Winery Jean Claude MichautBourgogne Epineuil Rosé
Pink wine
This wine generally goes well with pork, poultry or veal.
Food and wine pairings with Bourgogne Epineuil Rosé
Pairings that work perfectly with Bourgogne Epineuil Rosé
Original food and wine pairings with Bourgogne Epineuil Rosé
The Bourgogne Epineuil Rosé of Winery Jean Claude Michaut matches generally quite well with dishes such as recipes .
Details and technical informations about Winery Jean Claude Michaut's Bourgogne Epineuil Rosé.
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 Jean Claude Michaut
The Winery Jean Claude Michaut is one of wineries to follow in Bourgogne Epineuil.. It offers 4 wines for sale in the of Bourgogne Epineuil to come and discover on site or to buy online.
The wine region of Bourgogne Epineuil
The wine region of Bourgogne Epineuil is located in the region of Tonnerre of Bourgogne Epineuil of France. Wineries and vineyards like the Domaine Garnier et Fils or the Domaine Dominique Gruhier produce mainly wines red, pink and white. The most planted grape varieties in the region of Bourgogne Epineuil are Pinot noir, Pinot gris and Chardonnay, they are then used in wines in blends or as a single variety. On the nose of Bourgogne Epineuil often reveals types of flavors of leather, red fruit or red currant and sometimes also flavors of black cherries, citrus fruit or microbio.
The word of the wine: Filling
Gentle transfer from one barrel to another to oxygenate the wine, eliminate some of the lees and reduce the carbon dioxide (fizz) that was released during the fermentations.
