Winery Jean-Pierre MichelVendanges du Dix-Huit Octobre
White wine
This wine generally goes well with rich fish (salmon, tuna etc), shellfish or mild and soft cheese.
Food and wine pairings with Vendanges du Dix-Huit Octobre
Pairings that work perfectly with Vendanges du Dix-Huit Octobre
Original food and wine pairings with Vendanges du Dix-Huit Octobre
The Vendanges du Dix-Huit Octobre of Winery Jean-Pierre Michel matches generally quite well with dishes such as recipes .
Details and technical informations about Winery Jean-Pierre Michel's Vendanges du Dix-Huit Octobre.
Discover the grape variety: Chancellor
Cross between 5163 Seibel (2 Gaillard x 2510 Seibel) and 880 Seibel (28112 Couderc x 2003 Seibel) obtained by Albert Seibel (1844-1936). It was the first direct-producing hybrid cultivated in France and has now practically disappeared. It can still be found in a few old vines in the form of isolated strains. It can be found in the United States (New York, etc.) and in Canada, where it is part of the grape varieties grown on a large number of vineyards.
Informations about the Winery Jean-Pierre Michel
The Winery Jean-Pierre Michel is one of of the world's greatest estates. It offers 9 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: Alcoholic fermentation
Transformation of sugars into alcohol under the effect of yeast. These yeasts exist in their natural state in the vineyards and in the cellars. Artificial seeding with selected yeasts is however very often practiced.
