Winery Vincent BarbierBourgogne La Balonge
Red wine
This wine generally goes well with poultry, beef or veal.
Food and wine pairings with Bourgogne La Balonge
Pairings that work perfectly with Bourgogne La Balonge
Original food and wine pairings with Bourgogne La Balonge
The Bourgogne La Balonge of Winery Vincent Barbier matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of steak tartare, duck breast with pepper sauce or duck breast with honey sauce.
Details and technical informations about Winery Vincent Barbier's Bourgogne La Balonge.
Discover the grape variety: Merlot
Merlot noir is a grape variety that originated in France (Bordeaux). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small to medium sized bunches, and medium sized grapes. Merlot noir can be found in many vineyards: South West, Languedoc & Roussillon, Cognac, Bordeaux, Loire Valley, Armagnac, Burgundy, Jura, Champagne, Rhone Valley, Beaujolais, Provence & Corsica, Savoie & Bugey.
Informations about the Winery Vincent Barbier
The Winery Vincent Barbier is one of of the world's greatest estates. It offers 3 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: Rafle (taste of)
A taste considered a defect, characterized by an unpleasant astringency and bitterness, brought by the stalk during the vinification process. In order to avoid it, destemming before vinification is a common practice.
