Winery MoingeonDom Bruno Demi Sec
Sparkling wine
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Dom Bruno Demi Sec
Pairings that work perfectly with Dom Bruno Demi Sec
Original food and wine pairings with Dom Bruno Demi Sec
The Dom Bruno Demi Sec of Winery Moingeon matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of turkey stuffed with chestnuts, skate wings with black butter sauce or quiche without eggs.
Details and technical informations about Winery Moingeon's Dom Bruno Demi Sec.
Discover the grape variety: Chardonnay
The white Chardonnay is a grape variety that originated in France (Burgundy). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. White Chardonnay can be found in many vineyards: South West, Burgundy, Jura, Languedoc & Roussillon, Cognac, Bordeaux, Beaujolais, Savoie & Bugey, Loire Valley, Champagne, Rhone Valley, Armagnac, Lorraine, Alsace, Provence & Corsica.
Informations about the Winery Moingeon
The Winery Moingeon is one of wineries to follow in Bourgogne.. It offers 9 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: Filling
Gentle transfer from one barrel to another to oxygenate the wine, eliminate some of the lees and reduce the carbon dioxide (fizz) that was released during the fermentations.
