Domaine Françoise AndréBeaune 'Les Bons Feuvres'
Red wine
This wine generally goes well with pork, poultry or veal.
Wine flavors and olphactive analysis
On the nose the Beaune 'Les Bons Feuvres' of Domaine Françoise André in the region of Burgundy often reveals types of flavors of earth.
Food and wine pairings with Beaune 'Les Bons Feuvres'
Pairings that work perfectly with Beaune 'Les Bons Feuvres'
Original food and wine pairings with Beaune 'Les Bons Feuvres'
The Beaune 'Les Bons Feuvres' of Domaine Françoise André matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of aiguillette of duck with honey, brazilian feijoada or duck breast in foil (barbecue).
Details and technical informations about Domaine Françoise André's Beaune 'Les Bons Feuvres'.
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.
Last vintages of this wine
The best vintages of Beaune 'Les Bons Feuvres' from Domaine Françoise André are 2015, 2014, 2011
Informations about the Domaine Françoise André
The Domaine Françoise André is one of of the world's great estates. It offers 29 wines for sale in the of Beaune to come and discover on site or to buy online.
The wine region of Beaune
Historical capital of Burgundy wines and largest communal appellation of the Côte de Beaune: signature Pinot Noir as king red (~85%) — ruby robe with notes of cherry, raspberry, redcurrant, violet, peony and a spicy touch, fine tannins and harmonious structure, perfumed finish. Fresh mineral Chardonnay as complement (citrus, white flowers, almond). 42 Premier Cru climats (Grèves, Clos des Mouches, Bressandes). AOC (1936), ~410 ha, marl-limestone on the western hill.
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: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
