The Winery Jacky Bulliat is one of the best wineries to follow in Bourgogne.. It offers 4 wines for sale in of Burgundy to come and discover on site or to buy online.
Looking for the best Winery Jacky Bulliat wines in Burgundy among all the wines in the region? Check out our tops of the best red, white or effervescent Winery Jacky Bulliat 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 Jacky Bulliat wines with technical and enological descriptions.
How Winery Jacky Bulliat wines pair with each other generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of green lentils strasbourg style, tomato, zucchini and tuna flan or summer tuna quiche.
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.
How Winery Jacky Bulliat wines pair with each other generally quite well with dishes of pasta, veal or pork such as recipes of pasta with chicken and curry, veal roast, country style or penne à la toscane.
Light and supple reds with a lightly coloured ruby robe, melted tannins and moderate acidity, with simple aromas of red fruits (cherry, strawberry), floral notes and a rustic profile. Easy-drinking, low-alcohol thirst-quenchers best drunk young. Once ubiquitous in the 19th century, now marginal but preserved in IGP Pays d'Hérault. An autochthonous Languedoc variety, currently in revival for modern light cuvées.
Planning a wine route in the of Burgundy? Here are the wineries to visit and the winemakers to meet during your trip in search of wines similar to Winery Jacky Bulliat.
Whites with many faces: mineral and taut at Chablis (lemon, green apple, flint), opulent and buttery at Meursault and Puligny-Montrachet (hazelnut, brioche, yellow fruits), tense and chalky in Champagne (Blanc de Blancs). Also vinified sparkling and widely exported (Sonoma, Margaret River, Casablanca). A Burgundian variety, a cross of Pinot Noir × Gouais Blanc, half-sibling of Aligoté.
