Winery Bernard DuryBeaune-Les-Aligrots Premier Cru
Red wine
This wine generally goes well with poultry, beef or veal.
Food and wine pairings with Beaune-Les-Aligrots Premier Cru
Pairings that work perfectly with Beaune-Les-Aligrots Premier Cru
Original food and wine pairings with Beaune-Les-Aligrots Premier Cru
The Beaune-Les-Aligrots Premier Cru of Winery Bernard Dury matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of beef colombo bourguignon style, roast pork with prunes or valencian paella - family recipe.
Details and technical informations about Winery Bernard Dury's Beaune-Les-Aligrots Premier Cru.
Discover the grape variety: Cornichon blanc
A very old variety that has been multiplied in many Mediterranean wine-producing countries, due to the fact that its grapes ripen quite late. It is only in Italy and Greece that it still occupies a significant area. In France, it is only found among amateur gardeners and/or collectors. By its foliage in particular, the white gherkin is different from the purple gherkin this last one is given as very little sensitive to the grey rot.
Informations about the Winery Bernard Dury
The Winery Bernard Dury is one of of the world's greatest estates. It offers 4 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: Hat
Solid part (marc), composed of pips and skins (sometimes of the stalk), which forms at the top of the tank during fermentation. The pigeage consists in breaking this cap to put back in suspension these elements and to favour the exchanges between the juice and the skins.
