The Domaine Polette is one of the best wineries to follow in Bourgogne.. It offers 2 wines for sale in of Burgundy to come and discover on site or to buy online.
Looking for the best Domaine Polette wines in Burgundy among all the wines in the region? Check out our tops of the best red, white or effervescent Domaine Polette 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 Polette wines with technical and enological descriptions.
How Domaine Polette wines pair with each other generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of home-made white pudding, congolese pondu or quiche with bacon and gruyère cheese.
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 Polette wines pair with each other generally quite well with dishes of veal, pork or game (deer, venison) such as recipes of potjevlesch (northern france), vegetable planter or old-fashioned venison stew.
Crisp, dry whites with a pale robe, lean palate and lively acidity, showing delicate aromas of lemon, green apple, white flowers, pear, fresh almond and characteristic saline, iodine notes. Refreshing, ideal with Atlantic seafood. Star of Muscadet AOC (Sèvre-et-Maine, Côtes de Grandlieu, Coteaux de la Loire), aged on lees for added body. Native Burgundian variety (synonym Melon de Bourgogne), offspring of Pinot × Gouais blanc.
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 Polette.
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.
