Domaine François LumppLe Pied du Clou
Red wine
This wine generally goes well with pork, poultry or veal.
The Le Pied du Clou of the Domaine François Lumpp is in the top 10 of wines of Givry.
Wine flavors and olphactive analysis
On the nose the Le Pied du Clou of Domaine François Lumpp in the region of Burgundy often reveals types of flavors of earth, red fruit or black fruit.
Food and wine pairings with Le Pied du Clou
Pairings that work perfectly with Le Pied du Clou
Original food and wine pairings with Le Pied du Clou
The Le Pied du Clou of Domaine François Lumpp matches generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of blanquette of veal in the old way (self-cooker), cassoulet of yesteryear or aiguillette of duck with honey.
Details and technical informations about Domaine François Lumpp's Le Pied du Clou.
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 Le Pied du Clou from Domaine François Lumpp are 2017, 2016, 2015, 2013 and 2014.
Informations about the Domaine François Lumpp
The Domaine François Lumpp is one of of the world's greatest estates. It offers 15 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: Acescence
An alteration in wine also known as pitting (hence the expression piqué wine), due to the presence of acetic acid and ethyl acetate, and characterized by a vinegar-like odor.
