CaveChassagne Montrachet Premier Cru
Red wine
This wine generally goes well with poultry, beef or veal.
Food and wine pairings with Chassagne Montrachet Premier Cru
Pairings that work perfectly with Chassagne Montrachet Premier Cru
Original food and wine pairings with Chassagne Montrachet Premier Cru
The Chassagne Montrachet Premier Cru of Cave matches generally quite well with dishes of pasta, rich fish (salmon, tuna etc) or shellfish such as recipes of tagliatelle with shrimps, mexican salad with spicy dressing or paella for dummies (simple and delicious).
Discover the grape variety: Mollard
Mollard noir is a grape variety that originated in France (Haute-Alpe). 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 large bunches of grapes of medium size. Mollard noir can be found in several vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhone valley, Loire valley, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Chassagne Montrachet Premier Cru from Cave are 2009, 2012, 2011, 0 and 2010.
Informations about the Cave
The Cave is one of of the world's greatest estates. It offers 3 wines for sale in the of Burgundy to come and discover on site or to buy online.
The wine region of Burgundy
Bourgogne is the catch-all regional appellation title of the Burgundy wine region in eastern France ("Bourgogne" is the French name for Burgundy). Burgundy has a Complex and comprehensive appellation system; counting Premier Cru and Grand Cru titles, the region has over 700 appellation titles for its wines. Thus, Burgundy wines often come from one Vineyard (or several separate vineyards) without an appellation title specific to the region, Village or even vineyard. A standard Burgundy wine may be made from grapes grown in one or more of Burgundy's 300 communes.
The word of the wine: Second fermentation
In the making of champagne, fermentation of the base wine to which is added the liqueur de tirage and which takes place in the bottle. This second fermentation produces the carbon dioxide, and therefore the bubbles that make up the effervescence of the wine.
