Domaine RagotTeppe des Chenèves Givry
Red wine
In the mouth this red wine is a with a nice freshness.
This wine generally goes well with poultry, beef or veal.
The Teppe des Chenèves Givry of the Domaine Ragot is in the top 40 of wines of Givry.
Taste structure of the Teppe des Chenèves Givry from the Domaine Ragot
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Teppe des Chenèves Givry of Domaine Ragot in the region of Burgundy is a with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Teppe des Chenèves Givry of Domaine Ragot in the region of Burgundy often reveals types of flavors of oaky, oak.
Food and wine pairings with Teppe des Chenèves Givry
Pairings that work perfectly with Teppe des Chenèves Givry
Original food and wine pairings with Teppe des Chenèves Givry
The Teppe des Chenèves Givry of Domaine Ragot matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of tibs (ethiopia), festive chinese fondue or duck with olives.
Details and technical informations about Domaine Ragot's Teppe des Chenèves Givry.
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.
Last vintages of this wine
The best vintages of Teppe des Chenèves Givry from Domaine Ragot are 2015, 2016, 2014, 2013
Informations about the Domaine Ragot
The Domaine Ragot is one of of the world's greatest estates. It offers 9 wines for sale in the of Givry to come and discover on site or to buy online.
The wine region of Givry
Queen appellation of the Côte Chalonnaise (southern Burgundy): Pinot Noir flagship red (~80%) — ruby robe with signature notes of strawberry, blackberry, violet evolving into liquorice, game and spices, fine tannins and lovely structure, finesse and elegance. Fresh and mineral Chardonnay flagship white (~20%) with citrus, white flowers and subtle wooded touches. AOC (1946), ~310 ha, 27 Premiers Crus, marl-limestone at 200-350 m east/southeast facing. Historic wine of Henri IV.
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: Tanin
A natural compound contained in the skin of the grape, the seed or the woody part of the bunch, the stalk. The maceration of red wines allows the extraction of tannins, which give the texture, the solidity and also the mellowness when the tannins are "ripe". The winemaker seeks above all to extract the tannins from the skin, the ripest and most noble. The tannins of the seed or stalk, which are "greener", especially in average years, give the wine hardness and astringency. The wines of Bordeaux (based on Cabernet and Merlot) are full of tannins, those of Burgundy much less so, with Pinot Noir containing little.
