The Winery Henri Beurdin is one of the best wineries to follow in Haute Loire.. It offers 7 wines for sale in of Haute Loire to come and discover on site or to buy online.
Looking for the best Winery Henri Beurdin wines in Haute Loire among all the wines in the region? Check out our tops of the best red, white or effervescent Winery Henri Beurdin wines. Also find some food and wine pairings that may be suitable with the wines from this area. Learn more about the region and the Winery Henri Beurdin wines with technical and enological descriptions.
How Winery Henri Beurdin wines pair with each other generally quite well with dishes of beef, pork or game (deer, venison) such as recipes of beef tournedos with boursin, cannelloni of meat or grandma melanie's cassoulet.
On the nose the white wine of Winery Henri Beurdin. often reveals types of flavors of citrus, minerality or gooseberry and sometimes also flavors of earth, vegetal or citrus fruit.
Haute Loire is an unofficial name for the wine-producing communes of the Loire Valley located upstream (South and east) from Touraine. It includes two of the Loire's most famous appellations - Sancerre and Pouilly-Fume - along with a number of lesser known appellations such as Orléans, Valencay, Quincy and Côtes du Forez. The concept of a "Haute Loire" sub-region is necessary because the appellations that make it up are not grouped by an administrative or historical region; their main commonality is their proximity to the Loire River. Most other French wine regions correspond closely to an administrative region or department (e.
g. Alsace, Burgundy, Champagne, Provence). There is indeed a department of the Loire, but it is hundreds of miles upstream from the heart of the Loire Vineyard. Ironically, it is home to two of the least known appellations in the Loire Valley: Côte Roannaise and Côtes du Forez.
Like nowhere else on the Loire, these two regions specialize in red and rosé wines made from Gamay. Their style of wine and their sandy, granitic soils mean that they have more in common with Beaujolais (just 50 km to the east) than with any other Loire appellation.
How Winery Henri Beurdin wines pair with each other generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of roast veal in the oven, alsatian sauerkraut or rabbit in sauce.
Cabernet Franc is one of the oldest red grape varieties in Bordeaux. The Libourne region is its terroir where it develops best. The terroirs of Saint-Emilion and Fronsac allow it to mature and develop its best range of aromas. It is also the majority in many blends. The very famous Château Cheval Blanc, for example, uses 60% Cabernet Franc. The wines produced with Cabernet Franc are medium in colour with fine tannins and subtle aromas of small red fruits and spices. When blended with Merlot and Cabernet Sauvignon, it brings complexity and a bouquet of aromas to the wine. It produces fruity wines that can be drunk quite quickly, but whose great vintages can be kept for a long time. It is an earlier grape variety than Cabernet Sauvignon, which means that it is planted as far north as the Loire Valley. In Anjou, it is also used to make sweet rosé wines. Cabernet Franc is now used in some twenty countries in Europe and throughout the world.
How Winery Henri Beurdin wines pair with each other generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of roast veal in the oven, stuffed peppers or roast deer my grandmother's way.
On the nose the red wine of Winery Henri Beurdin. often reveals types of flavors of citrus, gooseberry or vegetal and sometimes also flavors of tree fruit, citrus fruit.
A technique that consists of leaving the grapes to macerate in the open air at a low temperature before fermentation, thus enhancing the aromatic expression of the wine.
Planning a wine route in the of Haute Loire? Here are the wineries to visit and the winemakers to meet during your trip in search of wines similar to Winery Henri Beurdin.
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.
Sequence from the video « At the heart of the Mâcon terroir » which offer a stroll at the heart of the Mâcon terroir. It offers a focus on Mâcon-Vinzelles, one of the 27 geographical denominations of the Mâcon appellation. Travel through the terroirs of the Mâcon appellation by watching the full video : https://www.youtube.com/watch?v=GF20y1aBZh8 Both are available in French and English. Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitter.com/BourgogneW ...
We created this photomontage, to show you the landscapes and the different characteristics of the 14 geographical denominations of the Bourgogne appellation: Wine colors, grape varieties, soil specificities, surface area and production. You’ll become an expert on the Bourgogne appellation! Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitter.com/BourgogneWines/ Instagram: https://www.instagram.com/vinsdebourgogne/ LinkedIn: https://www.linkedin.com/comp ...
Felix Debavelaere, from Domaine Rois Mages mentions the different personnalities of the Rully appellation. It is not easy to put it in a single box, not only because it can be produced in red and white but also because the wines can show different characters according to where the vines are planted. This video is taken from the “Rendez-vous avec les vins de Bourgogne” program (February 2021). Our social media: Facebook: https://www.facebook.com/BourgogneWines Twitter: https://twitter.com/Bourgo ...
A technique that consists of leaving the grapes to macerate in the open air at a low temperature before fermentation, thus enhancing the aromatic expression of the wine.
