Winery Julien BraudMelon de Bourgogne
White wine
In the mouth this white wine is a with a nice freshness.
This wine generally goes well with appetizers and snacks, lean fish or shellfish.
Taste structure of the Melon de Bourgogne from the Winery Julien Braud
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Melon de Bourgogne of Winery Julien Braud in the region of Loire Valley is a with a nice freshness.
Food and wine pairings with Melon de Bourgogne
Pairings that work perfectly with Melon de Bourgogne
Original food and wine pairings with Melon de Bourgogne
The Melon de Bourgogne of Winery Julien Braud matches generally quite well with dishes of shellfish, appetizers and snacks or lean fish such as recipes of sautéed squid with parsley, baked tortilla or fillet of saithe with mustard.
Details and technical informations about Winery Julien Braud's Melon de Bourgogne.
Discover the grape variety: Fuëlla nera
Fuella nera noir is a grape variety that originated in France (Provence). It produces a variety of grape especially used for the elaboration of wine. It is rare to find this grape to eat on our tables. The Fuella nera noir can be found cultivated in these vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley.
Informations about the Winery Julien Braud
The Winery Julien Braud is one of of the world's greatest estates. It offers 16 wines for sale in the of Loire Valley to come and discover on site or to buy online.
The wine region of Loire Valley
The Loire Valley is a key wine region in western France. It follows the course of the Loire River on its Long journey through the heart of France, from the inland hills of the Auvergne to the plains of the French Atlantic coast near Nantes (Muscadet country). Important in terms of quantity and quality, the region produces large quantities (about 4 million h/l each year) of everyday wines, as well as some of France's greatest wines. Diversity is another of the region's major assets; the styles of wine produced here range from the light, tangy Muscadet to the Sweet, honeyed Bonnezeaux, the Sparkling whites of Vouvray and the juicy, Tannic reds of Chinon and Saumur.
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.
