Winery Jean Marc TroncyDomaine de La Ricottière Bourgogne Blanc
White wine
This wine generally goes well with rich fish (salmon, tuna etc), shellfish or mild and soft cheese.
Food and wine pairings with Domaine de La Ricottière Bourgogne Blanc
Pairings that work perfectly with Domaine de La Ricottière Bourgogne Blanc
Original food and wine pairings with Domaine de La Ricottière Bourgogne Blanc
The Domaine de La Ricottière Bourgogne Blanc of Winery Jean Marc Troncy matches generally quite well with dishes of pasta, rich fish (salmon, tuna etc) or shellfish such as recipes of mascarpone/gorgonzola macaroni gratin, raw salmon marinade with vinegars or marmite dieppoise.
Details and technical informations about Winery Jean Marc Troncy's Domaine de La Ricottière Bourgogne Blanc.
Discover the grape variety: Chardonnay
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.
Informations about the Winery Jean Marc Troncy
The Winery Jean Marc Troncy is one of of the world's greatest estates. It offers 3 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: Flavours
There are generally four so-called fundamental flavours: acidity, bitterness, sweetness and saltiness. The first three are considered to be the building blocks of the structure of wines. They are perceived by the taste buds that cover the surface of the tongue.
