Domaine Jérome FornerotSantenay Saint-Jean
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 Santenay Saint-Jean from the Domaine Jérome Fornerot
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Santenay Saint-Jean of Domaine Jérome Fornerot in the region of Burgundy is a with a nice freshness.
Food and wine pairings with Santenay Saint-Jean
Pairings that work perfectly with Santenay Saint-Jean
Original food and wine pairings with Santenay Saint-Jean
The Santenay Saint-Jean of Domaine Jérome Fornerot matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of roast monkfish with bacon, duck with orange or rabbit with onions and mustard.
Details and technical informations about Domaine Jérome Fornerot's Santenay Saint-Jean.
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.
Informations about the Domaine Jérome Fornerot
The Domaine Jérome Fornerot is one of of the world's great estates. It offers 16 wines for sale in the of Santenay to come and discover on site or to buy online.
The wine region of Santenay
Southernmost cru of the Cote de Beaune: signature Pinot Noir as king red (~80%) — ruby robe with notes of cherry, raspberry, blackberry, wild strawberry, violet and a hint of spice, supple tannins and a generous finish, more accessible than its northern neighbours. Chardonnay as a broad white (citrus, apple, almond, honey, white flowers). AOC (1937), ~330 ha on Santenay and Remigny, 12 Premiers Crus (Les Gravieres, La Comme), limestone marls, ages 4-10 years.
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: Ancestral method
A method of making certain sparkling wines such as blanquette de Limoux, sparkling gaillac or clairette de Die, which consists of a second fermentation in the bottle based on natural sugars and yeasts naturally brought by the grapes (unlike the méthode champenoise, which requires the addition of tirage liquor).
