Winery Charles NoëllatAuxey-Duresses 1er Cru 'Le Val'
White wine
This wine generally goes well with rich fish (salmon, tuna etc), shellfish or mild and soft cheese.
Food and wine pairings with Auxey-Duresses 1er Cru 'Le Val'
Pairings that work perfectly with Auxey-Duresses 1er Cru 'Le Val'
Original food and wine pairings with Auxey-Duresses 1er Cru 'Le Val'
The Auxey-Duresses 1er Cru 'Le Val' of Winery Charles Noëllat matches generally quite well with dishes such as recipes .
Details and technical informations about Winery Charles Noëllat's Auxey-Duresses 1er Cru 'Le Val'.
Discover the grape variety: Ora
A variety resulting from a cross between (Cinsaut x Csaba pearl) by the cardinal. In 1989, it was registered in the Official Catalogue of Varieties list A1.
Informations about the Winery Charles Noëllat
The Winery Charles Noëllat is one of wineries to follow in Auxey-Duresses 1er Cru 'Clos du Val'.. It offers 43 wines for sale in the of Auxey-Duresses 1er Cru 'Clos du Val' to come and discover on site or to buy online.
The wine region of Auxey-Duresses 1er Cru 'Clos du Val'
The wine region of Auxey-Duresses 1er Cru 'Clos du Val' is located in the region of Auxey-Duresses Premier Cru of Burgundy of France. Wineries and vineyards like the Domaine Michel Prunier et Fille or the Domaine Roy produce mainly wines red and white. The most planted grape varieties in the region of Auxey-Duresses 1er Cru 'Clos du Val' are Pinot noir, they are then used in wines in blends or as a single variety. On the nose of Auxey-Duresses 1er Cru 'Clos du Val' often reveals types of flavors of red fruit, black currant or black fruit.
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.
News related to this wine
Master Sommelier Larry Stone explains why he sold Lingua Franca to Constellation Brands
Stone will remain on board as a brand ambassador and adviser to the business he created back in 2012. The winemaking team, spearheaded by Thomas Savre and Burgundian consultant Dominique Lafon, is still in place too. ‘We’re all still there and we’re going to keep making great wine, but we will have better resources,’ Stone told Decanter.com. Stone, a Master Sommelier, purchased the 61 hectares Janzen Farm in Oregon’s Willamette Valley on December 31, 2012. He had been working at Evening Land’s a ...
Louis-Fabrice Latour: Obituary
Latour was the 11th generation of his family to lead Maison Louis Latour (and the seventh named Louis Latour). The house of Latour was formally founded in 1797, although the roots go back to the first vineyards purchased in 1731 by Denis Latour. The Latour family originally worked as coopers, and Denis’ son Jean moved to Aloxe-Corton to set up an independent cooperage and later to found Maison Louis Latour, naming the business after his son. The house of Latour remains closely associated with th ...
Parts of Pouilly-Loché and Pouilly-Vinzelles set to obtain premier cru status
French national appellation authority (INAO) representative Alexis Sannier told decanter.com that a committee had ‘validated’ in September their ‘admissibility as premier cru climats and commissioned a group of experts to determine their delimitation’. Official recognition for 2024 ‘seems realistic’, he said. The request for the four climats – Les Mûres in Pouilly-Loché and Les Quarts, Les Longeays, and Les Pétaux in Pouilly-Vinzelles, which account for about one-third of 84 hectares from the tw ...
The word of the wine: Vatting
After five to eight days of alcoholic fermentation, it is possible to prolong the maceration in order to extract the maximum amount of matter from the marc. The wines obtained in this way are rich and full-bodied, and in principle are intended for laying down.
