Winery Albert ReichmuthVin De Table
Red wine
In the mouth this red wine is a with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Vin De Table from the Winery Albert Reichmuth
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Vin De Table of Winery Albert Reichmuth in the region of Burgundy is a with a nice freshness.
Food and wine pairings with Vin De Table
Pairings that work perfectly with Vin De Table
Original food and wine pairings with Vin De Table
The Vin De Table of Winery Albert Reichmuth matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of borscht (russia), osso bucco or duck confit parmentier.
Details and technical informations about Winery Albert Reichmuth's Vin De Table.
Discover the grape variety: Dawn seedless
Cross between the gold and the pearl obtained in the United States (California) by Harold P. Olmo and Albert T. Koyama. This variety is also known in Chile. - Synonymy: davis g4-36 (for all the synonyms of the varieties, click here!).
Informations about the Winery Albert Reichmuth
The Winery Albert Reichmuth is one of of the world's greatest estates. It offers 1 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: Texture
In tasting, the equivalent of touch. It is the set of tactile sensations perceived by the mucous membranes of the mouth: silky, velvety, sticky, fatty, astringent, pasty, etc.
