Winery Charles DrapierBâtard-Montrachet
Red wine
This wine generally goes well with poultry, beef or veal.
Food and wine pairings with Bâtard-Montrachet
Pairings that work perfectly with Bâtard-Montrachet
Original food and wine pairings with Bâtard-Montrachet
The Bâtard-Montrachet of Winery Charles Drapier matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of sauté of lamb with curry, vitello alla genovese (roast veal with sponge cake) or duck confit (canned).
Details and technical informations about Winery Charles Drapier's Bâtard-Montrachet.
Discover the grape variety: Abondance
A very old grape variety that was once grown in Savoie and more generally in the Isère Valley, but has now almost disappeared from the vineyards. It should not be confused with Abundant which is a white grape variety formerly cultivated in eastern France.
Informations about the Winery Charles Drapier
The Winery Charles Drapier is one of wineries to follow in Bâtard-Montrachet Grand Cru.. It offers 45 wines for sale in the of Bâtard-Montrachet Grand Cru to come and discover on site or to buy online.
The wine region of Bâtard-Montrachet Grand Cru
The wine region of Bâtard-Montrachet Grand Cru is located in the region of Puligny-Montrachet of Burgundy of France. Wineries and vineyards like the Domaine J. M. Boillot or the Domaine Leflaive produce mainly wines white and red.
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: Draft liquor (champagne)
After blending, the wine is bottled with a liqueur de tirage (a mixture of sugar and wine) and a yeast (selected yeasts). The yeast attacks the sugar and creates carbon dioxide. The fermentation, which lasts about two months, is prolonged by an ageing period (15 months minimum in total). The bottle is capped (some rare vintages are capped with a staple and a cork).
