Winery Marc JambonLa Vernillère
Red wine
This wine generally goes well with poultry, beef or veal.
Food and wine pairings with La Vernillère
Pairings that work perfectly with La Vernillère
Original food and wine pairings with La Vernillère
The La Vernillère of Winery Marc Jambon matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of american fillet (belgian-style beef tartar), roast veal with caramelized carrots or duck breast with foie gras sauce.
Details and technical informations about Winery Marc Jambon's La Vernillère.
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 Winery Marc Jambon
The Winery Marc Jambon is one of of the world's great estates. It offers 33 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: Vatting
After five to eight days of alcoholic fermentation, it is possible to prolong the maceration in order to extract the maximum amount of matter from the marc. The wines obtained in this way are rich and full-bodied, and in principle are intended for laying down.
