Winery Michel BernardFloren Côte-Rôtie
Red wine
This wine generally goes well with poultry, beef or game (deer, venison).
Food and wine pairings with Floren Côte-Rôtie
Pairings that work perfectly with Floren Côte-Rôtie
Original food and wine pairings with Floren Côte-Rôtie
The Floren Côte-Rôtie of Winery Michel Bernard matches generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of beef and spice stuffed peppers, lamb in a crown with spring vegetables or duck breast with honey.
Details and technical informations about Winery Michel Bernard's Floren Côte-Rôtie.
Discover the grape variety: Ekigaïna
Ekigaïna noir is a grape variety that originated in France (Languedoc). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by medium-sized bunches and small grapes. Ekigaïna noir can be found in several vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Languedoc & Roussillon, Rhone Valley, Armagnac.
Informations about the Winery Michel Bernard
The Winery Michel Bernard is one of wineries to follow in Côte-Rôtie.. It offers 50 wines for sale in the of Côte-Rôtie to come and discover on site or to buy online.
The wine region of Côte-Rôtie
The wine region of Côte-Rôtie is located in the region of Rhône septentrional of Rhone Valley of France. Wineries and vineyards like the Domaine E. Guigal or the Domaine E. Guigal produce mainly wines red, white and sweet.
The wine region of Rhone Valley
The Rhone Valley is a key wine-producing region in Southeastern France. It follows the North-south course of the Rhône for nearly 240 km, from Lyon to the Rhône delta (Bouches-du-Rhône), near the Mediterranean coast. The Length of the valley means that Rhône wines are the product of a wide variety of soil types and mesoclimates. The viticultural areas of the region cover such a distance that there is a widely accepted division between its northern and southern parts.
The word of the wine: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
