Clos LuernL
Red wine
This wine generally goes well with beef
The L of the Clos Luern is in the top 90 of wines of Puy-de-Dome.
Food and wine pairings with L
Pairings that work perfectly with L
Original food and wine pairings with L
The L of Clos Luern matches generally quite well with dishes of beef such as recipes of steak tartare.
Details and technical informations about Clos Luern's L.
Discover the grape variety: Gamay noir
Light, juicy reds, low in tannins with crunchy freshness, showing aromas of wild strawberry, raspberry, banana (from carbonic maceration) and peony. Easy-drinking style of Beaujolais Nouveau, more structured and mineral on the granites of the ten crus (Morgon, Moulin-à-Vent, Fleurie, Brouilly). Also in Touraine, Auvergne and Swiss Romande. A Burgundian variety, a cross of Pinot Noir × Gouais Blanc.
Last vintages of this wine
The best vintages of L from Clos Luern are 0
Informations about the Clos Luern
The Clos Luern is one of of the world's greatest estates. It offers 3 wines for sale in the of Puy-de-Dome to come and discover on site or to buy online.
The wine region of Puy-de-Dome
Volcanic Auvergne IGP at the heart of the Chaîne des Puys (basalts, pumice, red clays and pebbles): Gamay signature red king (~80%) — more tannic, spicy and floral (iris, violet) profile than in Beaujolais, contained nerviness preserved. Pinot Noir complementary signature — delicately liquorice notes, lightness and singular dynamism in difficult climate. Alternative grapes outside AOC Côtes d'Auvergne, slow minerality from volcanic soils.
The wine region of Val de Loire
France's most diverse vineyard, 800 km along the Loire (~48,300 ha). Flagship whites: lively, mineral Sauvignon from Sancerre-Pouilly (citrus, boxwood, gunflint), Loire Chenin from vibrant dry to noble sweet wines (quince, honey, taut acidity), Melon de Bourgogne of saline Muscadet on lees. Cabernet Franc reds (Chinon, Bourgueil, Saumur-Champigny): raspberry, bell pepper, graphite, silky tannins. Sparkling Cremants with brioche-apple notes.
The word of the wine: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
