Winery Harmand-GeoffroyGevrey-Chambertin 1er Cru 'La Perriere'
Red wine
In the mouth this red wine is a powerful with a nice freshness.
This wine generally goes well with poultry, beef or veal.
The Gevrey-Chambertin 1er Cru 'La Perriere' of the Winery Harmand-Geoffroy is in the top 70 of wines of Gevrey-Chambertin 1er Cru 'La Perrière'.
Taste structure of the Gevrey-Chambertin 1er Cru 'La Perriere' from the Winery Harmand-Geoffroy
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Gevrey-Chambertin 1er Cru 'La Perriere' of Winery Harmand-Geoffroy in the region of Burgundy is a powerful with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Gevrey-Chambertin 1er Cru 'La Perriere' of Winery Harmand-Geoffroy in the region of Burgundy often reveals types of flavors of cherry, minerality or earth and sometimes also flavors of oak, red fruit.
Food and wine pairings with Gevrey-Chambertin 1er Cru 'La Perriere'
Pairings that work perfectly with Gevrey-Chambertin 1er Cru 'La Perriere'
Original food and wine pairings with Gevrey-Chambertin 1er Cru 'La Perriere'
The Gevrey-Chambertin 1er Cru 'La Perriere' of Winery Harmand-Geoffroy matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of rosbeef casserole mamie, pasta with veal stock sauce or duck legs with cider and small onions.
Details and technical informations about Winery Harmand-Geoffroy's Gevrey-Chambertin 1er Cru 'La Perriere'.
Discover the grape variety: Pinot noir
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.
Last vintages of this wine
The best vintages of Gevrey-Chambertin 1er Cru 'La Perriere' from Winery Harmand-Geoffroy are 2008, 2012, 2011, 2013 and 2009.
Informations about the Winery Harmand-Geoffroy
The Winery Harmand-Geoffroy is one of of the world's greatest estates. It offers 11 wines for sale in the of Gevrey-Chambertin 1er Cru 'La Perrière' to come and discover on site or to buy online.
The wine region of Gevrey-Chambertin 1er Cru 'La Perrière'
The wine region of Gevrey-Chambertin 1er Cru 'La Perrière' is located in the region of Gevrey-Chambertin Premier Cru of Burgundy of France. Wineries and vineyards like the Domaine Perrot-Minot or the Domaine Harmand-Geoffroy produce mainly wines red. The most planted grape varieties in the region of Gevrey-Chambertin 1er Cru 'La Perrière' are Pinot noir, they are then used in wines in blends or as a single variety. On the nose of Gevrey-Chambertin 1er Cru 'La Perrière' often reveals types of flavors of cherry, earthy or minerality and sometimes also flavors of red fruit, strawberries or vanilla.
The wine region of Burgundy
Bourgogne is the catch-all regional appellation title of the Burgundy wine region in eastern France ("Bourgogne" is the French name for Burgundy). Burgundy has a Complex and comprehensive appellation system; counting Premier Cru and Grand Cru titles, the region has over 700 appellation titles for its wines. Thus, Burgundy wines often come from one Vineyard (or several separate vineyards) without an appellation title specific to the region, Village or even vineyard. A standard Burgundy wine may be made from grapes grown in one or more of Burgundy's 300 communes.
The word of the wine: Food and wine pairing
It is the set of techniques that allow for the pleasant combination of food and wine. Food and wine pairing is based on a few basic principles, such as similarity, complementarity or contrast, and involves all the elements that make up the wine and the food (flavours, textures, aromas, etc.).
