Winery Cedric VincentL'Ancestrale des Pierres Dorées
White wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with L'Ancestrale des Pierres Dorées
Pairings that work perfectly with L'Ancestrale des Pierres Dorées
Original food and wine pairings with L'Ancestrale des Pierres Dorées
The L'Ancestrale des Pierres Dorées of Winery Cedric Vincent matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of salted lentils, tahitian style raw fish or tuna, pepper and tomato quiche.
Details and technical informations about Winery Cedric Vincent's L'Ancestrale des Pierres Dorées.
Discover the grape variety: Chardonnay
The white Chardonnay is a grape variety that originated in France (Burgundy). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. White Chardonnay can be found in many vineyards: South West, Burgundy, Jura, Languedoc & Roussillon, Cognac, Bordeaux, Beaujolais, Savoie & Bugey, Loire Valley, Champagne, Rhone Valley, Armagnac, Lorraine, Alsace, Provence & Corsica.
Informations about the Winery Cedric Vincent
The Winery Cedric Vincent is one of of the world's great estates. It offers 14 wines for sale in the of Beaujolais to come and discover on site or to buy online.
The wine region of Beaujolais
Beaujolais is an important wine region in eastern France, famous for its vibrant, Fruity red wines made from Gamay. It is located immediately South of Burgundy, of which it is sometimes considered a Part, although it is in the administrative region of Rhône. The extensive plantings of Gamay in this region make Beaujolais one of the few regions in the world that is so concentrated on a single Grape variety. Pinot Noir is used in small quantities in red and rosé wines, but in the name of regional identity, it is being phased out and will only be allowed until the 2015 harvest.
The word of the wine: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
