Winery Alain GautheronCuvée Émeraude Chablis
White wine
In the mouth this white wine is a powerful with a nice freshness.
This wine generally goes well with pork, rich fish (salmon, tuna etc) or shellfish.
Taste structure of the Cuvée Émeraude Chablis from the Winery Alain Gautheron
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Cuvée Émeraude Chablis of Winery Alain Gautheron in the region of Chablis is a powerful with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Cuvée Émeraude Chablis of Winery Alain Gautheron in the region of Chablis often reveals types of flavors of citrus, green apple or honey and sometimes also flavors of earth, microbio or oak.
Food and wine pairings with Cuvée Émeraude Chablis
Pairings that work perfectly with Cuvée Émeraude Chablis
Original food and wine pairings with Cuvée Émeraude Chablis
The Cuvée Émeraude Chablis of Winery Alain Gautheron matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of peasant minestrone, skate wing with shallots or cantonese rice.
Details and technical informations about Winery Alain Gautheron's Cuvée Émeraude Chablis.
Discover the grape variety: Chardonnay
The white Chardonnay is a grape variety that originated in France (Burgundy). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. White Chardonnay can be found in many vineyards: South West, Burgundy, Jura, Languedoc & Roussillon, Cognac, Bordeaux, Beaujolais, Savoie & Bugey, Loire Valley, Champagne, Rhone Valley, Armagnac, Lorraine, Alsace, Provence & Corsica.
Last vintages of this wine
The best vintages of Cuvée Émeraude Chablis from Winery Alain Gautheron are 2016, 2017, 2014, 2013 and 2015.
Informations about the Winery Alain Gautheron
The Winery Alain Gautheron is one of of the world's great estates. It offers 24 wines for sale in the of Chablis to come and discover on site or to buy online.
The wine region of Chablis
Chablis is a historic town and wine region in NorthCentralFrance. It produces light, Dry white wines, renowned for their minerality and lively Acidity. AOC Chablis wines are produced exclusively from the Chardonnay grape. The wines of Chablis are made in a rather different style from those produced elsewhere in Burgundy.
News related to this wine
Food and Chablis wines pairing, by Debra MEIBURG and Ivy NG
On December 10, 2020, four Hong Kong personalities discussed Chablis wines on a live webinar: Yang LU, Master Sommelier and Official Bourgogne Wines Ambassador, Debra MEIBURG, Master of Wine, Ivy NG, Official Bourgogne Wines Ambassador and Rebecca LEUNG, wine expert. In this 4-minute clip, Debra MEIBURG and Ivy NG illustrate how easily Chablis wines complement all kinds of food, all the way from cheese to caviar! #Chablis #PureChablis ...
Chablis wines in the Hong Kong market by Debra MEIBURG
On December 10, 2020, four Hong Kong personalities discussed Chablis wines on a live webinar: Yang LU, Master Sommelier and Official Bourgogne Wines Ambassador, Debra MEIBURG, Master of Wine, Ivy NG, Official Bourgogne Wines Ambassador and Rebecca LEUNG, wine expert. In this minute-long clip, Debra MEIBURG discusses the position of Chablis wines in the Hong Kong market. #Chablis #PureChablis ...
The Chablis vineyard and the transition to sustainable practices
On December 10, 2020, four Hong Kong personalities discussed Chablis wines on a live webinar: Yang LU, Master Sommelier and Official Bourgogne Wines Ambassador, Debra MEIBURG, Master of Wine, Ivy NG, Official Bourgogne Wines Ambassador and Rebecca LEUNG, wine expert. In this 5-minute clip, the speakers discuss organic wines and the movement towards more environmentally friendly practices. #Chablis #PureChablis ...
The word of the wine: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
