Domaine Hervé AzoSaint-Bris
White wine
In the mouth this white wine is a powerful with a nice freshness.
This wine generally goes well with rich fish (salmon, tuna etc), shellfish or mild and soft cheese.
Taste structure of the Saint-Bris from the Domaine Hervé Azo
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Saint-Bris of Domaine Hervé Azo in the region of Burgundy is a powerful with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Saint-Bris of Domaine Hervé Azo in the region of Burgundy often reveals types of flavors of citrus, butter or minerality and sometimes also flavors of earth, microbio or oak.
Food and wine pairings with Saint-Bris
Pairings that work perfectly with Saint-Bris
Original food and wine pairings with Saint-Bris
The Saint-Bris of Domaine Hervé Azo matches generally quite well with dishes of pasta, rich fish (salmon, tuna etc) or shellfish such as recipes of pasta with ham, smoked salmon omelette or shrimp in coconut milk.
Details and technical informations about Domaine Hervé Azo's Saint-Bris.
Discover the grape variety: Mtsvane Kakhuri
Structured, aromatic dry whites with a pale golden robe, a broad palate and preserved acidity, with signature aromas of citrus (lemon), white flowers, white-fleshed fruits (peach) and Caucasian mineral notes. Also made as tannic orange wines in qvevri (buried jars) with dried fruit and spice notes. Grown in Kakheti (eastern Georgia), it embodies Georgian viticultural identity and the qvevri heritage. Native Georgian white grape.
Last vintages of this wine
The best vintages of Saint-Bris from Domaine Hervé Azo are 2015, 2012, 2013, 2014
Informations about the Domaine Hervé Azo
The Domaine Hervé Azo is one of of the world's greatest estates. It offers 9 wines for sale in the of Saint-Bris to come and discover on site or to buy online.
The wine region of Saint-Bris
Unique Burgundy AOC in the Yonne (southwest Auxerre, only Burgundy AOC using Sauvignon): Sauvignon Blanc and Sauvignon Gris signature white kings — pale robe evolving from lime and grapefruit to lilac and acacia floral notes, discreet Kimmeridgian limestone minerality, clean palate with integrated acidity, chiselled mineral finish. Atypical Burgundian cépage, pairs with oysters, shellfish and fresh goat's cheese.
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: Structure
Refers to both the structure and the overall constitution of a wine.
