Domaine DublèreBourgogne Les Millerands
White wine
In the mouth this white wine is a powerful with a nice freshness.
This wine generally goes well with rich fish (salmon, tuna etc), shellfish or mild and soft cheese.
Taste structure of the Bourgogne Les Millerands from the Domaine Dublère
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Bourgogne Les Millerands of Domaine Dublère in the region of Burgundy is a powerful with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Bourgogne Les Millerands of Domaine Dublère in the region of Burgundy often reveals types of flavors of cream, citrus or smoke and sometimes also flavors of apples, butter or lime.
Food and wine pairings with Bourgogne Les Millerands
Pairings that work perfectly with Bourgogne Les Millerands
Original food and wine pairings with Bourgogne Les Millerands
The Bourgogne Les Millerands of Domaine Dublère matches generally quite well with dishes of pasta, rich fish (salmon, tuna etc) or shellfish such as recipes of pasta with avocado, bacalhau com natas or zarzuela mayonapo.
Details and technical informations about Domaine Dublère's Bourgogne Les Millerands.
Discover the grape variety: Chardonnay
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.
Last vintages of this wine
The best vintages of Bourgogne Les Millerands from Domaine Dublère are 2011, 2016, 2015, 2014 and 2013.
Informations about the Domaine Dublère
The Domaine Dublère is one of of the world's greatest estates. It offers 32 wines for sale in the of Burgundy to come and discover on site or to buy online.
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: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
