Château de RougeonHommage Bourgogne
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 Hommage Bourgogne from the Château de Rougeon
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Hommage Bourgogne of Château de Rougeon in the region of Burgundy is a with a nice freshness.
Food and wine pairings with Hommage Bourgogne
Pairings that work perfectly with Hommage Bourgogne
Original food and wine pairings with Hommage Bourgogne
The Hommage Bourgogne of Château de Rougeon matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of enchiladas franchouillards, veal escalope with marsala or watercress salad with vitamins.
Details and technical informations about Château de Rougeon's Hommage Bourgogne.
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 Château de Rougeon
The Château de Rougeon is one of of the world's greatest estates. It offers 13 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: Discharge
In the traditional method, elimination of the yeast deposit formed during the second fermentation in the bottle.
