Winery Corton GranceyMarc De Eau de Vie
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 Marc De Eau de Vie from the Winery Corton Grancey
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Marc De Eau de Vie of Winery Corton Grancey in the region of Burgundy is a with a nice freshness.
Food and wine pairings with Marc De Eau de Vie
Pairings that work perfectly with Marc De Eau de Vie
Original food and wine pairings with Marc De Eau de Vie
The Marc De Eau de Vie of Winery Corton Grancey matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of veal shank with mushrooms, fillet of beef with morels or duck breast with honey-orange sauce.
Details and technical informations about Winery Corton Grancey's Marc De Eau de Vie.
Discover the grape variety: Cabernet-Sauvignon
Structured, tannic reds, deeply coloured, with aromas of blackcurrant, blackberry, cedar, tobacco and graphite, underpinned by firm acidity and fine ageing potential. Cornerstone of the great Médoc estates (Pauillac, Saint-Estèphe, Saint-Julien) and signature of Napa Valley, Coonawarra and Maipo. The world's most planted red variety, a natural cross of Cabernet Franc x Sauvignon Blanc born in Bordeaux.
Informations about the Winery Corton Grancey
The Winery Corton Grancey is one of of the world's greatest estates. It offers 1 wines for sale in the of Corton Grand Cru to come and discover on site or to buy online.
The wine region of Corton Grand Cru
Largest Grand Cru of Burgundy on the mythic Montagne de Corton: signature Pinot Noir as red king (~75% min, often 100%) — deep robe with powerful notes of black cherry, blackcurrant, blackberry, violet, leather, undergrowth and spice, firm tannins and ample signature structure, ageing 15-30 years on velvety truffle. Rare Chardonnay in support (Charlemagne, favoured by the Emperor). Unique Grand Cru with Musigny in red and white. AOC, 90 ha of Pinot, marly limestone on slopes.
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: 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.
