The Winery Amiot Guy is one of the largest wineries in the world. It offers 37 wines for sale in of Chassagne-Montrachet to come and discover on site or to buy online.
Looking for the best Winery Amiot Guy wines in Chassagne-Montrachet among all the wines in the region? Check out our tops of the best red, white or effervescent Winery Amiot Guy 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 Winery Amiot Guy wines with technical and enological descriptions.
How Winery Amiot Guy wines pair with each other generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of homemade beef stew, venison bourguignon or rabbit legs with fresh cream.
On the nose the red wine of Winery Amiot Guy. often reveals types of flavors of cherry, black fruit or tree fruit and sometimes also flavors of clove, lemon or red cherry. In the mouth the red wine of Winery Amiot Guy. is a with a nice freshness.
The wine region of Chassagne-Montrachet is located in the region of Côte de Beaune of Burgundy of France. Wineries and vineyards like the Domaine René Lequin-Colin or the Domaine Remoissenet Père & Fils produce mainly wines white and red. The most planted grape varieties in the region of Chassagne-Montrachet are Chardonnay, Pinot noir and Gamay noir, they are then used in wines in blends or as a single variety. On the nose of Chassagne-Montrachet often reveals types of flavors of tropical, ginger or leather and sometimes also flavors of mango, saline or red plum.
In the mouth of Chassagne-Montrachet is a powerful with a nice freshness. We currently count 252 estates and châteaux in the of Chassagne-Montrachet, producing 422 different wines in conventional, organic and biodynamic agriculture. The wines of Chassagne-Montrachet go well with generally quite well with dishes of pasta, rich fish (salmon, tuna etc) or shellfish.
How Winery Amiot Guy wines pair with each other generally quite well with dishes of pasta, rich fish (salmon, tuna etc) or shellfish such as recipes of spaghetti with old-fashioned tomato sauce, pasta with tuna and cream or express seafood spaghetti.
On the nose the white wine of Winery Amiot Guy. often reveals types of flavors of butter, straw or smoke and sometimes also flavors of apples, peach or toasty. In the mouth the white wine of Winery Amiot Guy. is a powerful with a nice freshness.
Aligoté is an ancient Burgundian grape variety (it has different names depending on the region in which it is grown: griset blanc in Beaune, giboudot blanc in the Chalonnais or troyen blanc in the Aube), mainly used in the production of Bourgogne-Aligoté, Bouzeron and Crémant-de-Bourgogne.aligoté is a medium-fine white grape variety, quite productive, which gives clear, acidic, fresh and light white wines. An anecdote often says that it was a member of the clergy named Kir who gave it its letters of nobility by adding it to blackcurrant cream to prepare an aperitif.produced on more than 1,600 hectares in Burgundy, aligoté has also been exported. It is also cultivated in Eastern Europe (Ukraine, Romania), California, Canada and Chile, representing more than 20,000 hectares in the world.
How Winery Amiot Guy wines pair with each other generally quite well with dishes of shellfish, poultry or appetizers and snacks such as recipes of cassolettes of scallops, imene's tunisian ojja or chorizo rillettes.
On the nose the sparkling wine of Winery Amiot Guy. often reveals types of flavors of lime, toasty or non oak and sometimes also flavors of microbio, tree fruit or citrus fruit. In the mouth the sparkling wine of Winery Amiot Guy. is a with a nice vivacity and a fine and pleasant bubble.
In the making of champagne, fermentation of the base wine to which is added the liqueur de tirage and which takes place in the bottle. This second fermentation produces the carbon dioxide, and therefore the bubbles that make up the effervescence of the wine.
Planning a wine route in the of Chassagne-Montrachet? Here are the wineries to visit and the winemakers to meet during your trip in search of wines similar to Winery Amiot Guy.
Pinot noir is an important red grape variety in Burgundy and Champagne, and its reputation is well known! Great wines such as the Domaine de la Romanée Conti elaborate their wines from this famous grape variety, and make it a great variety. When properly vinified, pinot noit produces red wines of great finesse, with a wide range of aromas depending on its advancement (fruit, undergrowth, leather). it is also the only red grape variety authorized in Alsace. Pinot Noir is not easily cultivated beyond our borders, although it has enjoyed some success in Oregon, the United States, Australia and New Zealand.
Latour was the 11th generation of his family to lead Maison Louis Latour (and the seventh named Louis Latour). The house of Latour was formally founded in 1797, although the roots go back to the first vineyards purchased in 1731 by Denis Latour. The Latour family originally worked as coopers, and Denis’ son Jean moved to Aloxe-Corton to set up an independent cooperage and later to found Maison Louis Latour, naming the business after his son. The house of Latour remains closely associated with th ...
Stone will remain on board as a brand ambassador and adviser to the business he created back in 2012. The winemaking team, spearheaded by Thomas Savre and Burgundian consultant Dominique Lafon, is still in place too. ‘We’re all still there and we’re going to keep making great wine, but we will have better resources,’ Stone told Decanter.com. Stone, a Master Sommelier, purchased the 61 hectares Janzen Farm in Oregon’s Willamette Valley on December 31, 2012. He had been working at Evening Land’s a ...
Jon Wyand has been crowned Errazuriz Wine Photographer of the Year after impressing the judges with his beautiful shot of a Burgundian vineyard worker gathering prunings. The photograph was taken on a crisp winter’s day at Montagne de Corton Hill in the Côte de Beaune. ‘The winning image evokes with stark beauty the reality of wine growing – you are always at the mercy of nature,’ said wine writer Joanna Simon, one of the judges. ‘But there’s an extra element here: is he scruti ...
In the making of champagne, fermentation of the base wine to which is added the liqueur de tirage and which takes place in the bottle. This second fermentation produces the carbon dioxide, and therefore the bubbles that make up the effervescence of the wine.
