Les Vignerons d'IgéBourgogne Passetoutgrains
Red wine
This wine generally goes well with poultry, beef or veal.
Food and wine pairings with Bourgogne Passetoutgrains
Pairings that work perfectly with Bourgogne Passetoutgrains
Original food and wine pairings with Bourgogne Passetoutgrains
The Bourgogne Passetoutgrains of Les Vignerons d'Igé matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of small stuffed fish from nice, marinated veal skewers with herbs or wild boar stew marinated in red wine.
Details and technical informations about Les Vignerons d'Igé's Bourgogne Passetoutgrains.
Discover the grape variety: Pinot noir
Elegant reds, light in colour with silky tannins, showing strawberry, cherry and raspberry aromas, evolving to forest floor, mushroom and spice with age. Fresh acidity, delicate finish. Star of the Côte d'Or (Romanée-Conti, Chambertin, Volnay), pillar of Champagne (Blanc de Noirs) and signature of Oregon, Central Otago and Sonoma Coast. An early-ripening Burgundian variety, one of the world's greatest.
Informations about the Les Vignerons d'Igé
The Les Vignerons d'Igé is one of of the world's great estates. It offers 32 wines for sale in the of Bourgogne Passe-tout-grains to come and discover on site or to buy online.
The wine region of Bourgogne Passe-tout-grains
Unique Burgundian regional AOC: mandatory co-fermentation of Pinot Noir (min. 30%) and Gamay (min. 15%) blended on grapes. Signature supple thirst-quenching reds with notes of cherry, raspberry, strawberry, flowers and peppery touch, fine tannins and fruity mouth — Pinot brings finesse, Gamay brings vivid fruit.
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: Tertiary aromas
Aromas resulting from the aging of the wine in the bottle. The aromas evolve with time, from fresh fruitiness to notes of stewed, candied or dried fruit, to aromas of venison or undergrowth.
