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 boles de picolat (catalan meatballs), potjevlesch (northern france) or duck sleeves in cider.
Details and technical informations about Winery Françoise Chauvenet's Vieilles Vignes Bourgogne.
Discover the grape variety: Taraboussié
An ancient grape variety most likely originating from the Aveyron region, now in danger of extinction. Published genetic analyses have revealed that it is related to one or more grape varieties, including Mouyssaguès. For more details, click here! - Synonymy: tarabassié (for all the synonyms of the grape varieties, click here!).
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: Hat
Solid part (marc), composed of pips and skins (sometimes of the stalk), which forms at the top of the tank during fermentation. The pigeage consists in breaking this cap to put back in suspension these elements and to favour the exchanges between the juice and the skins.
