Domaine DonoletSauvigny-Les-Beaune Vieille Vigne
Red wine
This wine is a blend of 3 varietals which are the Cabernet-Sauvignon, the Malbec and the Merlot.
This wine generally goes well with poultry, beef or veal.
Food and wine pairings with Sauvigny-Les-Beaune Vieille Vigne
Pairings that work perfectly with Sauvigny-Les-Beaune Vieille Vigne
Original food and wine pairings with Sauvigny-Les-Beaune Vieille Vigne
The Sauvigny-Les-Beaune Vieille Vigne of Domaine Donolet matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of beef tongue with pickle sauce, veal shank in a pot au feu with star anise or stuffed guinea fowl in the oven.
Details and technical informations about Domaine Donolet's Sauvigny-Les-Beaune Vieille Vigne.
Discover the grape variety: Cabernet-Sauvignon
Structured, tannic reds, deeply coloured, with aromas of blackcurrant, blackberry, cedar, tobacco and graphite, underpinned by firm acidity and fine ageing potential. Cornerstone of the great Médoc estates (Pauillac, Saint-Estèphe, Saint-Julien) and signature of Napa Valley, Coonawarra and Maipo. The world's most planted red variety, a natural cross of Cabernet Franc x Sauvignon Blanc born in Bordeaux.
Informations about the Domaine Donolet
The Domaine Donolet is one of of the world's greatest estates. It offers 5 wines for sale in the of Burgundy to come and discover on site or to buy online.
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: Sommelier
Person working in a restaurant and responsible for the wine service. The head sommelier is responsible for putting together the wine list, managing the sommelier brigade, and ensuring the sale of wines according to the dishes (food and wine pairing).
