Winery Paul Bouchard et CieCuvée du Régiment
Red wine
This wine generally goes well with poultry, beef or veal.
Food and wine pairings with Cuvée du Régiment
Pairings that work perfectly with Cuvée du Régiment
Original food and wine pairings with Cuvée du Régiment
The Cuvée du Régiment of Winery Paul Bouchard et Cie matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of monkfish (anglerfish) à la sétoise, veal shank in a pot au feu with star anise or saddle of hare jura style.
Details and technical informations about Winery Paul Bouchard et Cie's Cuvée du Régiment.
Discover the grape variety: Pascal
Pascal blanc is a grape variety that originated in France (Provence). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. Pascal blanc can be found in many vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhone valley, Loire valley, Savoie & Bugey, Beaujolais.
Informations about the Winery Paul Bouchard et Cie
The Winery Paul Bouchard et Cie is one of wineries to follow in Bourgogne.. It offers 69 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: Thermoregulation
Control of the vinification temperatures (by circulating hot or cold water on the walls of the vats, for example). This is a major step forward, which in particular helps to preserve the freshness of the aromas threatened by excessive temperature rises during fermentation.
