Winery RobletCharmes Bourgogne
Red wine
This wine generally goes well with poultry, beef or veal.
Food and wine pairings with Charmes Bourgogne
Pairings that work perfectly with Charmes Bourgogne
Original food and wine pairings with Charmes Bourgogne
The Charmes Bourgogne of Winery Roblet matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of roast beef with garlic, stuffed squid in the sétoise sauce or duck breast with balsamic vinegar.
Details and technical informations about Winery Roblet's Charmes Bourgogne.
Discover the grape variety: Plant de Brunel
The Plant de Brunel noir is a grape variety that originated in France (Ardèche). 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 grapes of small to medium size. The Plant de Brunel noir can be found cultivated in these vineyards: Provence & Corsica, Rhône Valley, Loire Valley, Savoie & Bugey, Beaujolais, South West.
Informations about the Winery Roblet
The Winery Roblet 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: Amber
(1) A colour close to amber, sometimes taken on by white wines aged for a long time, or by oxidising prematurely. (2) A term used on the label to designate white Rivesaltes aged for at least thirty months in an oxidizing environment.
