Domaine DebrayMâcon-Loché
Red wine
This wine generally goes well with poultry, beef or veal.
Food and wine pairings with Mâcon-Loché
Pairings that work perfectly with Mâcon-Loché
Original food and wine pairings with Mâcon-Loché
The Mâcon-Loché of Domaine Debray matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of beef bourguignon with cookéo, porcini sauce or stuffed cabbage leaves.
Details and technical informations about Domaine Debray's Mâcon-Loché.
Discover the grape variety: Pinot noir
Elegant reds, light in colour with silky tannins, showing strawberry, cherry and raspberry aromas, evolving to forest floor, mushroom and spice with age. Fresh acidity, delicate finish. Star of the Côte d'Or (Romanée-Conti, Chambertin, Volnay), pillar of Champagne (Blanc de Noirs) and signature of Oregon, Central Otago and Sonoma Coast. An early-ripening Burgundian variety, one of the world's greatest.
Informations about the Domaine Debray
The Domaine Debray is one of wineries to follow in Mâcon-Loché.. It offers 93 wines for sale in the of Mâcon-Loché to come and discover on site or to buy online.
The wine region of Mâcon-Loché
Mâcon geographic designation (2005) on Loché just south of Mâcon, bordering Pouilly-Loché: 100% Chardonnay whites. Vines climbing gentle slopes at 190–220 m above the Saône plain – profiles ranging from silky opulence to mineral vivacity depending on the climat. Jurassic Bathonian clay-limestone soils. Ceiling yield 66 hl/ha (10% higher than Pouilly-Loché at 60 hl/ha).
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.
