Château Corton CVosne-Romanée 1er Cru 'Aux Brulées'
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or veal.
The Vosne-Romanée 1er Cru 'Aux Brulées' of the Château Corton C is in the top 40 of wines of Vosne-Romanée 1er Cru 'Aux Brulées'.
Taste structure of the Vosne-Romanée 1er Cru 'Aux Brulées' from the Château Corton C
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Vosne-Romanée 1er Cru 'Aux Brulées' of Château Corton C in the region of Burgundy is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Vosne-Romanée 1er Cru 'Aux Brulées'
Pairings that work perfectly with Vosne-Romanée 1er Cru 'Aux Brulées'
Original food and wine pairings with Vosne-Romanée 1er Cru 'Aux Brulées'
The Vosne-Romanée 1er Cru 'Aux Brulées' of Château Corton C matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of caramelized beef with onions, rabbit with hunter's sauce or potjevleesch (meat in a pot).
Details and technical informations about Château Corton C's Vosne-Romanée 1er Cru 'Aux Brulées'.
Discover the grape variety: Pinot noir
Elegant reds, light in colour with silky tannins, showing strawberry, cherry and raspberry aromas, evolving to forest floor, mushroom and spice with age. Fresh acidity, delicate finish. Star of the Côte d'Or (Romanée-Conti, Chambertin, Volnay), pillar of Champagne (Blanc de Noirs) and signature of Oregon, Central Otago and Sonoma Coast. An early-ripening Burgundian variety, one of the world's greatest.
Informations about the Château Corton C
The Château Corton C is one of of the world's great estates. It offers 46 wines for sale in the of Vosne-Romanée 1er Cru 'Aux Brulées' to come and discover on site or to buy online.
The wine region of Vosne-Romanée 1er Cru 'Aux Brulées'
The wine region of Vosne-Romanée 1er Cru 'Aux Brulées' is located in the region of Vosne-Romanée Premier Cru of Burgundy of France. Wineries and vineyards like the Domaine Méo-Camuzet or the Domaine Michel Gros produce mainly wines red and white. The most planted grape varieties in the region of Vosne-Romanée 1er Cru 'Aux Brulées' are Pinot noir et Chardonnay, they are then used in wines in blends or as a single variety. On the nose of Vosne-Romanée 1er Cru 'Aux Brulées' often reveals types of flavors of leather, oaky or tobacco and sometimes also flavors of floral, dark fruit or mushroom.
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: Tanin
A natural compound contained in the skin of the grape, the seed or the woody part of the bunch, the stalk. The maceration of red wines allows the extraction of tannins, which give the texture, the solidity and also the mellowness when the tannins are "ripe". The winemaker seeks above all to extract the tannins from the skin, the ripest and most noble. The tannins of the seed or stalk, which are "greener", especially in average years, give the wine hardness and astringency. The wines of Bordeaux (based on Cabernet and Merlot) are full of tannins, those of Burgundy much less so, with Pinot Noir containing little.
