Isabelle et Pierre Clement (Domaine de Chatenoy)Menetou-Salon Classique Rouge
Red wine
In the mouth this red wine is a with a nice freshness.
This wine generally goes well with poultry, veal or game (deer, venison).
The Menetou-Salon Classique Rouge of the Isabelle et Pierre Clement (Domaine de Chatenoy) is in the top 10 of wines of Menetou-Salon.
Taste structure of the Menetou-Salon Classique Rouge from the Isabelle et Pierre Clement (Domaine de Chatenoy)
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Menetou-Salon Classique Rouge of Isabelle et Pierre Clement (Domaine de Chatenoy) in the region of Loire Valley is a with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Menetou-Salon Classique Rouge of Isabelle et Pierre Clement (Domaine de Chatenoy) in the region of Loire Valley often reveals types of flavors of red fruit, raspberry or pepper and sometimes also flavors of earth, spices or red fruit.
Food and wine pairings with Menetou-Salon Classique Rouge
Pairings that work perfectly with Menetou-Salon Classique Rouge
Original food and wine pairings with Menetou-Salon Classique Rouge
The Menetou-Salon Classique Rouge of Isabelle et Pierre Clement (Domaine de Chatenoy) matches generally quite well with dishes of veal, game (deer, venison) or poultry such as recipes of veal cutlets with savoy tomme, roast deer my grandmother's way or chicken with rice for cookeo robot.
Details and technical informations about Isabelle et Pierre Clement (Domaine de Chatenoy)'s Menetou-Salon Classique Rouge.
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 Menetou-Salon Classique Rouge from Isabelle et Pierre Clement (Domaine de Chatenoy) are 2016, 2018, 2017
Informations about the Isabelle et Pierre Clement (Domaine de Chatenoy)
The Isabelle et Pierre Clement (Domaine de Chatenoy) is one of of the world's greatest estates. It offers 12 wines for sale in the of Menetou-Salon to come and discover on site or to buy online.
The wine region of Menetou-Salon
The wine region of Menetou-Salon is located in the region of Haute Loire of Loire Valley of France. Wineries and vineyards like the Domaine Jean-Max Roger or the Isabelle et Pierre Clement (Domaine de Chatenoy) produce mainly wines white, red and pink. The most planted grape varieties in the region of Menetou-Salon are Pinot noir, Cabernet franc and Chenin blanc, they are then used in wines in blends or as a single variety. On the nose of Menetou-Salon often reveals types of flavors of grapefruit, saline or pineapple and sometimes also flavors of earthy, green apple or melon.
The wine region of Loire Valley
The Loire Valley is a key wine region in western France. It follows the course of the Loire River on its Long journey through the heart of France, from the inland hills of the Auvergne to the plains of the French Atlantic coast near Nantes (Muscadet country). Important in terms of quantity and quality, the region produces large quantities (about 4 million h/l each year) of everyday wines, as well as some of France's greatest wines. Diversity is another of the region's major assets; the styles of wine produced here range from the light, tangy Muscadet to the Sweet, honeyed Bonnezeaux, the Sparkling whites of Vouvray and the juicy, Tannic reds of Chinon and Saumur.
News related to this wine
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The word of the wine: Thermoregulation
Control of the vinification temperatures (by circulating hot or cold water on the walls of the vats, for example). This is a major step forward, which in particular helps to preserve the freshness of the aromas threatened by excessive temperature rises during fermentation.
