Domaine de la SaigneGeorges Lenoir Coteaux Bourguignons
Red wine
In the mouth this red wine is a with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Georges Lenoir Coteaux Bourguignons from the Domaine de la Saigne
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Georges Lenoir Coteaux Bourguignons of Domaine de la Saigne in the region of Burgundy is a with a nice freshness.
Food and wine pairings with Georges Lenoir Coteaux Bourguignons
Pairings that work perfectly with Georges Lenoir Coteaux Bourguignons
Original food and wine pairings with Georges Lenoir Coteaux Bourguignons
The Georges Lenoir Coteaux Bourguignons of Domaine de la Saigne matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of beef coarse salt, beef mironton or duck parmentier with ceps.
Details and technical informations about Domaine de la Saigne's Georges Lenoir Coteaux Bourguignons.
Discover the grape variety: Béni carlo
This grape variety is widely cultivated in Spain under the name béni carlo. It was introduced into the Languedoc-Roussillon region of Narbonne around 1870.
Informations about the Domaine de la Saigne
The Domaine de la Saigne is one of of the world's greatest estates. It offers 3 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: Maturing (champagne)
After riddling, the bottles are stored on "point", upside down, with the neck of one bottle in the bottom of the other. The duration of this maturation is very important: in contact with the dead yeasts, the wine takes on subtle aromas and gains in roundness and fatness. A brut without year must remain at least 15 months in the cellar after bottling, a vintage 36 months.
