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Coteaux Bourguignons red wines are wines produced in the Burgundy region of France. This appellation of origin covers a wide geographical area that includes vineyards both in the Burgundy region and in the neighbouring Beaujolais region.
In the Coteaux Bourguignons appellation of origin, red grape varieties such as Pinot Noir are allowed, which is the most prominent in the Burgundy region and produces elegant and complex wines. Gamay, the main variety in the Beaujolais region, is also used to make light and fruity wines. In addition, the use of César, an autochthonous variety from Burgundy, which provides intense and structured wines, as well as Pinot Beurot (Pinot Gris) in its red version, which contributes medium-bodied wines and fruit aromas, is allowed. These varieties allow for a wide range of styles and flavors in the wines of the Coteaux Bourguignons appellation.
The production of Coteaux Bourguignons wines follows the traditional methods of Burgundy winemaking. The grapes are harvested by hand, carefully selecting the ripe and quality grapes.
The grapes are then separated from the clusters and lightly broken to release the must and compounds from the grapes. Some growers may choose to ferment whole grapes without destemming.
The must is placed in fermentation tanks, where selected yeasts are added, or spontaneous fermentation is allowed with the yeasts naturally present in the grapes. During fermentation, the sugars are converted into alcohol and characteristic aromas and flavors develop.
A maceration can be performed to extract the color, flavor and tannin compounds from the skins of the grapes. The duration of the maceration can vary according to the style of wine that you want to obtain.
After fermentation and maceration, pressing is carried out to extract the remaining liquid from the skins and seeds. This liquid is added to the resulting wine.
Some Coteaux Bourguignons wines may undergo an aging process in oak barrels to develop greater complexity and subtle flavors. However, other wines can be fresher and fruitier, without going through prolonged aging.
After a suitable period of aging, the wine is bottled. Some producers may opt for pre-bottling filtration, while others prefer to bottle unfiltered to further preserve the integrity of the wine.
The red wines of Coteaux Bourguignons are very versatile and can pair with a variety of dishes.
These wines are an excellent option to accompany white meats such as chicken, turkey, or rabbit. You can enjoy them with grilled chicken breasts, baked turkey fillets, or braised rabbit.
Coteaux Bourguignons wines also go well with lean meats such as pork, beef, or lamb. Try pairing them with grilled pork fillet, roast beef, or Provençal lamb.
They complement very well with pasta dishes, especially those with light tomato-based sauces or fresh herbs. You can enjoy them with a pasta with tomato and basil sauce or with a spring pasta with fresh vegetables.
Coteaux Bourguignons wines go very well with soft and creamy cheeses, such as Brie, Camembert, or goat cheese. You can serve them along with a cheese board or in a salad with goat cheese.
The fruity and soft flavors of these wines make them ideal to accompany vegetable dishes. Try pairing them with roasted eggplant dishes, ratatouille, or a vegetable tart.
They also complement very well with cold cuts and delicatessen dishes. You can enjoy them with a table of sausages, such as salami, serrano ham or chorizo.
Remember that wine pairing is a matter of personal preference, so I encourage you to experiment and discover your own favorite pairings.
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