Château de l'EperviereCuvée Spéciale
Red wine
In the mouth this red wine is a with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Cuvée Spéciale from the Château de l'Eperviere
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Cuvée Spéciale of Château de l'Eperviere in the region of Burgundy is a with a nice freshness.
Food and wine pairings with Cuvée Spéciale
Pairings that work perfectly with Cuvée Spéciale
Original food and wine pairings with Cuvée Spéciale
The Cuvée Spéciale of Château de l'Eperviere matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of tata simone's dumplings, veal chop with rosemary or venison leg in casserole.
Details and technical informations about Château de l'Eperviere's Cuvée Spéciale.
Discover the grape variety: Sacy
Lively, taut dry whites with a pale hue, a lean palate and sharp acidity, with discreet aromas of citrus, green apple, white flowers and mineral notes. Ideal profile for sparkling wine bases thanks to preserved acidity. Traditional component of Crémant de Bourgogne AOC and Saint-Pourçain AOC in Auvergne. Native French variety from the Yonne (northern Burgundy) and Allier, signature of Burgundian sparkling wines.
Informations about the Château de l'Eperviere
The Château de l'Eperviere is one of of the world's greatest estates. It offers 6 wines for sale in the of Burgundy to come and discover on site or to buy online.
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: Ventilate
Expose the wine to the air before serving, to allow it to open up more, to develop its aromas and to round out its tannins.
