Winery Nicolas PotelVolnay
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 Volnay of the Winery Nicolas Potel is in the top 70 of wines of Volnay.
Taste structure of the Volnay from the Winery Nicolas Potel
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Volnay of Winery Nicolas Potel in the region of Burgundy is a with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Volnay of Winery Nicolas Potel in the region of Burgundy often reveals types of flavors of cherry, earthy or red fruit and sometimes also flavors of leather, raspberry or non oak.
Food and wine pairings with Volnay
Pairings that work perfectly with Volnay
Original food and wine pairings with Volnay
The Volnay of Winery Nicolas Potel matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of lamb skewers, milanese osso buco or wild boar, roe deer or doe leg.
Details and technical informations about Winery Nicolas Potel's Volnay.
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 Volnay from Winery Nicolas Potel are 2003, 2006, 2005, 2004 and 2000.
Informations about the Winery Nicolas Potel
The Winery Nicolas Potel is one of of the world's greatest estates. It offers 195 wines for sale in the of Volnay to come and discover on site or to buy online.
The wine region of Volnay
Feminine jewel of the Côte de Beaune producing the most delicate Pinot Noirs: signature Pinot Noir as the exclusive red king — pale ruby robe with refined aromas of cherry, raspberry, violet, peony and fine spices, silky tannins and a signature elegant finish; finesse and bouquet make it the most feminine of Burgundian reds. 29 Premiers Crus (Caillerets, Champans, Taillepieds). AOC (1937), ~213 ha on steep slopes, Oxfordian marl-limestone.
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: Sommelier
Person working in a restaurant and responsible for the wine service. The head sommelier is responsible for putting together the wine list, managing the sommelier brigade, and ensuring the sale of wines according to the dishes (food and wine pairing).
