Winery Nicolas PotelPommard 1er Cru Les Epenots
Red wine
In the mouth this red wine is a with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Pommard 1er Cru Les Epenots from the Winery Nicolas Potel
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Pommard 1er Cru Les Epenots of Winery Nicolas Potel in the region of Burgundy is a with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Pommard 1er Cru Les Epenots of Winery Nicolas Potel in the region of Burgundy often reveals types of flavors of red fruit, earth or oak and sometimes also flavors of red fruit.
Food and wine pairings with Pommard 1er Cru Les Epenots
Pairings that work perfectly with Pommard 1er Cru Les Epenots
Original food and wine pairings with Pommard 1er Cru Les Epenots
The Pommard 1er Cru Les Epenots of Winery Nicolas Potel matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of shepherd's pie (potatoes, beef, carrots, bacon), adapted vietnamese fondue or pheasant casserole with cabbage.
Details and technical informations about Winery Nicolas Potel's Pommard 1er Cru Les Epenots.
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.
Informations about the Winery Nicolas Potel
The Winery Nicolas Potel is one of of the world's great estates. It offers 195 wines for sale in the of Pommard Premier Cru to come and discover on site or to buy online.
The wine region of Pommard Premier Cru
28 Premier Cru climats over 115 ha in Côte de Beaune, Pommard exclusively red in Pinot Noir: robust and tannic reds with intense garnet robe, nose of black cherry, blackcurrant, blackberry, plum, blond tobacco and leather. Northern climats (Épenots, Pézerolles) finer, southern climats (Rugiens, Jarolières) more powerful toward Volnay. Dense and structured palate, demanding tannins when young, aging 10-20+ years evolving toward game, leather and spices. Muscular Burgundian signature.
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: Phenolic ripeness
A distinction is made between the ripeness of sugars and acids and the ripeness of tannins and other compounds such as anthocyanins and tannins, which will bring structure and colour. Grapes can be measured at 13° potential without having reached this phenolic maturity. Vinified at this stage, they will give hard, astringent wines, without charm.
