Winery Christophe AugusteBourgogne Blanc
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with rich fish (salmon, tuna etc), shellfish or mild and soft cheese.
Taste structure of the Bourgogne Blanc from the Winery Christophe Auguste
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Bourgogne Blanc of Winery Christophe Auguste in the region of Burgundy is a powerful.
Food and wine pairings with Bourgogne Blanc
Pairings that work perfectly with Bourgogne Blanc
Original food and wine pairings with Bourgogne Blanc
The Bourgogne Blanc of Winery Christophe Auguste matches generally quite well with dishes of pasta, rich fish (salmon, tuna etc) or shellfish such as recipes of ham and cheese macaroni gratin, cod brandade without potatoes or blanquette of the sea.
Details and technical informations about Winery Christophe Auguste's Bourgogne Blanc.
Discover the grape variety: Chardonnay
Whites with many faces: mineral and taut at Chablis (lemon, green apple, flint), opulent and buttery at Meursault and Puligny-Montrachet (hazelnut, brioche, yellow fruits), tense and chalky in Champagne (Blanc de Blancs). Also vinified sparkling and widely exported (Sonoma, Margaret River, Casablanca). A Burgundian variety, a cross of Pinot Noir × Gouais Blanc, half-sibling of Aligoté.
Informations about the Winery Christophe Auguste
The Winery Christophe Auguste is one of of the world's great estates. It offers 13 wines for sale in the of Burgundy to come and discover on site or to buy online.
The wine region of Burgundy
Absolute reference for great terroir wines: opulent, mineral Chardonnay in whites (chiselled Chablis, buttery Meursault, majestic Montrachet), fine and silky Pinot Noir in reds (full-bodied Gevrey, structured Pommard, delicate Volnay). Exceptional age-worthy wines with complex notes - red fruits, undergrowth, butter, hazelnut. Some lively Aligoté and light Gamay (Mâconnais). 29,500 ha, 84 tiered AOCs (Régionale, Village, 1er Cru, Grand Cru), 1,247 UNESCO Climats.
The word of the wine: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
