Winery Jean DesrochesSaint Romain
Red wine
In the mouth this red wine is a with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Saint Romain from the Winery Jean Desroches
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Saint Romain of Winery Jean Desroches in the region of Burgundy is a with a nice freshness.
Food and wine pairings with Saint Romain
Pairings that work perfectly with Saint Romain
Original food and wine pairings with Saint Romain
The Saint Romain of Winery Jean Desroches matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of roast beef in a crust (onions & mustard), pork tenderloin with onions or lamb chops marinated with herbs.
Details and technical informations about Winery Jean Desroches's Saint Romain.
Discover the grape variety: Catarratto
Most certainly of Italian origin, more exactly from Sicily where it is very present, ... almost unknown in France, met in Tunisia. It is involved in the production of the famous Marsala.
Informations about the Winery Jean Desroches
The Winery Jean Desroches is one of of the world's greatest estates. It offers 5 wines for sale in the of Côte de Beaune to come and discover on site or to buy online.
The wine region of Côte de Beaune
The Côte de Burgundy/cote-de-beaune/beaune">Beaune is a key wine region in Burgundy, eastern France. It owes its name to its main town, Beaune - the epicentre of local wine production and trade. Renowned for producing some of the world's most expensive white wines (most of which bear the name Montrachet in one form or another), the region also produces a handful of Burgundy's finest red wines, including those from the premier crus Pommard and grand cru Corton. As with most Burgundy wines, the white wines are made from Hardonnay">Chardonnay, the reds from Pinot Noir.
The wine region of Burgundy
Bourgogne is the catch-all regional appellation title of the Burgundy wine region in eastern France ("Bourgogne" is the French name for Burgundy). Burgundy has a Complex and comprehensive appellation system; counting Premier Cru and Grand Cru titles, the region has over 700 appellation titles for its wines. Thus, Burgundy wines often come from one Vineyard (or several separate vineyards) without an appellation title specific to the region, Village or even vineyard. A standard Burgundy wine may be made from grapes grown in one or more of Burgundy's 300 communes.
The word of the wine: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
