Winery Roland LavantureuxLes Dannots Bourgogne Epineuil
This wine generally goes well with rich fish (salmon, tuna etc), shellfish or mild and soft cheese.
Food and wine pairings with Les Dannots Bourgogne Epineuil
Pairings that work perfectly with Les Dannots Bourgogne Epineuil
Original food and wine pairings with Les Dannots Bourgogne Epineuil
The Les Dannots Bourgogne Epineuil of Winery Roland Lavantureux matches generally quite well with dishes such as recipes .
Details and technical informations about Winery Roland Lavantureux's Les Dannots Bourgogne Epineuil.
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 Roland Lavantureux
The Winery Roland Lavantureux is one of of the world's great estates. It offers 10 wines for sale in the of Bourgogne Epineuil to come and discover on site or to buy online.
The wine region of Bourgogne Epineuil
The wine region of Bourgogne Epineuil is located in the region of Tonnerre of Bourgogne Epineuil of France. Wineries and vineyards like the Domaine Garnier et Fils or the Domaine Dominique Gruhier produce mainly wines red, pink and white. The most planted grape varieties in the region of Bourgogne Epineuil are Pinot noir, Pinot gris and Chardonnay, they are then used in wines in blends or as a single variety. On the nose of Bourgogne Epineuil often reveals types of flavors of leather, red fruit or red currant and sometimes also flavors of black cherries, citrus fruit or microbio.
News related to this wine
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The word of the wine: Evolved
Said of a wine showing by its colour (tuilé in the case of reds, amber in the case of whites), its aromas or its structure that it is nearing the end of its peak and needs to be drunk quickly.