Winery WeidmannBourg au Rouge
Red wine
This wine is a blend of 2 varietals which are the Garanoir and the Pinot noir.
In the mouth this red wine is a with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Bourg au Rouge from the Winery Weidmann
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Bourg au Rouge of Winery Weidmann in the region of Zürich is a with a nice balance between acidity and tannins.
Food and wine pairings with Bourg au Rouge
Pairings that work perfectly with Bourg au Rouge
Original food and wine pairings with Bourg au Rouge
The Bourg au Rouge of Winery Weidmann matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of pork tongue with tomato sauce and pickles, sarthe pot or grandma melanie's cassoulet.
Details and technical informations about Winery Weidmann's Bourg au Rouge.
Discover the grape variety: Garanoir
Intraspecific cross between Gamay and Reichensteiner obtained in 1970 by André Jacquinet at the Agroscope Changins-Wädenswil research station (Switzerland). From this same crossbreed, Gamaret and Mara were also born.
Informations about the Winery Weidmann
The Winery Weidmann is one of of the world's greatest estates. It offers 18 wines for sale in the of Zürich to come and discover on site or to buy online.
The wine region of Zürich
Zurich is a Swiss cantonal wine region covering all winegrowing sub-regions and vineyards within the borders of the Zurich canton. It is one of the more productive cantonal appellations in the German-speaking Northern Part of Switzerland. The main viticultural area here arches to the north, above the city of Winterthur, stretching up to Schaffhausen and even crossing the Rhine briefly around Eglisau, Rafz, Rudlingen, Wil and Huntwagen. This area is generally known as Zurcher Weinland, although as an area it is not precisely demarcated.
The word of the wine: Cooked wine
In Provence, wine made from must cooked and reduced over a wood fire, traditionally consumed at Christmas time with the thirteen desserts.
