Domaine des GandelinsMoulin a Vent
Red wine
In the mouth this red wine is a with a nice freshness.
This wine generally goes well with pork, poultry or veal.
The Moulin a Vent of the Domaine des Gandelins is in the top 30 of wines of Burgundy.
Taste structure of the Moulin a Vent from the Domaine des Gandelins
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Moulin a Vent of Domaine des Gandelins in the region of Burgundy is a with a nice freshness.
Food and wine pairings with Moulin a Vent
Pairings that work perfectly with Moulin a Vent
Original food and wine pairings with Moulin a Vent
The Moulin a Vent of Domaine des Gandelins matches generally quite well with dishes of pasta, veal or pork such as recipes of pasta with parmesan cream and ham, country-style veal roulades with risotto or sloth pork loin.
Details and technical informations about Domaine des Gandelins's Moulin a Vent.
Discover the grape variety: Helfensteiner
Intraspecific crossing obtained in Germany in 1931 by August Karl Herold (1902-1973) between early pinot noir and frankenthal. This variety can still be found in Germany, the United Kingdom, etc. In France, it is practically unknown.
Informations about the Domaine des Gandelins
The Domaine des Gandelins is one of of the world's greatest estates. It offers 2 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: Reduced
This is said of aromas that are reminiscent of a stale wine and that can be released when a long-closed bottle is opened. They generally fade with airing.
