The flavor of pear in wine of Burgundy
Discover the of Burgundy wines revealing the of pear 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: White winemaking
White wines are obtained by fermentation of the juice after pressing. A pre-fermentation maceration is sometimes practiced to extract the aromatic substances from the skins. White wines are normally made from white grapes, but can also be made from red grapes (blanc de noirs). The grapes are then pressed as soon as they arrive at the vat house without maceration in order to prevent the colouring matter contained in the skins from "staining" the wine.
Other flavors in the same category
What are the typical grape varieties with flavor de pear of Burgundy?
- ChardonnayIn 91% of wines with flavor de pear
- Pinot noirIn 10% of wines with flavor de pear
- AligotéIn 7% of wines with flavor de pear
- Pinot blancIn 2% of wines with flavor de pear
- Gamay noirIn 2% of wines with flavor de pear
- Cabernet-sauvignonIn 1% of wines with flavor de pear