Domaine ParizeGivry 1er Cru 'Le Petit Pretan'
Red wine
This wine generally goes well with poultry, beef or veal.
Food and wine pairings with Givry 1er Cru 'Le Petit Pretan'
Pairings that work perfectly with Givry 1er Cru 'Le Petit Pretan'
Original food and wine pairings with Givry 1er Cru 'Le Petit Pretan'
The Givry 1er Cru 'Le Petit Pretan' of Domaine Parize matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of traditional flemish carbonades, pasta with veal stock sauce or rabbit with beer and mustard.
Details and technical informations about Domaine Parize's Givry 1er Cru 'Le Petit Pretan'.
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 Parize
The Domaine Parize is one of of the world's greatest estates. It offers 10 wines for sale in the of Givry 1er Cru 'Le petit Pretan' to come and discover on site or to buy online.
The wine region of Givry 1er Cru 'Le petit Pretan'
The wine region of Givry 1er Cru 'Le petit Pretan' is located in the region of Givry Premier Cru of Burgundy of France. Wineries and vineyards like the Domaine Besson or the Domaine Parize produce mainly wines red. The most planted grape varieties in the region of Givry 1er Cru 'Le petit Pretan' are Pinot noir, they are then used in wines in blends or as a single variety. On the nose of Givry 1er Cru 'Le petit Pretan' often reveals types of flavors of cherry, blackberry or red fruit and sometimes also flavors of tobacco, dried flowers or non oak.
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: Performance
Quantity of grapes harvested per hectare. In AOC, the average yield is limited on the proposal of the appellation syndicate, validated by the Inao. The use of high-performance plant material (especially clones) and better control of vine diseases have increased yields. This is not without consequences on the quality of the wines (dilution) and on the state of the market (too much wine). We must not over-simplify: low yields are not synonymous with quality, and it is often in years with generous harvests that we find the greatest vintages (1982 and 1986 in Bordeaux, 1996 in Champagne, 1990 and 2005 in Burgundy...).
