Winery Andre Moingeon & FilsVieux Marc de Bourgogne
Red wine
This wine generally goes well with poultry, beef or veal.
Food and wine pairings with Vieux Marc de Bourgogne
Pairings that work perfectly with Vieux Marc de Bourgogne
Original food and wine pairings with Vieux Marc de Bourgogne
The Vieux Marc de Bourgogne of Winery Andre Moingeon & Fils matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of fleischnacka leaf, delicious veal stew or roast deer my grandmother's way.
Details and technical informations about Winery Andre Moingeon & Fils's Vieux Marc de Bourgogne.
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 Winery Andre Moingeon & Fils
The Winery Andre Moingeon & Fils is one of of the world's great estates. It offers 27 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: Sulphur
An antiseptic and antioxidant substance known since antiquity, probably already used by the Romans. But it was only in modern times that its use was rediscovered. It will allow a better conservation of the wine and thus favour its export. Sulphur also gave the 18th century winegrower the possibility of extending the maceration period without fearing that the wine would turn sour and thus go from dark rosé wines to the red wines of today. Excessive sulphur, on the other hand, kills happiness, paralysing the aromas and causing headaches.
