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 such as recipes .
Details and technical informations about Winery Jean Marc Troncy's Domaine de La Ricottière Bourgogne Blanc.
Discover the grape variety: Chardonnay
The white Chardonnay is a grape variety that originated in France (Burgundy). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. White Chardonnay can be found in many vineyards: South West, Burgundy, Jura, Languedoc & Roussillon, Cognac, Bordeaux, Beaujolais, Savoie & Bugey, Loire Valley, Champagne, Rhone Valley, Armagnac, Lorraine, Alsace, Provence & Corsica.
Informations about the Winery Jean Marc Troncy
The Winery Jean Marc Troncy is one of wineries to follow in Bourgogne.. It offers 2 wines for sale in the of Burgundy to come and discover on site or to buy online.
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: Passerillage
Concentration of the grape by drying out, under the influence of wind or sun, as opposed to botrytisation, which is the concentration obtained by the development of the "noble rot" for which Botrytis cinerea is responsible. The word is mainly used for sweet wines.
