Domaine RougeotCuvée Henri-Rougeot Pommard
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 Cuvée Henri-Rougeot Pommard from the Domaine Rougeot
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Cuvée Henri-Rougeot Pommard of Domaine Rougeot in the region of Burgundy is a with a nice freshness.
Food and wine pairings with Cuvée Henri-Rougeot Pommard
Pairings that work perfectly with Cuvée Henri-Rougeot Pommard
Original food and wine pairings with Cuvée Henri-Rougeot Pommard
The Cuvée Henri-Rougeot Pommard of Domaine Rougeot matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of quick and easy monkfish tail, veal shoulder with cream and tarragon or paella valenciana (without seafood).
Details and technical informations about Domaine Rougeot's Cuvée Henri-Rougeot Pommard.
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.
Informations about the Domaine Rougeot
The Domaine Rougeot is one of of the world's great estates. It offers 85 wines for sale in the of Pommard to come and discover on site or to buy online.
The wine region of Pommard
Sturdy bastion of the Côte de Beaune: signature Pinot Noir as exclusive king red — deep red with mauve glints, frank and powerful with notes of blackberry, blueberry, redcurrant, concentrated cherry and ripe plum, evolving into leather, pepper and chocolate with age, firm tannins and dense structure. More powerful and tannic than its neighbours (Volnay, Beaune), needing a few years' cellaring. Village AOC (1936) between Beaune and Volnay, rich clay-limestone, 28 Premiers Crus (Rugiens, Épenots).
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: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
