Domaine de BournetBrut de Bournet Syrah
Sparkling wine
This wine generally goes well with beef, lamb or mature and hard cheese.
Food and wine pairings with Brut de Bournet Syrah
Pairings that work perfectly with Brut de Bournet Syrah
Original food and wine pairings with Brut de Bournet Syrah
The Brut de Bournet Syrah of Domaine de Bournet matches generally quite well with dishes of beef, lamb or spicy food such as recipes of homemade italian lasagna, greek-style shepherd's pie or moroccan kefta balls.
Details and technical informations about Domaine de Bournet's Brut de Bournet Syrah.
Discover the grape variety: Aladin
Interspecific crossing between 7489 (direct white producer hybrid) and Hamburg Muscat obtained in 1979.
Informations about the Domaine de Bournet
The Domaine de Bournet is one of of the world's greatest estates. It offers 26 wines for sale in the of Ardèche to come and discover on site or to buy online.
The wine region of Ardèche
The wine region of Ardèche is located in the region of Méditerranée of Vin de Pays of France. Wineries and vineyards like the Domaine Le Liby or the Domaine Vignerons Ardéchois produce mainly wines red, white and pink. The most planted grape varieties in the region of Ardèche are Viognier, Merlot and Cabernet-Sauvignon, they are then used in wines in blends or as a single variety. On the nose of Ardèche often reveals types of flavors of cream, mango or red cherry and sometimes also flavors of oaky, cassis or strawberries.
The wine region of Méditerranée
Méditérranée is a PGI title that covers wines produced in a large area of the South-eastern coast of France, roughly corresponding to the wine region of Provence but also including Part of the Rhône Valley. The PGI shares its territory with multiple AOC appellations as varied as Châteauneuf-du-Pape, Bandol and Côtes de Provence. The PGI Méditérranée catchment area extends over 10 departments (including the two on the island of Corsica), as well as smaller parts of the Isère, Loire and Rhône departments. Viticulture is essential to the culture and economy of this part of France.
The word of the wine: Thinning
Also known as green harvesting, the practice of removing excess bunches of grapes from certain vines, usually in July, but sometimes later. This is often necessary, but not always a good thing, as the remaining bunches often gain weight.
