The flavor of brioche in wine of Burgundy
Discover the of Burgundy wines revealing the of brioche flavor during the olphactive analysis (nose) and during the gustative analysis (mouth).
More information on of Burgundy flavors
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: Cryo-extraction
This technique was very popular at the end of the 80's in Sauternes, a little less so now. The grapes are frozen before pressing, and the water transformed into ice remains in the marc, only the sugar flows out. As with the concentrators, the "cryo" can also increase bad taste and greenness.
Other flavors in the same category
What are the typical grape varieties with flavor de brioche of Burgundy?
- ChardonnayIn 65% of wines with flavor de brioche
- Pinot noirIn 38% of wines with flavor de brioche
- Gamay noirIn 12% of wines with flavor de brioche
- AligotéIn 10% of wines with flavor de brioche
- Pinot blancIn 1% of wines with flavor de brioche
- Cabernet-sauvignonIn 1% of wines with flavor de brioche