The Domaine Marie-Louise is one of the best wineries to follow in Bourgogne.. It offers 10 wines for sale in of Burgundy to come and discover on site or to buy online.
Looking for the best Domaine Marie-Louise wines in Burgundy among all the wines in the region? Check out our tops of the best red, white or effervescent Domaine Marie-Louise 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 Domaine Marie-Louise wines with technical and enological descriptions.
How Domaine Marie-Louise wines pair with each other generally quite well with dishes of pasta, rich fish (salmon, tuna etc) or shellfish such as recipes of pasta with sausage, tuna omelette or cassolettes of scallops.
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.
How Domaine Marie-Louise wines pair with each other generally quite well with dishes of pasta, veal or pork such as recipes of capellini with prosciutto, osso-bucco with asian flavours, funambuline style or basque piperade.
Light, fruity reds with a pale ruby robe, silky tannins and an airy, lively palate, with signature aromas of fresh red fruits (cherry, raspberry, redcurrant), soft spices and Moldavian floral notes. An elegant profile to drink young. Star of the Babeasca de Nicorești AOC in eastern Romania, among the oldest Romanian grapes. Native black grape of Romanian Moldavia, mainly grown at Nicorești.
Planning a wine route in the of Burgundy? Here are the wineries to visit and the winemakers to meet during your trip in search of wines similar to Domaine Marie-Louise.
Whites with many faces: mineral and taut at Chablis (lemon, green apple, flint), opulent and buttery at Meursault and Puligny-Montrachet (hazelnut, brioche, yellow fruits), tense and chalky in Champagne (Blanc de Blancs). Also vinified sparkling and widely exported (Sonoma, Margaret River, Casablanca). A Burgundian variety, a cross of Pinot Noir × Gouais Blanc, half-sibling of Aligoté.
