Winery Flavigny AlésiaLa Convivialite Auxerrois
White wine
This wine generally goes well with rich fish (salmon, tuna etc), shellfish or mild and soft cheese.
Food and wine pairings with La Convivialite Auxerrois
Pairings that work perfectly with La Convivialite Auxerrois
Original food and wine pairings with La Convivialite Auxerrois
The La Convivialite Auxerrois of Winery Flavigny Alésia matches generally quite well with dishes such as recipes .
Details and technical informations about Winery Flavigny Alésia's La Convivialite Auxerrois.
Discover the grape variety: Auxerrois
Auxerrois is a white grape variety native to Lorraine, which is also found in Alsace and in the Loire Valley, where it took off in 1950. Its name comes from the nurseries in Auxerre where it found refuge during the Second World War. Often called Pinot Auxerrois, it is part of the Moselle, Alsace and Côtes-de-Toul AOC grape varieties. Auxerrois should not be confused with côt or malbec, which are red grape varieties from the Cahors region and which may bear the same name. The bunches of Auxerrois are of medium size with small berries. It is a semi-late grape variety whose buds only come out when temperatures are well above 10°C. Auxerrois wines are characterized by finesse and acidity and subtle aromas of exotic fruits, fruits and white flowers. In France, it represents 1,600 hectares of production and some small parcels of Auxerrois are also present in Luxembourg, Germany, Canada and South Africa (2,300 hectares in total).
Informations about the Winery Flavigny Alésia
The Winery Flavigny Alésia is one of of the world's great estates. It offers 24 wines for sale in the of Coteaux de l'Auxois to come and discover on site or to buy online.
The wine region of Coteaux de l'Auxois
Coteaux de l'Auxois is a PGI title covering an area of land in the western Part of the Côte d'Or department in eastern France. The list of authorised Grape varieties is fairly Short and focuses - perhaps not surprisingly - on the traditional Burgundy varieties. While Pinot Noir and Chardonnay dominate, Melon de Bourgogne, Gamay, Pinot Gris and Aligoté are all allowed in the wines. A range of wine styles are produced here, from light, immediate drinking wines to slightly richer wines that can be aged.
News related to this wine
An overview of the Rully appellation
The Bourgogne Wine Board (BIVB) invites you to a survey above the vineyard of Rully. Situated at the end of the Côte de Beaune region, it marks the begining of the côte chalonnaise with such a diversity of landscapes. Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitter.com/BourgogneWines/ Instagram: https://www.instagram.com/vinsdebourgogne/ LinkedIn: https://www.linkedin.com/company/bivb Find out more on our website: https://www.bourgogne-wines ...
The Irancy appellation seen by Clotilde Davenne
Clotilde Davenne, from the eponymous estate, mentions the cherry as a main characteristic of the Irancy appellation. She tells us about the Pinot Noir variety which reveals, in its northern location of Bourgogne, lots of freshness and fruitiness that gives the appellation a very special place among the wines of the region. This video is taken from the “Rendez-vous avec les vins de Bourgogne” program (June 2020). Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https: ...
At the heart of the terroirs of Mâcon-Péronne
Sequence from the video « At the heart of the Mâcon terroir » which offer a stroll at the heart of the Mâcon terroir. It offers a focus on Mâcon-Péronne, one of the 27 geographical denominations of the Mâcon appellation. Travel through the terroirs of the Mâcon appellation by watching the full video : https://www.youtube.com/watch?v=GF20y1aBZh8 Both are availablein French and English. Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitter.com/BourgogneWine ...
The word of the wine: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
