Domaine Garnier & GalvinMonthelie
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 Monthelie from the Domaine Garnier & Galvin
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Monthelie of Domaine Garnier & Galvin in the region of Burgundy is a with a nice freshness.
Food and wine pairings with Monthelie
Pairings that work perfectly with Monthelie
Original food and wine pairings with Monthelie
The Monthelie of Domaine Garnier & Galvin matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of quick meatloaf, veal head with vinaigrette or alice's rabbit.
Details and technical informations about Domaine Garnier & Galvin's Monthelie.
Discover the grape variety: Sauvignon-Rytos
An interspecific cross between Sauvignon Blanc and Bianca obtained in Italy and in 2002 by the University of Udine and the Institute of Applied Genetics. It should not be confused with the sauvignon-kretos. It can be found in Germany, Poland, ... in France it is almost unknown.
Informations about the Domaine Garnier & Galvin
The Domaine Garnier & Galvin is one of of the world's greatest estates. It offers 16 wines for sale in the of Monthélie to come and discover on site or to buy online.
The wine region of Monthélie
The wine region of Monthélie is located in the region of Côte de Beaune of Burgundy of France. Wineries and vineyards like the Domaine Matrot or the Domaine Monthelie Douhairet Porcheret produce mainly wines red and white. The most planted grape varieties in the region of Monthélie are Pinot noir, Chardonnay and Gamay noir, they are then used in wines in blends or as a single variety. On the nose of Monthélie often reveals types of flavors of cherry, pepper or cinnamon and sometimes also flavors of blueberry, smoke or lemon.
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: Draft liquor (champagne)
After blending, the wine is bottled with a liqueur de tirage (a mixture of sugar and wine) and a yeast (selected yeasts). The yeast attacks the sugar and creates carbon dioxide. The fermentation, which lasts about two months, is prolonged by an ageing period (15 months minimum in total). The bottle is capped (some rare vintages are capped with a staple and a cork).
