Domaine Rapet FrançoisVieilles Vignes Saint-Romain Blanc
White wine
In the mouth this white wine is a powerful with a nice freshness.
This wine generally goes well with rich fish (salmon, tuna etc), shellfish or mild and soft cheese.
Taste structure of the Vieilles Vignes Saint-Romain Blanc from the Domaine Rapet François
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Vieilles Vignes Saint-Romain Blanc of Domaine Rapet François in the region of Burgundy is a powerful with a nice freshness.
Food and wine pairings with Vieilles Vignes Saint-Romain Blanc
Pairings that work perfectly with Vieilles Vignes Saint-Romain Blanc
Original food and wine pairings with Vieilles Vignes Saint-Romain Blanc
The Vieilles Vignes Saint-Romain Blanc of Domaine Rapet François matches generally quite well with dishes of pasta, rich fish (salmon, tuna etc) or shellfish such as recipes of quiche with mixed vegetables, tuna pizza or lobster barbecue.
Details and technical informations about Domaine Rapet François's Vieilles Vignes Saint-Romain Blanc.
Discover the grape variety: Chardonnay
Whites with many faces: mineral and taut at Chablis (lemon, green apple, flint), opulent and buttery at Meursault and Puligny-Montrachet (hazelnut, brioche, yellow fruits), tense and chalky in Champagne (Blanc de Blancs). Also vinified sparkling and widely exported (Sonoma, Margaret River, Casablanca). A Burgundian variety, a cross of Pinot Noir × Gouais Blanc, half-sibling of Aligoté.
Last vintages of this wine
The best vintages of Vieilles Vignes Saint-Romain Blanc from Domaine Rapet François are 2017, 2015, 2013
Informations about the Domaine Rapet François
The Domaine Rapet François is one of of the world's greatest estates. It offers 15 wines for sale in the of Saint-Romain to come and discover on site or to buy online.
The wine region of Saint-Romain
Perched appellation in the heights of the Côte de Beaune (>300 m): Chardonnay signature as king white — golden robe with green hints and signature mineral profile with notes of white flowers (acacia, hawthorn, lime), citrus and a flint touch, lively palate becoming unctuous with age. Pinot Noir as fresh elegant red (black cherry, redcurrant, raspberry, smoked spices, fine tannins). AOC (1947), ~110 ha, marl-limestone slopes, fresh semi-continental climate.
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: Oenologist
Specialist in wine-making techniques. It is a profession and not a passion: one can be an oenophile without being an oenologist (and the opposite too!). Formerly attached to the Faculty of Pharmacy, oenology studies have become independent and have their own university course. Learning to make wine requires a good chemical background but also, increasingly, a good knowledge of the plant. Some oenologists work in laboratories (analysis). Others, the consulting oenologists, work directly in the properties.
