Domaine Francois d'AllainesPré Berceau Montagny
White wine
In the mouth this white wine is a .
This wine generally goes well with rich fish (salmon, tuna etc), shellfish or mild and soft cheese.
Taste structure of the Pré Berceau Montagny from the Domaine Francois d'Allaines
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Pré Berceau Montagny of Domaine Francois d'Allaines in the region of Burgundy is a .
Food and wine pairings with Pré Berceau Montagny
Pairings that work perfectly with Pré Berceau Montagny
Original food and wine pairings with Pré Berceau Montagny
The Pré Berceau Montagny of Domaine Francois d'Allaines matches generally quite well with dishes of pasta, rich fish (salmon, tuna etc) or shellfish such as recipes of eggplant lasagna, braids of sole and salmon with morels or marmite dieppoise.
Details and technical informations about Domaine Francois d'Allaines's Pré Berceau Montagny.
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 Domaine Francois d'Allaines
The Domaine Francois d'Allaines is one of of the world's great estates. It offers 54 wines for sale in the of Montagny to come and discover on site or to buy online.
The wine region of Montagny
Communal AOC in Côte Chalonnaise (Buxy, Saône-et-Loire, 250-400 m, east-southeast): exclusive Chardonnay in classic Burgundian style — pale gold with green tints, aromas of acacia, hawthorn, honeysuckle, bramble flowers and fern, violet hints, generous fleshy palate with fine concentration and persistent freshness. Liassic marls, Triassic clays, black gravelly soil, friable limestones, continental climate.
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: Cellar master
The cellar master is the technical manager of a winery (usually a professional oenologist), who presides over and oversees the wine-making process and its maturation. Unlike an oenologist in a wine laboratory, who intervenes on an ad hoc basis to assist the winemaker, the cellar master is part of the estate's technical team.
