Winery Yvon MicheaBourgogne Cuvee Sorciere
Red wine
This wine generally goes well with poultry, beef or veal.
Food and wine pairings with Bourgogne Cuvee Sorciere
Pairings that work perfectly with Bourgogne Cuvee Sorciere
Original food and wine pairings with Bourgogne Cuvee Sorciere
The Bourgogne Cuvee Sorciere of Winery Yvon Michea matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of monkfish with vegetable tagliatelle, paupiettes in a casserole with cream or prime rib with chervil butter.
Details and technical informations about Winery Yvon Michea's Bourgogne Cuvee Sorciere.
Discover the grape variety: Pinot noir
Pinot noir is an important red grape variety in Burgundy and Champagne, and its reputation is well known! Great wines such as the Domaine de la Romanée Conti elaborate their wines from this famous grape variety, and make it a great variety. When properly vinified, pinot noit produces red wines of great finesse, with a wide range of aromas depending on its advancement (fruit, undergrowth, leather). it is also the only red grape variety authorized in Alsace. Pinot Noir is not easily cultivated beyond our borders, although it has enjoyed some success in Oregon, the United States, Australia and New Zealand.
Informations about the Winery Yvon Michea
The Winery Yvon Michea 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
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: Licking
Operation consisting in sanitizing a barrel by introducing a wick of ignited sulphur which produces a release of sulphurous gas.
