Winery Vincent le BonBeaumonts Bourgogne Hautes-Côtes De Beaune
Other wine
This wine generally goes well with poultry, beef or veal.
Food and wine pairings with Beaumonts Bourgogne Hautes-Côtes De Beaune
Pairings that work perfectly with Beaumonts Bourgogne Hautes-Côtes De Beaune
Original food and wine pairings with Beaumonts Bourgogne Hautes-Côtes De Beaune
The Beaumonts Bourgogne Hautes-Côtes De Beaune of Winery Vincent le Bon matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of steak tartare, roast veal with mustard cream or saddle of venison with fresh cream.
Details and technical informations about Winery Vincent le Bon's Beaumonts Bourgogne Hautes-Côtes De Beaune.
Discover the grape variety: Pascal
Pascal blanc is a grape variety that originated in France (Provence). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. Pascal blanc can be found in many vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhone valley, Loire valley, Savoie & Bugey, Beaujolais.
Informations about the Winery Vincent le Bon
The Winery Vincent le Bon is one of of the world's greatest estates. It offers 2 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: Tartar (deposit)
White, chalky deposits that occur as a result of precipitation inside bottles and are often considered by consumers as a defect. They are in fact tartaric salts formed by tartaric acid, potassium and calcium naturally present in the wine. This deposit does not alter the quality of the wine and can be eliminated by a simple decanting.
