Clos d'YvigneCuvée Nicholas
Red wine
This wine generally goes well with vegetarian, poultry or rich fish (salmon, tuna etc).
Food and wine pairings with Cuvée Nicholas
Pairings that work perfectly with Cuvée Nicholas
Original food and wine pairings with Cuvée Nicholas
The Cuvée Nicholas of Clos d'Yvigne matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or sweet desserts such as recipes of tuna and goat cheese pie, fish and shrimp wok with curry or grandma's cherry clafoutis.
Details and technical informations about Clos d'Yvigne's Cuvée Nicholas.
Discover the grape variety: Merlot khorus
Modern, coloured and structured reds with a sustained purple robe, rounded tannins, an ample palate and preserved acidity; aromas of dark fruits (blackberry, plum) close to Bordeaux Merlot. Productive and resistant. Cultivated in small quantities for sustainably managed vineyards, part of the new generation of mildew- and powdery-mildew-resistant grapes. Recent French black hybrid variety.
Informations about the Clos d'Yvigne
The Clos d'Yvigne is one of of the world's greatest estates. It offers 8 wines for sale in the of Bergerac Sec to come and discover on site or to buy online.
The wine region of Bergerac Sec
Dry white AOC of South Périgord: signature dominant Sauvignon Blanc blended with Sémillon, Sauvignon Gris and Muscadelle (≥75% main varieties) — lively, fresh whites with pale gold robe, delicate nose of apricot, peach, citrus and white flowers, aromatic palate with crisp attack and good length. Clay-limestone and boulbène soils, temperate South-West climate. Accessible alternative to white Bordeaux, drink young with seafood, grilled fish and goat cheeses.
The wine region of South West
French mosaic of strong identities south of Bordeaux. Cahors and its Malbec ("black wine"): deep reds with notes of blackberry, plum, violet, tobacco and cocoa, firm tannins. Madiran and its dense, age-worthy Tannat. Jurançon whites: golden sweet (apricot, honey, pineapple) and lively dry from Petit Manseng.
The word of the wine: Burned
Qualifier, sometimes equivocal, of various odors, ranging from caramel to burnt wood.
