Winery Pierre RousseauCuvée Rousson
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 Cuvée Rousson from the Winery Pierre Rousseau
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Cuvée Rousson of Winery Pierre Rousseau in the region of Burgundy is a with a nice freshness.
Food and wine pairings with Cuvée Rousson
Pairings that work perfectly with Cuvée Rousson
Original food and wine pairings with Cuvée Rousson
The Cuvée Rousson of Winery Pierre Rousseau matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of enchiladas franchouillards, sauté of veal with mushrooms or wild boar bourguignon.
Details and technical informations about Winery Pierre Rousseau's Cuvée Rousson.
Discover the grape variety: Pinot noir
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.
Informations about the Winery Pierre Rousseau
The Winery Pierre Rousseau is one of of the world's greatest estates. It offers 9 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: Pigeage
Operation consisting of a vertical treading to push the cap of marc into the wine, which promotes extraction. Pigeage can be carried out mechanically with jacks that plunge into the vat. Traditionally, it is the men who go down into the vats and push the cap by trampling it.
