Winery Charles MaugerPommard Premier Cru Les Rugiens
Red wine
This wine generally goes well with poultry, beef or veal.
Food and wine pairings with Pommard Premier Cru Les Rugiens
Pairings that work perfectly with Pommard Premier Cru Les Rugiens
Original food and wine pairings with Pommard Premier Cru Les Rugiens
The Pommard Premier Cru Les Rugiens of Winery Charles Mauger matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of beef in white wine, chicken and sausage stew with carrots or marinated duck with honey and five spices.
Details and technical informations about Winery Charles Mauger's Pommard Premier Cru Les Rugiens.
Discover the grape variety: Len de l’El
Len de l'El Blanc is a grape variety that originated in France (Tarn). 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 large bunches of grapes of medium size. The Len de l'El Blanc can be found grown in these vineyards: South West, Cognac, Bordeaux, Armagnac, Rhone Valley, Provence & Corsica.
Informations about the Winery Charles Mauger
The Winery Charles Mauger is one of of the world's greatest estates. It offers 12 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: Passerillage
Concentration of the grape by drying out, under the influence of wind or sun, as opposed to botrytisation, which is the concentration obtained by the development of the "noble rot" for which Botrytis cinerea is responsible. The word is mainly used for sweet wines.
