Winery Yvon MicheaPinot Beurot Bourgogne Blanc
White wine
This wine generally goes well with rich fish (salmon, tuna etc), shellfish or mild and soft cheese.
Food and wine pairings with Pinot Beurot Bourgogne Blanc
Pairings that work perfectly with Pinot Beurot Bourgogne Blanc
Original food and wine pairings with Pinot Beurot Bourgogne Blanc
The Pinot Beurot Bourgogne Blanc of Winery Yvon Michea matches generally quite well with dishes of pasta, rich fish (salmon, tuna etc) or shellfish such as recipes of eggplant and zucchini lasagna, tuna lasagna or shrimp with garlic and orange.
Details and technical informations about Winery Yvon Michea's Pinot Beurot Bourgogne Blanc.
Discover the grape variety: Moscatello Selvatico
Aromatic and structured muscat whites with a pale golden robe, an ample and perfumed palate with preserved acidity, showing powerful muscat signature aromas (rose, fresh grape), white flowers (orange blossom), exotic fruits (lychee), honey and Apulian notes. Intense southern profile. Grown mainly in the province of Bari, featured in aromatic Apulian blends dry or sweet. Native white Italian grape from Apulia, probable parent of Moscato di Alessandria.
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: 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.
