Winery Cabot GeraldBourgogne Epineuil
Red wine
In the mouth this red wine is a with a nice freshness.
This wine generally goes well with poultry, beef or veal.
The Bourgogne Epineuil of the Winery Cabot Gerald is in the top 20 of wines of Bourgogne Epineuil.
Taste structure of the Bourgogne Epineuil from the Winery Cabot Gerald
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Bourgogne Epineuil of Winery Cabot Gerald in the region of Bourgogne Epineuil is a with a nice freshness.
Food and wine pairings with Bourgogne Epineuil
Pairings that work perfectly with Bourgogne Epineuil
Original food and wine pairings with Bourgogne Epineuil
The Bourgogne Epineuil of Winery Cabot Gerald matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of beer goulash, roast veal with caramelized carrots or duck breast with spices, roasted figs with honey and port.
Details and technical informations about Winery Cabot Gerald's Bourgogne Epineuil.
Discover the grape variety: Chardonnay
Whites with many faces: mineral and taut at Chablis (lemon, green apple, flint), opulent and buttery at Meursault and Puligny-Montrachet (hazelnut, brioche, yellow fruits), tense and chalky in Champagne (Blanc de Blancs). Also vinified sparkling and widely exported (Sonoma, Margaret River, Casablanca). A Burgundian variety, a cross of Pinot Noir × Gouais Blanc, half-sibling of Aligoté.
Last vintages of this wine
The best vintages of Bourgogne Epineuil from Winery Cabot Gerald are 2018, 0
Informations about the Winery Cabot Gerald
The Winery Cabot Gerald is one of of the world's greatest estates. It offers 2 wines for sale in the of Bourgogne Epineuil to come and discover on site or to buy online.
The wine region of Bourgogne Epineuil
Burgundian denomination around Tonnerre (Armançon valley slopes, 180-250 m, south/southwest, Kimmeridgian limestone and marls with asterite fossils, same terroir as southern Chablis). Pinot Noir reigns exclusively (~80 ha): elegant and refined, generous with red fruits (raspberry, cherry, redcurrant) and black fruits (blackberry, blueberry, blackcurrant), peppery notes, suave velvety tannins. 6 ha of Chardonnay as complement.
The word of the wine: Bleeding
Old practice for red wines. As soon as the vat is filled with grapes, the tap is opened. A sweet but clear juice escapes from the vat (it can also be used to make rosé). The colour and density of the juice is enhanced, but it should not be overdone. Rarely more than 10% of the volume of a vat, otherwise you risk losing fruit and bringing in bitterness.
