Winery Bernard de Saint HongeFixin 1er Cru
Red wine
This wine generally goes well with poultry, beef or veal.
Food and wine pairings with Fixin 1er Cru
Pairings that work perfectly with Fixin 1er Cru
Original food and wine pairings with Fixin 1er Cru
The Fixin 1er Cru of Winery Bernard de Saint Honge matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of adapted vietnamese fondue, pasta with veal stock sauce or duck legs with green olives.
Details and technical informations about Winery Bernard de Saint Honge's Fixin 1er Cru.
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.
Informations about the Winery Bernard de Saint Honge
The Winery Bernard de Saint Honge is one of wineries to follow in Fixin Premier Cru.. It offers 10 wines for sale in the of Fixin Premier Cru to come and discover on site or to buy online.
The wine region of Fixin Premier Cru
Village AOC (Côte de Nuits, Fixin and Brochon) — 6 Premiers Crus over ~18 ha: Aux Cheusots, Clos Napoléon, Clos de la Perrière, Clos du Chapitre, Les Meix Bas, Arvelets. Dominant Pinot Noir (96%) in substantial, structured reds comparable to neighbouring Gevrey-Chambertin. Continental climate, dry summers, wide thermal swings. Limestone soils: ripe dark fruits, liquorice, chocolate and sometimes truffle.
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: Cryo-extraction
This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.
