Winery Compagnie Vinicole de BourgogneCuvée Restauration
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with beef, veal or pasta.
Taste structure of the Cuvée Restauration from the Winery Compagnie Vinicole de Bourgogne
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Cuvée Restauration of Winery Compagnie Vinicole de Bourgogne in the region of Pays d'Oc is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Cuvée Restauration
Pairings that work perfectly with Cuvée Restauration
Original food and wine pairings with Cuvée Restauration
The Cuvée Restauration of Winery Compagnie Vinicole de Bourgogne matches generally quite well with dishes of beef, pasta or veal such as recipes of marinated shrimp skewers with garlic, very simple spaghetti carbonara or rabbit with hunter's sauce.
Details and technical informations about Winery Compagnie Vinicole de Bourgogne's Cuvée Restauration.
Discover the grape variety: Monbadon
Simple, lively dry whites with a pale golden robe, a lean palate and crisp acidity, with unassuming aromas of citrus, white flowers and herbal notes. Neutral, acidic profile mainly used for distillation. A traditional component of Cognac AOC blends, contributing to the aromatic identity of Charentais brandy. Native French white grape from the South-West, mainly grown in the Charente.
Informations about the Winery Compagnie Vinicole de Bourgogne
The Winery Compagnie Vinicole de Bourgogne is one of of the world's great estates. It offers 38 wines for sale in the of Pays d'Oc to come and discover on site or to buy online.
The wine region of Pays d'Oc
The single-grape IGP par excellence: modern, accessible, frank and fruity wines, the popular signature of the Midi. Spicy Syrah reds (pepper, blackberry), round Merlot, structured Cabernet, generous Grenache, supple Cinsault. Crisp, tangy rosés. Opulent Chardonnay whites, lively Sauvignon, floral, apricoty Viognier.
The word of the wine: Flavours
There are generally four so-called fundamental flavours: acidity, bitterness, sweetness and saltiness. The first three are considered to be the building blocks of the structure of wines. They are perceived by the taste buds that cover the surface of the tongue.
