Winery Françoise ChauvenetVieilles Vignes Bourgogne
Red wine
This wine generally goes well with poultry, beef or veal.
Food and wine pairings with Vieilles Vignes Bourgogne
Pairings that work perfectly with Vieilles Vignes Bourgogne
Original food and wine pairings with Vieilles Vignes Bourgogne
The Vieilles Vignes Bourgogne of Winery Françoise Chauvenet matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of southern beef meatballs, veal axoa (basque country) or rabbit with chorizo.
Details and technical informations about Winery Françoise Chauvenet's Vieilles Vignes Bourgogne.
Discover the grape variety: Catawba
American, was widely planted in the first half of the 19th century, particularly in the northern part of the United States. Discovered in 1819, it is the result of an interspecific cross between Vitis Labrusca Linné and Semillon (F. Huber 2016). It can still be found in the United States (New York, Ohio, etc.), Canada (Ontario), Brazil, South Africa, England, etc. In France, it is almost unknown. Note that the Catawba is also related to the concord.
Informations about the Winery Françoise Chauvenet
The Winery Françoise Chauvenet is one of of the world's great estates. It offers 129 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: Noble rot
A fungus called botrytis cinerea that develops during the over-ripening phase, an ally of great sweet white wines, when it concentrates the juice of the berries. It requires the humidity of morning fogs and beautiful sunny days, gives musts very rich in sugar and brings to the wines the famous taste of "roasted".
