
Winery Terres d'AromesCave 18 Bourgogne
This wine generally goes well with poultry, beef or veal.
Food and wine pairings with Cave 18 Bourgogne
Pairings that work perfectly with Cave 18 Bourgogne
Original food and wine pairings with Cave 18 Bourgogne
The Cave 18 Bourgogne of Winery Terres d'Aromes matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of shoulder of suckling lamb confit with herbs, alsatian fondue or duck legs confit.
Details and technical informations about Winery Terres d'Aromes's Cave 18 Bourgogne.
Discover the grape variety: Rousseli
Most certainly Provençal and more particularly, as its name indicates, from the Var department. It is in the process of disappearing because it is practically no longer multiplied in nurseries, although it is registered in the Official Catalogue of wine grape varieties, list A. It is probably a descendant of the white gouais and the black ouliven, to be continued! Rousseli is practically unknown in other wine-producing countries, in France it was used both as a table grape and as a wine grape.
Informations about the Winery Terres d'Aromes
The Winery Terres d'Aromes is one of of the world's greatest estates. It offers 4 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: Tertiary aromas
Aromas resulting from the aging of the wine in the bottle. The aromas evolve with time, from fresh fruitiness to notes of stewed, candied or dried fruit, to aromas of venison or undergrowth.












