Winery L'Insolent NegoceRouge
Red wine
In the mouth this red wine is a with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Rouge from the Winery L'Insolent Negoce
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Rouge of Winery L'Insolent Negoce in the region of Burgundy is a with a nice freshness.
Food and wine pairings with Rouge
Pairings that work perfectly with Rouge
Original food and wine pairings with Rouge
The Rouge of Winery L'Insolent Negoce matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of authentic bolognese sauce (ragù di carne), italian veal roulade or rabbit socks in gibelotte.
Details and technical informations about Winery L'Insolent Negoce's Rouge.
Discover the grape variety: Dorona
An autochthonous Italian grape variety that was cultivated for a very long time, particularly in the Venice region, where it almost disappeared. It seems to be known only in this region and therefore completely unknown in all other wine-producing countries. According to recently published A.D.N. analyses, it is the result of a natural intraspecific cross between Garganega and Tuscan malvasia or malvasia del chianti, which explains why it has long been confused with its mother, Garganega.
Last vintages of this wine
The best vintages of Rouge from Winery L'Insolent Negoce are 0
Informations about the Winery L'Insolent Negoce
The Winery L'Insolent Negoce is one of of the world's great estates. It offers 25 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: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
