Maison de PartageEchezeaux Grand Cru
Red wine
This wine generally goes well with poultry, beef or veal.
The Echezeaux Grand Cru of the Maison de Partage is in the top 10 of wines of Burgundy.
Food and wine pairings with Echezeaux Grand Cru
Pairings that work perfectly with Echezeaux Grand Cru
Original food and wine pairings with Echezeaux Grand Cru
The Echezeaux Grand Cru of Maison de Partage matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of chinese fondue, veal fillet stroganoff or auvergne potée.
Details and technical informations about Maison de Partage's Echezeaux Grand Cru.
Discover the grape variety: Pinot noir
Pinot noir is an important red grape variety in Burgundy and Champagne, and its reputation is well known! Great wines such as the Domaine de la Romanée Conti elaborate their wines from this famous grape variety, and make it a great variety. When properly vinified, pinot noit produces red wines of great finesse, with a wide range of aromas depending on its advancement (fruit, undergrowth, leather). it is also the only red grape variety authorized in Alsace. Pinot Noir is not easily cultivated beyond our borders, although it has enjoyed some success in Oregon, the United States, Australia and New Zealand.
Informations about the Maison de Partage
The Maison de Partage is one of of the world's greatest estates. It offers 7 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: Thinning
Also known as green harvesting, the practice of removing excess bunches of grapes from certain vines, usually in July, but sometimes later. This is often necessary, but not always a good thing, as the remaining bunches often gain weight.
