Winery HollandTraiteur Du Parc Bourgogne
Red wine
This wine generally goes well with poultry, beef or veal.
Food and wine pairings with Traiteur Du Parc Bourgogne
Pairings that work perfectly with Traiteur Du Parc Bourgogne
Original food and wine pairings with Traiteur Du Parc Bourgogne
The Traiteur Du Parc Bourgogne of Winery Holland matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of beef tongue with vegetables and madeira sauce, roast veal with chanterelles and cream or roast doe in the oven.
Details and technical informations about Winery Holland's Traiteur Du Parc Bourgogne.
Discover the grape variety: Pinot noir
Elegant reds, light in colour with silky tannins, showing strawberry, cherry and raspberry aromas, evolving to forest floor, mushroom and spice with age. Fresh acidity, delicate finish. Star of the Côte d'Or (Romanée-Conti, Chambertin, Volnay), pillar of Champagne (Blanc de Noirs) and signature of Oregon, Central Otago and Sonoma Coast. An early-ripening Burgundian variety, one of the world's greatest.
Informations about the Winery Holland
The Winery Holland is one of of the world's greatest estates. It offers 2 wines for sale in the of Burgundy to come and discover on site or to buy online.
The wine region of Burgundy
Absolute reference for great terroir wines: opulent, mineral Chardonnay in whites (chiselled Chablis, buttery Meursault, majestic Montrachet), fine and silky Pinot Noir in reds (full-bodied Gevrey, structured Pommard, delicate Volnay). Exceptional age-worthy wines with complex notes - red fruits, undergrowth, butter, hazelnut. Some lively Aligoté and light Gamay (Mâconnais). 29,500 ha, 84 tiered AOCs (Régionale, Village, 1er Cru, Grand Cru), 1,247 UNESCO Climats.
The word of the wine: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
