Domaine des PoncetysLa Différence Mâcon-Davayé
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 La Différence Mâcon-Davayé from the Domaine des Poncetys
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the La Différence Mâcon-Davayé of Domaine des Poncetys in the region of Burgundy is a with a nice freshness.
Food and wine pairings with La Différence Mâcon-Davayé
Pairings that work perfectly with La Différence Mâcon-Davayé
Original food and wine pairings with La Différence Mâcon-Davayé
The La Différence Mâcon-Davayé of Domaine des Poncetys matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of simple baked roast beef, veal chops au gratin or rabbit stew the old fashioned way.
Details and technical informations about Domaine des Poncetys's La Différence Mâcon-Davayé.
Discover the grape variety: Subéreux
An interspecific cross made by Albert Seibel (1844-1936) between 4595 Seibel and 4199 Seibel. Little cultivated, it was used as a progenitor in obtaining direct producer hybrids known as Villard blanc, Villard noir, Vignoles, ... .
Informations about the Domaine des Poncetys
The Domaine des Poncetys is one of of the world's great estates. It offers 19 wines for sale in the of Mâcon-Davayé to come and discover on site or to buy online.
The wine region of Mâcon-Davayé
The wine region of Mâcon-Davayé is located in the region of Mâcon of Burgundy of France. Wineries and vineyards like the Domaine de la Croix Senaillet or the Domaine de la Denante produce mainly wines white and red. The most planted grape varieties in the region of Mâcon-Davayé are Chardonnay, Pinot noir and Gamay noir, they are then used in wines in blends or as a single variety. On the nose of Mâcon-Davayé often reveals types of flavors of cream, peach or tropical fruit and sometimes also flavors of vegetal, honey or stone fruit.
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.
News related to this wine
At the heart of the Mâcon terroir
In line with our previous videos « The Climats of Chablis seen from the sky » and « The vineyards of Bourgogne, seen from the sky » », the Bourgogne Wine Board (BIVB) and the Union des Producteurs de Vins de Mâcon offer you a new stroll at the heart of the Mâcon terroir. Established in 1937, this Régionale appellation is divided into three levels: – The first level is known as white, red or rosé Mâcon. The grapes used can come from all around the Mâconnais. – The second level is name ...
The appellations of Bourgogne
Understand the hierarchy of Burgundy wine appellations in less than a minute! Our social media: Facebook: https://www.facebook.com/BourgogneWines/ Twitter: https://twitter.com/BourgogneWines/ Instagram: https://www.instagram.com/vinsdebourgogne/ LinkedIn: https://www.linkedin.com/company/bivb Find out more on our website: https://www.bourgogne-wines.com/ #BourgogneWines #Bourgogne ...
Chablis wines with Joe Fattorini in The Wine Show @Home
In this first episode of a series dedicated to Chablis wines on @The Wine Show @Home, wine expert and TV host Joe Fattorini introduces the vineyards and the wines of Chablis through a tasting of three wines: a Petit Chablis, a Chablis and a Chablis Premier Cru. #PureChablis #BourgogneWines #Chablis ...
The word of the wine: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
