Winery Charles VignonRomanee Saint-Vivant Grand Cru
Red wine
This wine generally goes well with poultry, beef or veal.
Food and wine pairings with Romanee Saint-Vivant Grand Cru
Pairings that work perfectly with Romanee Saint-Vivant Grand Cru
Original food and wine pairings with Romanee Saint-Vivant Grand Cru
The Romanee Saint-Vivant Grand Cru of Winery Charles Vignon matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of feijoada ( portuguese cassoulet ), shoulder of lamb stuffed with cognac or home-made cassoulet.
Details and technical informations about Winery Charles Vignon's Romanee Saint-Vivant Grand Cru.
Discover the grape variety: Brachet
Brachet noir is a grape variety that originated in France (Provence). 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 medium-sized bunches and medium-sized grapes. Brachet noir can be found cultivated in these vineyards: South West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley.
Informations about the Winery Charles Vignon
The Winery Charles Vignon is one of of the world's greatest estates. It offers 24 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: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
