Domaine Françoise AndréChorey-lès-Beaune 'Tue-Boeuf' Rouge
Red wine
This wine generally goes well with pork, poultry or veal.
Wine flavors and olphactive analysis
On the nose the Chorey-lès-Beaune 'Tue-Boeuf' Rouge of Domaine Françoise André in the region of Burgundy often reveals types of flavors of earthy, strawberries or cranberry and sometimes also flavors of earth, oak or red fruit.
Food and wine pairings with Chorey-lès-Beaune 'Tue-Boeuf' Rouge
Pairings that work perfectly with Chorey-lès-Beaune 'Tue-Boeuf' Rouge
Original food and wine pairings with Chorey-lès-Beaune 'Tue-Boeuf' Rouge
The Chorey-lès-Beaune 'Tue-Boeuf' Rouge of Domaine Françoise André matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of atriaux en sauce, gratin of fresh chard (green and ribs) or rabbit in white wine (casserole).
Details and technical informations about Domaine Françoise André's Chorey-lès-Beaune 'Tue-Boeuf' Rouge.
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 Chorey-lès-Beaune 'Tue-Boeuf' Rouge from Domaine Françoise André are 2014, 2012, 2017, 2015 and 2011.
Informations about the Domaine Françoise André
The Domaine Françoise André is one of of the world's greatest estates. It offers 29 wines for sale in the of Chorey-lès-Beaune to come and discover on site or to buy online.
The wine region of Chorey-lès-Beaune
Village on the plain at the foot of the Côte de Beaune (between Aloxe-Corton and Savigny): signature Pinot Noir in red — bright ruby with violet glints, light and supple profile with signature notes of red fruits (raspberry, morello cherry), blackberry, liquorice, undergrowth evolving with age into candied strawberry, gingerbread and leather. Fresh Chardonnay complements. AOC (1970), iron-rich marl-limestone alluvia, moderate tannins and signature immediate gluttony.
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: Muscat blanc à petits grains
A white grape variety cultivated since antiquity on the shores of the Mediterranean, it is considered the noblest of the muscats. It is mainly used to make sweet wines, often from mutage. In France, it is the sole variety used in many natural sweet wines: muscat-de-frontignan, muscat-de-mireval, muscat-de-lunel, muscat-de-saint-jean-de-minervois, muscat-de-beaumes-de-venise, muscat-du-cap-corse. Combined with Muscat d'Alexandrie, it gives Muscat-de-Rivesaltes. It is also used to make sparkling white wines (clairette-de-die; moscato d'asti and asti spumante in Italy) and dry wines (alsace-muscat). Powerfully aromatic and complex, its wines evoke fresh grapes, roses, exotic fruits, citrus fruits and spices.
