Winery Duchesse de MagentaBourgogne Rosé
Pink wine
This wine generally goes well with pork, poultry or veal.
Food and wine pairings with Bourgogne Rosé
Pairings that work perfectly with Bourgogne Rosé
Original food and wine pairings with Bourgogne Rosé
The Bourgogne Rosé of Winery Duchesse de Magenta matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of duck with orange, pork cheeks confit in cider or paella valenciana (without seafood).
Details and technical informations about Winery Duchesse de Magenta's Bourgogne Rosé.
Discover the grape variety: Pinot noir
Pinot noir is an important red grape variety in Burgundy and Champagne, and its reputation is well known! Great wines such as the Domaine de la Romanée Conti elaborate their wines from this famous grape variety, and make it a great variety. When properly vinified, pinot noit produces red wines of great finesse, with a wide range of aromas depending on its advancement (fruit, undergrowth, leather). it is also the only red grape variety authorized in Alsace. Pinot Noir is not easily cultivated beyond our borders, although it has enjoyed some success in Oregon, the United States, Australia and New Zealand.
Informations about the Winery Duchesse de Magenta
The Winery Duchesse de Magenta is one of of the world's great estates. It offers 16 wines for sale in the of Burgundy to come and discover on site or to buy online.
The wine region of Burgundy
Bourgogne is the catch-all regional appellation title of the Burgundy wine region in eastern France ("Bourgogne" is the French name for Burgundy). Burgundy has a Complex and comprehensive appellation system; counting Premier Cru and Grand Cru titles, the region has over 700 appellation titles for its wines. Thus, Burgundy wines often come from one Vineyard (or several separate vineyards) without an appellation title specific to the region, Village or even vineyard. A standard Burgundy wine may be made from grapes grown in one or more of Burgundy's 300 communes.
The word of the wine: Residual sugars
Sugars not transformed into alcohol and naturally present in the wine. The perception of residual sugars is conditioned by the acidity of the wine. The more acidic the wine is, the less sweet it will seem, given the same amount of sugar.
