Caves de BaillyCreme Cerise De L'Auxerrois
wine
This wine generally goes well with poultry, beef or veal.
Food and wine pairings with Creme Cerise De L'Auxerrois
Pairings that work perfectly with Creme Cerise De L'Auxerrois
Original food and wine pairings with Creme Cerise De L'Auxerrois
The Creme Cerise De L'Auxerrois of Caves de Bailly matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of sloth pork loin, stuffed squid in the sétoise sauce or rabbit stew the old fashioned way.
Details and technical informations about Caves de Bailly's Creme Cerise De L'Auxerrois.
Discover the grape variety: Chancellor
Cross between 5163 Seibel (2 Gaillard x 2510 Seibel) and 880 Seibel (28112 Couderc x 2003 Seibel) obtained by Albert Seibel (1844-1936). It was the first direct-producing hybrid cultivated in France and has now practically disappeared. It can still be found in a few old vines in the form of isolated strains. It can be found in the United States (New York, etc.) and in Canada, where it is part of the grape varieties grown on a large number of vineyards.
Informations about the Caves de Bailly
The Caves de Bailly is one of of the world's greatest estates. It offers 7 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: Bleeding
Old practice for red wines. As soon as the vat is filled with grapes, the tap is opened. A sweet but clear juice escapes from the vat (it can also be used to make rosé). The colour and density of the juice is enhanced, but it should not be overdone. Rarely more than 10% of the volume of a vat, otherwise you risk losing fruit and bringing in bitterness.
