Domaine Henri & Gilles BuissonSaint-Romain Combe Bazin
Red wine
In the mouth this red wine is a with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Saint-Romain Combe Bazin from the Domaine Henri & Gilles Buisson
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Saint-Romain Combe Bazin of Domaine Henri & Gilles Buisson in the region of Burgundy is a with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Saint-Romain Combe Bazin of Domaine Henri & Gilles Buisson in the region of Burgundy often reveals types of flavors of earthy, red fruit or tobacco and sometimes also flavors of mushroom, non oak or earth.
Food and wine pairings with Saint-Romain Combe Bazin
Pairings that work perfectly with Saint-Romain Combe Bazin
Original food and wine pairings with Saint-Romain Combe Bazin
The Saint-Romain Combe Bazin of Domaine Henri & Gilles Buisson matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of roast beef with garlic, sauté of veal with the moulinex cookeo or duck stew.
Details and technical informations about Domaine Henri & Gilles Buisson's Saint-Romain Combe Bazin.
Discover the grape variety: Pinot noir
Elegant reds, light in colour with silky tannins, showing strawberry, cherry and raspberry aromas, evolving to forest floor, mushroom and spice with age. Fresh acidity, delicate finish. Star of the Côte d'Or (Romanée-Conti, Chambertin, Volnay), pillar of Champagne (Blanc de Noirs) and signature of Oregon, Central Otago and Sonoma Coast. An early-ripening Burgundian variety, one of the world's greatest.
Last vintages of this wine
The best vintages of Saint-Romain Combe Bazin from Domaine Henri & Gilles Buisson are 2016, 2017, 2015, 2014
Informations about the Domaine Henri & Gilles Buisson
The Domaine Henri & Gilles Buisson is one of of the world's great estates. It offers 34 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: 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.
