Winery La BurgondieSaint-Bris
White wine
In the mouth this white wine is a powerful with a nice freshness.
This wine generally goes well with rich fish (salmon, tuna etc), shellfish or mild and soft cheese.
The Saint-Bris of the Winery La Burgondie is in the top 20 of wines of Saint-Bris.
Taste structure of the Saint-Bris from the Winery La Burgondie
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Saint-Bris of Winery La Burgondie in the region of Burgundy is a powerful with a nice freshness.
Food and wine pairings with Saint-Bris
Pairings that work perfectly with Saint-Bris
Original food and wine pairings with Saint-Bris
The Saint-Bris of Winery La Burgondie matches generally quite well with dishes of pasta, rich fish (salmon, tuna etc) or shellfish such as recipes of pumpkin and courgette lasagne, potato and smoked salmon gratin or thai shrimp sauce.
Details and technical informations about Winery La Burgondie's Saint-Bris.
Discover the grape variety: Bronner
Lively, fresh dry whites with a pale golden hue, a lean palate and preserved acidity, with delicate notes of citrus, green apple, pear, white flowers, pineapple and light muscat hints. Refreshing profile. Disease-resistant interspecific variety, a locomotive of northern organic vineyards: Germany, Italy (Trentino), Belgium, Netherlands, Denmark and the UK. German hybrid created in 1975 in Freiburg by Norbert Becker.
Last vintages of this wine
The best vintages of Saint-Bris from Winery La Burgondie are 2019, 2018, 2017, 2016 and 2015.
Informations about the Winery La Burgondie
The Winery La Burgondie is one of of the world's great estates. It offers 40 wines for sale in the of Saint-Bris to come and discover on site or to buy online.
The wine region of Saint-Bris
Unique Burgundy AOC in the Yonne (southwest Auxerre, only Burgundy AOC using Sauvignon): Sauvignon Blanc and Sauvignon Gris signature white kings — pale robe evolving from lime and grapefruit to lilac and acacia floral notes, discreet Kimmeridgian limestone minerality, clean palate with integrated acidity, chiselled mineral finish. Atypical Burgundian cépage, pairs with oysters, shellfish and fresh goat's cheese.
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: Oxidative (breeding)
A method of ageing which aims to give the wine certain aromas of evolution (dried fruit, bitter orange, coffee, rancio, etc.) by exposing it to the air; it is then matured either in barrels, demi-muids or unoaked casks, sometimes stored in the open air, or in barrels exposed to the sun and to temperature variations. This type of maturation characterizes certain natural sweet wines, ports and other liqueur wines.
