Winery Dominique LaurentChambolle-Musigny 1er Cru Les Fuees Vieilles Vignes
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 Chambolle-Musigny 1er Cru Les Fuees Vieilles Vignes of the Winery Dominique Laurent is in the top 80 of wines of Chambolle-Musigny Premier Cru.
Taste structure of the Chambolle-Musigny 1er Cru Les Fuees Vieilles Vignes from the Winery Dominique Laurent
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Chambolle-Musigny 1er Cru Les Fuees Vieilles Vignes of Winery Dominique Laurent in the region of Burgundy is a with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Chambolle-Musigny 1er Cru Les Fuees Vieilles Vignes of Winery Dominique Laurent in the region of Burgundy often reveals types of flavors of earth.
Food and wine pairings with Chambolle-Musigny 1er Cru Les Fuees Vieilles Vignes
Pairings that work perfectly with Chambolle-Musigny 1er Cru Les Fuees Vieilles Vignes
Original food and wine pairings with Chambolle-Musigny 1er Cru Les Fuees Vieilles Vignes
The Chambolle-Musigny 1er Cru Les Fuees Vieilles Vignes of Winery Dominique Laurent matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of oxtail and carrot stew, chicken breast with curry and mushrooms or duck breast with pepper sauce.
Details and technical informations about Winery Dominique Laurent's Chambolle-Musigny 1er Cru Les Fuees 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 Chambolle-Musigny 1er Cru Les Fuees Vieilles Vignes from Winery Dominique Laurent are 2012, 2007, 2008, 2010
Informations about the Winery Dominique Laurent
The Winery Dominique Laurent is one of of the world's great estates. It offers 178 wines for sale in the of Chambolle-Musigny Premier Cru to come and discover on site or to buy online.
The wine region of Chambolle-Musigny Premier Cru
The wine region of Chambolle-Musigny Premier Cru is located in the region of Chambolle-Musigny of Burgundy of France. Wineries and vineyards like the Domaine Comte Georges de Vogüé or the Domaine Jacques-Frederic Mugnier produce mainly wines red and white. The most planted grape varieties in the region of Chambolle-Musigny Premier Cru are Pinot noir et Chardonnay, they are then used in wines in blends or as a single variety. On the nose of Chambolle-Musigny Premier Cru often reveals types of flavors of cherry, dried fruit or chocolate and sometimes also flavors of mushroom, cassis or prune.
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: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
