Winery Charles de ValliéreGrande Cuvée Monthélie
Red wine
This wine generally goes well with poultry, beef or veal.
Food and wine pairings with Grande Cuvée Monthélie
Pairings that work perfectly with Grande Cuvée Monthélie
Original food and wine pairings with Grande Cuvée Monthélie
The Grande Cuvée Monthélie of Winery Charles de Valliére matches generally quite well with dishes such as recipes .
Details and technical informations about Winery Charles de Valliére's Grande Cuvée Monthélie.
Discover the grape variety: Perdin
Interspecific cross, obtained in 1981, between 7489 (direct white producer hybrid) and csaba pearl.
Informations about the Winery Charles de Valliére
The Winery Charles de Valliére is one of wineries to follow in Monthélie.. It offers 33 wines for sale in the of Monthélie to come and discover on site or to buy online.
The wine region of Monthélie
The wine region of Monthélie is located in the region of Côte de Beaune of Burgundy of France. Wineries and vineyards like the Domaine Matrot or the Domaine Monthelie Douhairet Porcheret produce mainly wines red and white. The most planted grape varieties in the region of Monthélie are Pinot noir, Chardonnay and Gamay noir, they are then used in wines in blends or as a single variety. On the nose of Monthélie often reveals types of flavors of cherry, pepper or cinnamon and sometimes also flavors of blueberry, smoke or lemon.
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: Removal of shoes
In the spring, this operation consists of removing the mound of earth formed at the foot of the vines by ploughing between the rows in the autumn.
