Domaine MadaBon Voyage Marché Noir
Red wine
This wine generally goes well with beef and mature and hard cheese.
Food and wine pairings with Bon Voyage Marché Noir
Pairings that work perfectly with Bon Voyage Marché Noir
Original food and wine pairings with Bon Voyage Marché Noir
The Bon Voyage Marché Noir of Domaine Mada matches generally quite well with dishes of beef or mature and hard cheese such as recipes of chickpeas spanish style or bacon and warm goat cheese quiche.
Details and technical informations about Domaine Mada's Bon Voyage Marché Noir.
Discover the grape variety: Brachet
Brachet noir is a grape variety that originated in France (Provence). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by medium-sized bunches and medium-sized grapes. Brachet noir can be found cultivated in these vineyards: South West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley.
Informations about the Domaine Mada
The Domaine Mada is one of of the world's greatest estates. It offers 10 wines for sale in the of Vin de France to come and discover on site or to buy online.
The wine region of Vin de France
Vin de France is the most basic level of quality for wines from France. These are generally uncomplicated everyday drinks - most often blends, but perhaps also Varietal wines based on a well-known Grape variety such as Cabernet Sauvignon, Merlot, Chardonnay or Sauvignon Blanc. Wines from France are those that do not meet the criteria stipulated by the Protected Designation of Origin (PDO) or Protected Geographical Indication (PGI) laws (see information on French wine labels). This may be because the vineyards are outside the delimited production areas or because the grape varieties or winemaking techniques used do not conform to the rules of the local appellations.
The word of the wine: Filling
Gentle transfer from one barrel to another to oxygenate the wine, eliminate some of the lees and reduce the carbon dioxide (fizz) that was released during the fermentations.
