Winery Jean Francois QuénardLe Bergeron Comme Avant
White wine
This wine generally goes well with poultry, beef or lamb.
Wine flavors and olphactive analysis
On the nose the Le Bergeron Comme Avant of Winery Jean Francois Quénard in the region of Savoie often reveals types of flavors of earth, microbio or oak.
Food and wine pairings with Le Bergeron Comme Avant
Pairings that work perfectly with Le Bergeron Comme Avant
Original food and wine pairings with Le Bergeron Comme Avant
The Le Bergeron Comme Avant of Winery Jean Francois Quénard matches generally quite well with dishes of beef, lamb or spicy food such as recipes of beef kidney, traditional lamb couscous (from algeria) or carry camaron (gambas) from reunion.
Details and technical informations about Winery Jean Francois Quénard's Le Bergeron Comme Avant.
Discover the grape variety: Cabernet-Sauvignon
Structured, tannic reds, deeply coloured, with aromas of blackcurrant, blackberry, cedar, tobacco and graphite, underpinned by firm acidity and fine ageing potential. Cornerstone of the great Médoc estates (Pauillac, Saint-Estèphe, Saint-Julien) and signature of Napa Valley, Coonawarra and Maipo. The world's most planted red variety, a natural cross of Cabernet Franc x Sauvignon Blanc born in Bordeaux.
Last vintages of this wine
The best vintages of Le Bergeron Comme Avant from Winery Jean Francois Quénard are 2014, 2016, 2015, 2012 and 2013.
Informations about the Winery Jean Francois Quénard
The Winery Jean Francois Quénard is one of of the world's greatest estates. It offers 23 wines for sale in the of Vin de Savoie to come and discover on site or to buy online.
The wine region of Vin de Savoie
French Alpine AOC between lakes and mountains (~1,755 ha, 71% whites). Lively, mineral whites dominate. Signature Jacquere of the Apremont, Abymes, Chignin crus: with signature notes of white flowers, green apple, citrus, almond and gunflint, a taut and thirst-quenching palate — the Savoyard aperitif with fondue or raclette. Altesse (Roussette) more noble and broad (honey, hazelnut, ripe citrus).
The wine region of Savoie
French Alpine vineyard with unique native grapes. Signature Jacquère in whites (~50% of the vineyard): lively, light dry wines with white flowers, green apple, citrus, fresh almond and a mineral touch, perfect with fondue and raclette. Ampler Altesse (Roussette) (pear, honey, hazelnut). Fruity, peppery Mondeuse reds (cherry, violet, firm tannins), light Gamay and fine Pinot Noir.
The word of the wine: Oenologist
Specialist in wine-making techniques. It is a profession and not a passion: one can be an oenophile without being an oenologist (and the opposite too!). Formerly attached to the Faculty of Pharmacy, oenology studies have become independent and have their own university course. Learning to make wine requires a good chemical background but also, increasingly, a good knowledge of the plant. Some oenologists work in laboratories (analysis). Others, the consulting oenologists, work directly in the properties.
