Winery Tresch ClergetRomain Dubois Semi Dry
Red wine
This wine generally goes well with poultry, beef or veal.
Food and wine pairings with Romain Dubois Semi Dry
Pairings that work perfectly with Romain Dubois Semi Dry
Original food and wine pairings with Romain Dubois Semi Dry
The Romain Dubois Semi Dry of Winery Tresch Clerget matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of homemade italian lasagna, escargots à la bordelaise or rabbit with basquaise sauce.
Details and technical informations about Winery Tresch Clerget's Romain Dubois Semi Dry.
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 Winery Tresch Clerget
The Winery Tresch Clerget is one of of the world's great estates. It offers 106 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: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
