Winery Grands Vins de BourgogneGousier Bourgogne
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 Gousier Bourgogne from the Winery Grands Vins de Bourgogne
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Gousier Bourgogne of Winery Grands Vins de Bourgogne in the region of Burgundy is a with a nice freshness.
Food and wine pairings with Gousier Bourgogne
Pairings that work perfectly with Gousier Bourgogne
Original food and wine pairings with Gousier Bourgogne
The Gousier Bourgogne of Winery Grands Vins de Bourgogne matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of braised beef with guinness, tanjia or duck leg confit in white wine.
Details and technical informations about Winery Grands Vins de Bourgogne's Gousier Bourgogne.
Discover the grape variety: Danuta
A cross obtained in 1964 between the Beirut date palm and the 75 Pirovano or sultana moscata. In 1990, Danuta was registered in the Official Catalogue of table grape varieties, list A1.
Informations about the Winery Grands Vins de Bourgogne
The Winery Grands Vins de Bourgogne is one of of the world's greatest estates. It offers 3 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: Sulphiting
Introduction of a sulphurous solution into a must or wine to protect it from accidents or diseases, or to select the ferments.
