The Domaine des Clous is one of the best wineries to follow in Bourgogne.. It offers 6 wines for sale in of Burgundy to come and discover on site or to buy online.
Looking for the best Domaine des Clous wines in Burgundy among all the wines in the region? Check out our tops of the best red, white or effervescent Domaine des Clous wines. Also find some food and wine pairings that may be suitable with the wines from this area. Learn more about the region and the Domaine des Clous wines with technical and enological descriptions.
How Domaine des Clous wines pair with each other generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of baked marrow bones, pork chops with veal stock sauce or saddle of hare jura style.
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.
How Domaine des Clous wines pair with each other generally quite well with dishes of pasta, rich fish (salmon, tuna etc) or shellfish such as recipes of pasta with sausage, quick salmon and zucchini lasagna or scallops in coral sauce.
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.
Planning a wine route in the of Burgundy? Here are the wineries to visit and the winemakers to meet during your trip in search of wines similar to Domaine des Clous.
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.
