Winery Charles de ValliéreMicro Cuvée Meursault 'Les Grands Charrons'
White wine
This wine generally goes well with rich fish (salmon, tuna etc), shellfish or mild and soft cheese.
Food and wine pairings with Micro Cuvée Meursault 'Les Grands Charrons'
Pairings that work perfectly with Micro Cuvée Meursault 'Les Grands Charrons'
Original food and wine pairings with Micro Cuvée Meursault 'Les Grands Charrons'
The Micro Cuvée Meursault 'Les Grands Charrons' of Winery Charles de Valliére matches generally quite well with dishes of pasta, rich fish (salmon, tuna etc) or shellfish such as recipes of salmon and spinach lasagna, salmon pave en papillotte or spanish paella.
Details and technical informations about Winery Charles de Valliére's Micro Cuvée Meursault 'Les Grands Charrons'.
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.
Informations about the Winery Charles de Valliére
The Winery Charles de Valliére is one of of the world's great estates. It offers 127 wines for sale in the of Meursault to come and discover on site or to buy online.
The wine region of Meursault
Burgundian summit of ample great whites: signature Chardonnay reigns exclusively in whites — green-gold with bronze glints, rich and unctuous with almond, toasted hazelnut, honey, candied citrus, hawthorn, lime blossom and a flinty mineral signature, richness and chiselled acidity, barrel-aged. Exceptional power-freshness balance and great ageing (8-15 years). Village AOC (1937, ~400 ha) south of Beaune, limestone marls. Renowned Premiers Crus (Perrières, Genevrières, Charmes).
The wine region of Burgundy
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.
The word of the wine: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
