The Winery Partouche is one of the best wineries to follow in Côte Chalonnaise.. It offers 8 wines for sale in of Côte Chalonnaise to come and discover on site or to buy online.
Looking for the best Winery Partouche wines in Côte Chalonnaise among all the wines in the region? Check out our tops of the best red, white or effervescent Winery Partouche wines. Also find some food and wine pairings that may be suitable with the wines from this area. Learn more about the region and the Winery Partouche wines with technical and enological descriptions.
How Winery Partouche wines pair with each other generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of express veal stew in a pressure cooker, meatballs catalan style or mixed paella valenciana.
Burgundian sub-region between Chagny and Saint-Gengoux, clay-limestone slopes south of the Côte de Beaune. Signature Pinot Noir and Chardonnay with excellent Burgundian quality-price ratio. Fine reds with notes of red cherry, raspberry, undergrowth (Mercurey, Givry) — silky and accessible. Taut, mineral whites (Rully, Montagny): citrus, white flowers, butter, hazelnut.
Lively Aligoté in Bouzeron. Strong Crémant de Bourgogne production.
How Winery Partouche wines pair with each other generally quite well with dishes of pasta, rich fish (salmon, tuna etc) or shellfish such as recipes of pasta with lemon and comté cheese, leek and fresh salmon tart or soupions à la provençale.
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.
Planning a wine route in the of Côte Chalonnaise? Here are the wineries to visit and the winemakers to meet during your trip in search of wines similar to Winery Partouche.
Whites with many faces: mineral and taut at Chablis (lemon, green apple, flint), opulent and buttery at Meursault and Puligny-Montrachet (hazelnut, brioche, yellow fruits), tense and chalky in Champagne (Blanc de Blancs). Also vinified sparkling and widely exported (Sonoma, Margaret River, Casablanca). A Burgundian variety, a cross of Pinot Noir × Gouais Blanc, half-sibling of Aligoté.
