Domaine GathelierLes Malpoiriers Bourgogne
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 Les Malpoiriers Bourgogne from the Domaine Gathelier
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Les Malpoiriers Bourgogne of Domaine Gathelier in the region of Burgundy is a with a nice freshness.
Food and wine pairings with Les Malpoiriers Bourgogne
Pairings that work perfectly with Les Malpoiriers Bourgogne
Original food and wine pairings with Les Malpoiriers Bourgogne
The Les Malpoiriers Bourgogne of Domaine Gathelier matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of baked lasagna, blanquette of veal in pickle sauce or venison leg marinated in white wine and grand marnier.
Details and technical informations about Domaine Gathelier's Les Malpoiriers Bourgogne.
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 Les Malpoiriers Bourgogne from Domaine Gathelier are 0
Informations about the Domaine Gathelier
The Domaine Gathelier is one of of the world's greatest estates. It offers 4 wines for sale in the of Burgundy to come and discover on site or to buy online.
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: Oenologist
Specialist in wine-making techniques. It is a profession and not a passion: one can be an oenophile without being an oenologist (and the opposite too!). Formerly attached to the Faculty of Pharmacy, oenology studies have become independent and have their own university course. Learning to make wine requires a good chemical background but also, increasingly, a good knowledge of the plant. Some oenologists work in laboratories (analysis). Others, the consulting oenologists, work directly in the properties.
