Vignerons de Saint-Pey-GenissacJules Roy Crémant de Bourgogne Brut
Sparkling wine
In the mouth this sparkling wine is a powerful with a nice vivacity and a fine and pleasant bubble.
This wine generally goes well with poultry, appetizers and snacks or lean fish.
Taste structure of the Jules Roy Crémant de Bourgogne Brut from the Vignerons de Saint-Pey-Genissac
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Jules Roy Crémant de Bourgogne Brut of Vignerons de Saint-Pey-Genissac in the region of Burgundy is a powerful with a nice vivacity and a fine and pleasant bubble.
Food and wine pairings with Jules Roy Crémant de Bourgogne Brut
Pairings that work perfectly with Jules Roy Crémant de Bourgogne Brut
Original food and wine pairings with Jules Roy Crémant de Bourgogne Brut
The Jules Roy Crémant de Bourgogne Brut of Vignerons de Saint-Pey-Genissac matches generally quite well with dishes of shellfish, poultry or appetizers and snacks such as recipes of yakisoba (fried noodles), baked chicken legs or cream of asparagus soup in verrines.
Details and technical informations about Vignerons de Saint-Pey-Genissac's Jules Roy Crémant de Bourgogne Brut.
Discover the grape variety: Durif
Powerful, deeply coloured reds with an inky, near-black robe, firm tannins and dense palate. Intense aromas of blackberry, plum, blackcurrant, black pepper, chocolate, spices and balsamic notes. Fine ageing potential. Near-extinct in France, it became a star as Petite Sirah in California (Napa, Lodi, Paso Robles) and is emblematic of Rutherglen, Australia. French variety created in 1880 by François Durif in the Isère (spontaneous cross of Syrah × Peloursin).
Informations about the Vignerons de Saint-Pey-Genissac
The Vignerons de Saint-Pey-Genissac is one of of the world's greatest estates. It offers 3 wines for sale in the of Crémant de Bourgogne to come and discover on site or to buy online.
The wine region of Crémant de Bourgogne
Traditional-method sparkling, a direct alternative to Champagne. Fine, persistent bubbles, fresh nose of green apple, lemon, white flowers, brioche and almond, taut and elegant palate (9 months minimum on lees, often 12-24). Based on Chardonnay (freshness and finesse) and Pinot Noir (roundness and red fruits), sometimes Aligoté, Gamay and Melon. Blanc de Blancs, Blanc de Noirs and fleshy rosé versions (strawberry, raspberry).
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: Botrytis
Fungus that causes grape rot.
