Winery TernynckGrande Reserve Bourgogne Pinot Noir
Red wine
This wine generally goes well with poultry, beef or veal.
Food and wine pairings with Grande Reserve Bourgogne Pinot Noir
Pairings that work perfectly with Grande Reserve Bourgogne Pinot Noir
Original food and wine pairings with Grande Reserve Bourgogne Pinot Noir
The Grande Reserve Bourgogne Pinot Noir of Winery Ternynck matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of romazava (madagascar), stuffed red mullet ballotines or duck legs with honey and orange.
Details and technical informations about Winery Ternynck's Grande Reserve Bourgogne Pinot Noir.
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.
Last vintages of this wine
The best vintages of Grande Reserve Bourgogne Pinot Noir from Winery Ternynck are 0
Informations about the Winery Ternynck
The Winery Ternynck is one of of the world's great estates. It offers 8 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: Vinification of sweet wines
Moelleux and liquoreux wines are characterized by the presence of residual sugars (natural sugar of the grape), not transformed into alcohol under the effect of yeasts. The fermentation is stopped by cold and by the addition of sulphur dioxide (sulphur).
