Winery Cyril HouzéBourgogne Cherche-Chaud
Red wine
This wine generally goes well with poultry, beef or veal.
Food and wine pairings with Bourgogne Cherche-Chaud
Pairings that work perfectly with Bourgogne Cherche-Chaud
Original food and wine pairings with Bourgogne Cherche-Chaud
The Bourgogne Cherche-Chaud of Winery Cyril Houzé matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of oxtail with seed sauce, deer stew or pheasant with mushrooms and tomatoes.
Details and technical informations about Winery Cyril Houzé's Bourgogne Cherche-Chaud.
Discover the grape variety: Penouille
An ancient grape variety from the southwest of France that used to be found in the Bordeaux region and in the vineyards of Fronton (Haute Garonne). Today, it is in the process of disappearing.
Informations about the Winery Cyril Houzé
The Winery Cyril Houzé is one of of the world's greatest estates. It offers 8 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: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
