Winery Patrick ClémencetBourgogne Passetoutgrain
Red wine
This wine generally goes well with poultry, beef or veal.
Food and wine pairings with Bourgogne Passetoutgrain
Pairings that work perfectly with Bourgogne Passetoutgrain
Original food and wine pairings with Bourgogne Passetoutgrain
The Bourgogne Passetoutgrain of Winery Patrick Clémencet matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of bernard's potée, guinea fowl with olives or duck breast with balsamic vinegar.
Details and technical informations about Winery Patrick Clémencet's Bourgogne Passetoutgrain.
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 Patrick Clémencet
The Winery Patrick Clémencet is one of of the world's great estates. It offers 71 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: Passerillage
Concentration of the grape by drying out, under the influence of wind or sun, as opposed to botrytisation, which is the concentration obtained by the development of the "noble rot" for which Botrytis cinerea is responsible. The word is mainly used for sweet wines.
