Domaine RimbertBu End Vin Nature
Red wine
This wine generally goes well with beef, lamb or mature and hard cheese.
Food and wine pairings with Bu End Vin Nature
Pairings that work perfectly with Bu End Vin Nature
Original food and wine pairings with Bu End Vin Nature
The Bu End Vin Nature of Domaine Rimbert matches generally quite well with dishes of beef, lamb or spicy food such as recipes of fillet of beef in a foie gras and truffle crust, traditional tunisian couscous or rigatoni with courgettes and tomatoes.
Details and technical informations about Domaine Rimbert's Bu End Vin Nature.
Discover the grape variety: Velteliner précoce
The early red rosé Velteliner is a grape variety originating from Italy. It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. You can find Velteliner early red rosé in several vineyards: South-West, Cognac, Bordeaux, Savoie & Bugey, Provence & Corsica, Rhone Valley, Loire Valley, Beaujolais.
Last vintages of this wine
The best vintages of Bu End Vin Nature from Domaine Rimbert are 0
Informations about the Domaine Rimbert
The Domaine Rimbert is one of of the world's great estates. It offers 26 wines for sale in the of Vin de France to come and discover on site or to buy online.
The wine region of Vin de France
Vin de France is the most basic level of quality for wines from France. These are generally uncomplicated everyday drinks - most often blends, but perhaps also Varietal wines based on a well-known Grape variety such as Cabernet Sauvignon, Merlot, Chardonnay or Sauvignon Blanc. Wines from France are those that do not meet the criteria stipulated by the Protected Designation of Origin (PDO) or Protected Geographical Indication (PGI) laws (see information on French wine labels). This may be because the vineyards are outside the delimited production areas or because the grape varieties or winemaking techniques used do not conform to the rules of the local appellations.
The word of the wine: Juice
The juice of wine grapes (intended for wine making) is colourless. It is the anthocyanins contained in the grape skin that colour the juice during maceration.
