Château de Blaceret RoyTrésor du Terroir Vieilles Vignes Bourgogne Blanc
White wine
This wine generally goes well with rich fish (salmon, tuna etc), shellfish or mild and soft cheese.
Food and wine pairings with Trésor du Terroir Vieilles Vignes Bourgogne Blanc
Pairings that work perfectly with Trésor du Terroir Vieilles Vignes Bourgogne Blanc
Original food and wine pairings with Trésor du Terroir Vieilles Vignes Bourgogne Blanc
The Trésor du Terroir Vieilles Vignes Bourgogne Blanc of Château de Blaceret Roy matches generally quite well with dishes of pasta, rich fish (salmon, tuna etc) or shellfish such as recipes of bean soup and spaghetti (traditional andalusian dish), tomato pie without tomato... or phad thai (thai style fried noodles).
Details and technical informations about Château de Blaceret Roy's Trésor du Terroir Vieilles Vignes Bourgogne Blanc.
Discover the grape variety: Velika
Intraspecific crossing between the Beirut date palm or bolgar and the Alphonse Lavallée obtained in Bulgaria in 1987 by Ivan Todorov. In France, it is practically unknown.
Informations about the Château de Blaceret Roy
The Château de Blaceret Roy is one of of the world's greatest estates. It offers 25 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: Thermoregulation
Control of the vinification temperatures (by circulating hot or cold water on the walls of the vats, for example). This is a major step forward, which in particular helps to preserve the freshness of the aromas threatened by excessive temperature rises during fermentation.
