Winery Thierry Violot-GuillemardBourgogne Grand Ordinaire
Red wine
This wine generally goes well with poultry, beef or veal.
Food and wine pairings with Bourgogne Grand Ordinaire
Pairings that work perfectly with Bourgogne Grand Ordinaire
Original food and wine pairings with Bourgogne Grand Ordinaire
The Bourgogne Grand Ordinaire of Winery Thierry Violot-Guillemard matches generally quite well with dishes such as recipes .
Details and technical informations about Winery Thierry Violot-Guillemard's Bourgogne Grand Ordinaire.
Discover the grape variety: Pinot noir
Pinot noir is an important red grape variety in Burgundy and Champagne, and its reputation is well known! Great wines such as the Domaine de la Romanée Conti elaborate their wines from this famous grape variety, and make it a great variety. When properly vinified, pinot noit produces red wines of great finesse, with a wide range of aromas depending on its advancement (fruit, undergrowth, leather). it is also the only red grape variety authorized in Alsace. Pinot Noir is not easily cultivated beyond our borders, although it has enjoyed some success in Oregon, the United States, Australia and New Zealand.
Informations about the Winery Thierry Violot-Guillemard
The Winery Thierry Violot-Guillemard is one of wineries to follow in Bourgogne.. It offers 28 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: Drawing (liqueur de)
In champagne and sparkling wines of traditional method, addition to the wine, at the time of bottling (tirage) of sugars and yeasts dissolved in wine. These components will provoke the second fermentation in the bottle leading to the formation of carbon dioxide bubbles.
