Domaine du PechLe Pech Badin Blanc
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with rich fish (salmon, tuna etc), shellfish or mild and soft cheese.
Taste structure of the Le Pech Badin Blanc from the Domaine du Pech
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Le Pech Badin Blanc of Domaine du Pech in the region of Burgundy is a powerful.
Food and wine pairings with Le Pech Badin Blanc
Pairings that work perfectly with Le Pech Badin Blanc
Original food and wine pairings with Le Pech Badin Blanc
The Le Pech Badin Blanc of Domaine du Pech matches generally quite well with dishes of pasta, rich fish (salmon, tuna etc) or shellfish such as recipes of zucchini and goat cheese lasagna, salmon crumble or clams in white wine.
Details and technical informations about Domaine du Pech's Le Pech Badin Blanc.
Discover the grape variety: Molinera gorda
An ancient table grape of Spanish origin. Little known in France, it can still be found in Italy, Australia, the United States (California), Mexico where it is grown in pergolas, etc. It should not be confused with the molinara grown and known in Italy.
Informations about the Domaine du Pech
The Domaine du Pech is one of of the world's greatest estates. It offers 8 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: Phenolic ripeness
A distinction is made between the ripeness of sugars and acids and the ripeness of tannins and other compounds such as anthocyanins and tannins, which will bring structure and colour. Grapes can be measured at 13° potential without having reached this phenolic maturity. Vinified at this stage, they will give hard, astringent wines, without charm.
