Winery Bertrand AmbroiseBourgogne Côte d’Or
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 Bourgogne Côte d’Or from the Winery Bertrand Ambroise
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Bourgogne Côte d’Or of Winery Bertrand Ambroise in the region of Burgundy is a with a nice freshness.
Food and wine pairings with Bourgogne Côte d’Or
Pairings that work perfectly with Bourgogne Côte d’Or
Original food and wine pairings with Bourgogne Côte d’Or
The Bourgogne Côte d’Or of Winery Bertrand Ambroise matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of navarin of the sea da gigi, veal shoulder with cream and tarragon or rabbit terrine in the style of a grandmother (pas de calais).
Details and technical informations about Winery Bertrand Ambroise's Bourgogne Côte d’Or.
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 Winery Bertrand Ambroise
The Winery Bertrand Ambroise is one of of the world's great estates. It offers 50 wines for sale in the of Burgundy to come and discover on site or to buy online.
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: Fermentation
The process by which grape juice becomes wine, thanks to the action of yeasts that transform sugar into alcohol.
