Winery Amiot-ServelleClos-Saint-Denis Grand Cru
Red wine
In the mouth this red wine is a powerful with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Clos-Saint-Denis Grand Cru from the Winery Amiot-Servelle
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Clos-Saint-Denis Grand Cru of Winery Amiot-Servelle in the region of Burgundy is a powerful with a nice freshness.
Food and wine pairings with Clos-Saint-Denis Grand Cru
Pairings that work perfectly with Clos-Saint-Denis Grand Cru
Original food and wine pairings with Clos-Saint-Denis Grand Cru
The Clos-Saint-Denis Grand Cru of Winery Amiot-Servelle matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of cabri en colombo with creole sauce, oxtail confit in red wine or duck stew.
Details and technical informations about Winery Amiot-Servelle's Clos-Saint-Denis Grand Cru.
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.
Last vintages of this wine
The best vintages of Clos-Saint-Denis Grand Cru from Winery Amiot-Servelle are 2014
Informations about the Winery Amiot-Servelle
The Winery Amiot-Servelle is one of of the world's great estates. It offers 19 wines for sale in the of Clos Saint-Denis Grand Cru to come and discover on site or to buy online.
The wine region of Clos Saint-Denis Grand Cru
Smallest Grand Cru (6. 6 ha) of Morey-Saint-Denis in Côte de Nuits, 100% Pinot Noir: the most subtle and harmonious of the appellation. Deep ruby, refined nose of cherry, blackcurrant, raspberry and spice evolving to graphite, iron and undergrowth. Red-brown clay-limestone soils with small flat stones, east-facing gentle slope.
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.
