Winery Bachelet-MonnotBourgogne Rouge
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 Bourgogne Rouge from the Winery Bachelet-Monnot
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Bourgogne Rouge of Winery Bachelet-Monnot in the region of Burgundy is a with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Bourgogne Rouge of Winery Bachelet-Monnot in the region of Burgundy often reveals types of flavors of cherry, smoke or earthy and sometimes also flavors of red fruit, forest floor or strawberries.
Food and wine pairings with Bourgogne Rouge
Pairings that work perfectly with Bourgogne Rouge
Original food and wine pairings with Bourgogne Rouge
The Bourgogne Rouge of Winery Bachelet-Monnot matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of roast pork with pineapple, veal with chestnut and pietra (corsican beer) or rabbit terrine in the style of a grandmother (pas de calais).
Details and technical informations about Winery Bachelet-Monnot's Bourgogne Rouge.
Discover the grape variety: Pinot noir
Elegant reds, light in colour with silky tannins, showing strawberry, cherry and raspberry aromas, evolving to forest floor, mushroom and spice with age. Fresh acidity, delicate finish. Star of the Côte d'Or (Romanée-Conti, Chambertin, Volnay), pillar of Champagne (Blanc de Noirs) and signature of Oregon, Central Otago and Sonoma Coast. An early-ripening Burgundian variety, one of the world's greatest.
Last vintages of this wine
The best vintages of Bourgogne Rouge from Winery Bachelet-Monnot are 2017, 2014, 2015, 2018 and 2016.
Informations about the Winery Bachelet-Monnot
The Winery Bachelet-Monnot is one of of the world's greatest estates. It offers 26 wines for sale in the of Burgundy to come and discover on site or to buy online.
The wine region of Burgundy
Absolute reference for great terroir wines: opulent, mineral Chardonnay in whites (chiselled Chablis, buttery Meursault, majestic Montrachet), fine and silky Pinot Noir in reds (full-bodied Gevrey, structured Pommard, delicate Volnay). Exceptional age-worthy wines with complex notes - red fruits, undergrowth, butter, hazelnut. Some lively Aligoté and light Gamay (Mâconnais). 29,500 ha, 84 tiered AOCs (Régionale, Village, 1er Cru, Grand Cru), 1,247 UNESCO Climats.
The word of the wine: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
