Winery Albert GuichardVieille Fine de Bourgogne
Sweet wine
This wine generally goes well with poultry, beef or veal.
Food and wine pairings with Vieille Fine de Bourgogne
Pairings that work perfectly with Vieille Fine de Bourgogne
Original food and wine pairings with Vieille Fine de Bourgogne
The Vieille Fine de Bourgogne of Winery Albert Guichard matches generally quite well with dishes such as recipes .
Details and technical informations about Winery Albert Guichard's Vieille Fine de Bourgogne.
Discover the grape variety: Ondenc
Ondenc is a white grape variety from the southwest of France, particularly present in the vineyards of Bergerac, Duras, Montravel and Gaillac, and is very sensitive to disease, but vigorous and fertile. Pruned short, this variety resists very well to the autan wind. ondenc gives dry or sweet white wines of a beautiful finesse. To gain in complexity, alcohol content and aromatic expression, it is often blended with other white grape varieties. When distilled, it is also the source of high quality perfumed eaux de vie. It is often used in the composition of AOC Côtes-de-Bergerac, Bordeaux, Côtes-de-Duras, Gaillac, etc. Ondenc accounts for less than 10 hectares in France, but is very present in Australia.
Informations about the Winery Albert Guichard
The Winery Albert Guichard is one of wineries to follow in Bourgogne.. It offers 46 wines for sale in the of Burgundy to come and discover on site or to buy online.
The wine region of Burgundy
Bourgogne is the catch-all regional appellation title of the Burgundy wine region in eastern France ("Bourgogne" is the French name for Burgundy). Burgundy has a Complex and comprehensive appellation system; counting Premier Cru and Grand Cru titles, the region has over 700 appellation titles for its wines. Thus, Burgundy wines often come from one Vineyard (or several separate vineyards) without an appellation title specific to the region, Village or even vineyard. A standard Burgundy wine may be made from grapes grown in one or more of Burgundy's 300 communes.
The word of the wine: Reduction
A physiological and chemical phenomenon that occurs in wine in the absence of oxygen. The smell of reduction is characterized by animal and sometimes fetid notes that disappear in principle with aeration. It is recommended to decant reduced wines.
