Winery Groupement de ProducteursDomaine de la Bouthiere Côte Chalonnaise
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with rich fish (salmon, tuna etc), shellfish or mild and soft cheese.
Taste structure of the Domaine de la Bouthiere Côte Chalonnaise from the Winery Groupement de Producteurs
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Domaine de la Bouthiere Côte Chalonnaise of Winery Groupement de Producteurs in the region of Burgundy is a powerful.
Food and wine pairings with Domaine de la Bouthiere Côte Chalonnaise
Pairings that work perfectly with Domaine de la Bouthiere Côte Chalonnaise
Original food and wine pairings with Domaine de la Bouthiere Côte Chalonnaise
The Domaine de la Bouthiere Côte Chalonnaise of Winery Groupement de Producteurs matches generally quite well with dishes of pasta, rich fish (salmon, tuna etc) or shellfish such as recipes of lasagna bolognese, salmon and spinach lasagna or pike quenelles with lobster bisque sauce.
Details and technical informations about Winery Groupement de Producteurs's Domaine de la Bouthiere Côte Chalonnaise.
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.
Informations about the Winery Groupement de Producteurs
The Winery Groupement de Producteurs is one of of the world's great estates. It offers 47 wines for sale in the of Côte Chalonnaise to come and discover on site or to buy online.
The wine region of Côte Chalonnaise
Burgundian sub-region between Chagny and Saint-Gengoux, clay-limestone slopes south of the Côte de Beaune. Signature Pinot Noir and Chardonnay with excellent Burgundian quality-price ratio. Fine reds with notes of red cherry, raspberry, undergrowth (Mercurey, Givry) — silky and accessible. Taut, mineral whites (Rully, Montagny): citrus, white flowers, butter, hazelnut.
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: Oenologist
Specialist in wine-making techniques. It is a profession and not a passion: one can be an oenophile without being an oenologist (and the opposite too!). Formerly attached to the Faculty of Pharmacy, oenology studies have become independent and have their own university course. Learning to make wine requires a good chemical background but also, increasingly, a good knowledge of the plant. Some oenologists work in laboratories (analysis). Others, the consulting oenologists, work directly in the properties.
