Domaine Perrot-MinotNuits-Saint-Georges 1er Cru 'La Richemone' (Vieilles Vignes)
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 Nuits-Saint-Georges 1er Cru 'La Richemone' (Vieilles Vignes) of the Domaine Perrot-Minot is in the top 10 of wines of Nuits-Saint-Georges 1er Cru 'La Richemone'.
Taste structure of the Nuits-Saint-Georges 1er Cru 'La Richemone' (Vieilles Vignes) from the Domaine Perrot-Minot
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Nuits-Saint-Georges 1er Cru 'La Richemone' (Vieilles Vignes) of Domaine Perrot-Minot in the region of Burgundy is a powerful with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Nuits-Saint-Georges 1er Cru 'La Richemone' (Vieilles Vignes) of Domaine Perrot-Minot in the region of Burgundy often reveals types of flavors of tobacco, strawberries or leather and sometimes also flavors of pepper, cedar or non oak.
Food and wine pairings with Nuits-Saint-Georges 1er Cru 'La Richemone' (Vieilles Vignes)
Pairings that work perfectly with Nuits-Saint-Georges 1er Cru 'La Richemone' (Vieilles Vignes)
Original food and wine pairings with Nuits-Saint-Georges 1er Cru 'La Richemone' (Vieilles Vignes)
The Nuits-Saint-Georges 1er Cru 'La Richemone' (Vieilles Vignes) of Domaine Perrot-Minot matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of spaghetti bolognese, sauté of veal with olives (corsica) or duck leg confit in white wine.
Details and technical informations about Domaine Perrot-Minot's Nuits-Saint-Georges 1er Cru 'La Richemone' (Vieilles Vignes).
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 Nuits-Saint-Georges 1er Cru 'La Richemone' (Vieilles Vignes) from Domaine Perrot-Minot are 2012, 2008, 2006, 2011 and 2009.
Informations about the Domaine Perrot-Minot
The Domaine Perrot-Minot is one of of the world's greatest estates. It offers 56 wines for sale in the of Nuits-Saint-Georges 1er Cru 'La Richemone' to come and discover on site or to buy online.
The wine region of Nuits-Saint-Georges 1er Cru 'La Richemone'
The wine region of Nuits-Saint-Georges 1er Cru 'La Richemone' is located in the region of Nuits-Saint-Georges Premier Cru of Burgundy of France. Wineries and vineyards like the Domaine Perrot-Minot or the Domaine Alain Michelot produce mainly wines red and white. The most planted grape varieties in the region of Nuits-Saint-Georges 1er Cru 'La Richemone' are Pinot noir, they are then used in wines in blends or as a single variety. On the nose of Nuits-Saint-Georges 1er Cru 'La Richemone' often reveals types of flavors of minerality, earth or oak and sometimes also flavors of red fruit, tobacco or strawberries.
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: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
