Winery Marinot VerdunChalencay Rouge
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 Chalencay Rouge from the Winery Marinot Verdun
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Chalencay Rouge of Winery Marinot Verdun in the region of Burgundy is a with a nice freshness.
Food and wine pairings with Chalencay Rouge
Pairings that work perfectly with Chalencay Rouge
Original food and wine pairings with Chalencay Rouge
The Chalencay Rouge of Winery Marinot Verdun matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of burger roll, provencal veal tendrons or rabbit legs with fresh cream.
Details and technical informations about Winery Marinot Verdun's Chalencay Rouge.
Discover the grape variety: Prieto Picudo Tinto
Intensely coloured, fresh reds with a deep purple robe, firm tannins and a taut palate with marked acidity. Signature aromas of black fruits (blackberry, blackcurrant), spice, violet and floral notes. A distinctive, identity-driven variety. Star of the Tierra de León DO, it excels as a single variety, producing unique reds from Castile-León. A native black grape of Spain's León province in Castile-León.
Informations about the Winery Marinot Verdun
The Winery Marinot Verdun is one of of the world's great estates. It offers 67 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: Sulphur
An antiseptic and antioxidant substance known since antiquity, probably already used by the Romans. But it was only in modern times that its use was rediscovered. It will allow a better conservation of the wine and thus favour its export. Sulphur also gave the 18th century winegrower the possibility of extending the maceration period without fearing that the wine would turn sour and thus go from dark rosé wines to the red wines of today. Excessive sulphur, on the other hand, kills happiness, paralysing the aromas and causing headaches.
