Winery Gabart LavalLa Rosette Bourgogne Corsé
Red wine
This wine generally goes well with poultry, beef or veal.
Food and wine pairings with La Rosette Bourgogne Corsé
Pairings that work perfectly with La Rosette Bourgogne Corsé
Original food and wine pairings with La Rosette Bourgogne Corsé
The La Rosette Bourgogne Corsé of Winery Gabart Laval matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of beef stew provencal style, veal cutlets parmigiana or duck breast with goat cheese and local ham.
Details and technical informations about Winery Gabart Laval's La Rosette Bourgogne Corsé.
Discover the grape variety: Pinot noir
Pinot noir is an important red grape variety in Burgundy and Champagne, and its reputation is well known! Great wines such as the Domaine de la Romanée Conti elaborate their wines from this famous grape variety, and make it a great variety. When properly vinified, pinot noit produces red wines of great finesse, with a wide range of aromas depending on its advancement (fruit, undergrowth, leather). it is also the only red grape variety authorized in Alsace. Pinot Noir is not easily cultivated beyond our borders, although it has enjoyed some success in Oregon, the United States, Australia and New Zealand.
Informations about the Winery Gabart Laval
The Winery Gabart Laval is one of of the world's greatest estates. It offers 21 wines for sale in the of Corsica to come and discover on site or to buy online.
The wine region of Corsica
Corsica is an island in the Mediterranean Sea, located between the southeast coast of Provence and the west coast of Tuscany. Although it is closer to Italy, Corsica has been under French rule since 1769 and is one of the 26 regions of France. The island's Italian origins are evident in its wines, which are mainly made from the classic Italian Grapes Vermentino and Sangiovese (known here as Rolle and Nielluccio respectively). Despite its remoteness, Corsican winemakers have amassed an impressive and diverse portfolio of grape varieties - there are very few places on earth where Pinot Noir, Tempranillo and Barbarossa grow side by side.
The word of the wine: Tanin
A natural compound contained in the skin of the grape, the seed or the woody part of the bunch, the stalk. The maceration of red wines allows the extraction of tannins, which give the texture, the solidity and also the mellowness when the tannins are "ripe". The winemaker seeks above all to extract the tannins from the skin, the ripest and most noble. The tannins of the seed or stalk, which are "greener", especially in average years, give the wine hardness and astringency. The wines of Bordeaux (based on Cabernet and Merlot) are full of tannins, those of Burgundy much less so, with Pinot Noir containing little.
