Winery BongerondeTrocken
Red wine
In the mouth this red wine is a powerful with a nice freshness.
This wine generally goes well with beef, veal or pasta.
Taste structure of the Trocken from the Winery Bongeronde
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Trocken of Winery Bongeronde in the region of Vin de France is a powerful with a nice freshness.
Food and wine pairings with Trocken
Pairings that work perfectly with Trocken
Original food and wine pairings with Trocken
The Trocken of Winery Bongeronde matches generally quite well with dishes of beef, pasta or veal such as recipes of southern beef meatballs, pistou soup complete or pork tenderloin with mushroom sauce.
Details and technical informations about Winery Bongeronde's Trocken.
Discover the grape variety: Sabalkanskoï
It is believed to be native to the Black Sea coast or the Azov Sea in the Balkans. It can be found in the United States, Australia, North Africa, Egypt, Turkey, Italy, etc. It is virtually unknown in France, perhaps because it matures too late and with difficulty.
Informations about the Winery Bongeronde
The Winery Bongeronde is one of of the world's greatest estates. It offers 10 wines for sale in the of Vin de France to come and discover on site or to buy online.
The wine region of Vin de France
Vin de France is the most basic level of quality for wines from France. These are generally uncomplicated everyday drinks - most often blends, but perhaps also Varietal wines based on a well-known Grape variety such as Cabernet Sauvignon, Merlot, Chardonnay or Sauvignon Blanc. Wines from France are those that do not meet the criteria stipulated by the Protected Designation of Origin (PDO) or Protected Geographical Indication (PGI) laws (see information on French wine labels). This may be because the vineyards are outside the delimited production areas or because the grape varieties or winemaking techniques used do not conform to the rules of the local appellations.
The word of the wine: Rafle (taste of)
A taste considered a defect, characterized by an unpleasant astringency and bitterness, brought by the stalk during the vinification process. In order to avoid it, destemming before vinification is a common practice.
