The Cave de Genouilly is one of the best wineries to follow in Côte Chalonnaise.. It offers 41 wines for sale in of Côte Chalonnaise to come and discover on site or to buy online.
Looking for the best Cave de Genouilly wines in Côte Chalonnaise among all the wines in the region? Check out our tops of the best red, white or effervescent Cave de Genouilly wines. Also find some food and wine pairings that may be suitable with the wines from this area. Learn more about the region and the Cave de Genouilly wines with technical and enological descriptions.
How Cave de Genouilly wines pair with each other generally quite well with dishes of pasta, rich fish (salmon, tuna etc) or shellfish such as recipes of pho soup, baked salmon mediterranean style or chicken chop suey.
On the nose the white wine of Cave de Genouilly. often reveals types of flavors of pineapple, cream or grapefruit and sometimes also flavors of oaky, tropical or citrus. In the mouth the white wine of Cave de Genouilly. is a powerful with a nice freshness.
Burgundian sub-region between Chagny and Saint-Gengoux, clay-limestone slopes south of the Côte de Beaune. Signature Pinot Noir and Chardonnay with excellent Burgundian quality-price ratio. Fine reds with notes of red cherry, raspberry, undergrowth (Mercurey, Givry) — silky and accessible. Taut, mineral whites (Rully, Montagny): citrus, white flowers, butter, hazelnut.
Lively Aligoté in Bouzeron. Strong Crémant de Bourgogne production.
How Cave de Genouilly wines pair with each other generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of baked marrow bones, sauté of veal with mushrooms or duck breast with honey-orange sauce.
In the mouth the red wine of Cave de Genouilly. is a with a nice freshness.
Lively, taut whites with chiselled acidity and an airy palate, with aromas of lemon, green apple, white flowers, fresh almond and chalky notes. Typically saline finish. Star of Bouzeron AOC (the only single-variety aligoté appellation) and Bourgogne Aligoté AOC. Also used in Crémant de Bourgogne and the iconic kir cocktail (with blackcurrant liqueur). Historic Burgundian variety, a cross of pinot noir × gouais blanc, half-sibling of chardonnay.
How Cave de Genouilly wines pair with each other generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of veal escalope (piccata milanese), pigeon with bacon and mushrooms or rabbit with prunes in my grandmother's style.
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
How Cave de Genouilly wines pair with each other generally quite well with dishes of shellfish, poultry or appetizers and snacks such as recipes of violet omelette, chicken fajitas or stuffed sea almonds with cream cheese.
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.
Planning a wine route in the of Côte Chalonnaise? Here are the wineries to visit and the winemakers to meet during your trip in search of wines similar to Cave de Genouilly.
Elegant reds, light in colour with silky tannins, showing strawberry, cherry and raspberry aromas, evolving to forest floor, mushroom and spice with age. Fresh acidity, delicate finish. Star of the Côte d'Or (Romanée-Conti, Chambertin, Volnay), pillar of Champagne (Blanc de Noirs) and signature of Oregon, Central Otago and Sonoma Coast. An early-ripening Burgundian variety, one of the world's greatest.
