fruit or microbio.
The word of the wine: Volatile acidity
Acidity resulting essentially from alcoholic fermentation and formed from acetic acids in the free state.
