Domaine BerthaultGivry Rouge
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 Givry Rouge from the Domaine Berthault
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Givry Rouge of Domaine Berthault in the region of Burgundy is a with a nice freshness.
Food and wine pairings with Givry Rouge
Pairings that work perfectly with Givry Rouge
Original food and wine pairings with Givry Rouge
The Givry Rouge of Domaine Berthault matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of autumn beef bourguignon, roast veal with caramelized carrots or rabbit on the barbecue.
Details and technical informations about Domaine Berthault's Givry Rouge.
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.
Informations about the Domaine Berthault
The Domaine Berthault is one of of the world's greatest estates. It offers 12 wines for sale in the of Givry to come and discover on site or to buy online.
The wine region of Givry
Queen appellation of the Côte Chalonnaise (southern Burgundy): Pinot Noir flagship red (~80%) — ruby robe with signature notes of strawberry, blackberry, violet evolving into liquorice, game and spices, fine tannins and lovely structure, finesse and elegance. Fresh and mineral Chardonnay flagship white (~20%) with citrus, white flowers and subtle wooded touches. AOC (1946), ~310 ha, 27 Premiers Crus, marl-limestone at 200-350 m east/southeast facing. Historic wine of Henri IV.
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: Cooked wine
In Provence, wine made from must cooked and reduced over a wood fire, traditionally consumed at Christmas time with the thirteen desserts.
