The Caves de Bailly is one of the best wineries to follow in Bourgogne.. It offers 45 wines for sale in of Burgundy to come and discover on site or to buy online.
Looking for the best Caves de Bailly wines in Burgundy among all the wines in the region? Check out our tops of the best red, white or effervescent Caves de Bailly 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 Caves de Bailly wines with technical and enological descriptions.
How Caves de Bailly wines pair with each other generally quite well with dishes of pasta, rich fish (salmon, tuna etc) or shellfish such as recipes of pasta with porcini mushrooms, bacalhau com natas or express seafood spaghetti.
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.
How Caves de Bailly wines pair with each other generally quite well with dishes of shellfish, poultry or appetizers and snacks such as recipes of armorican-style squid, moroccan chicken tagine or macaroons foie gras / figs.
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.
Planning a wine route in the of Burgundy? Here are the wineries to visit and the winemakers to meet during your trip in search of wines similar to Caves de Bailly.
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.
