Domaine Hervé AzoSélection Chablis 1er Cru
White wine
In the mouth this white wine is a powerful with a nice freshness.
This wine generally goes well with pork, rich fish (salmon, tuna etc) or shellfish.
Taste structure of the Sélection Chablis 1er Cru from the Domaine Hervé Azo
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Sélection Chablis 1er Cru of Domaine Hervé Azo in the region of Burgundy is a powerful with a nice freshness.
Food and wine pairings with Sélection Chablis 1er Cru
Pairings that work perfectly with Sélection Chablis 1er Cru
Original food and wine pairings with Sélection Chablis 1er Cru
The Sélection Chablis 1er Cru of Domaine Hervé Azo matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of homemade pork curry, spaghetti with tuna (real italian recipe) or scallops in coral sauce.
Details and technical informations about Domaine Hervé Azo's Sélection Chablis 1er Cru.
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.
Last vintages of this wine
The best vintages of Sélection Chablis 1er Cru from Domaine Hervé Azo are 2010, 2011
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 Chablis Premier Cru to come and discover on site or to buy online.
The wine region of Chablis Premier Cru
Elegant intermediate level of the Chablis area (40 official climats, 17 lieux-dits): exclusive signature Chardonnay as white king — pale gold robe with green tints and chiselled mineral profile with notes of white flowers, citrus, green apple, light honey and the hallmark touch of gunflint, iodine and oyster shell, taut palate with vivid acidity and long finish. AOC (1938), ~750 ha on Kimmeridgian limestones with Exogyra virgula fossils, ageing 5-15 years.
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: Rafle (taste of)
A taste considered a defect, characterized by an unpleasant astringency and bitterness, brought by the stalk during the vinification process. In order to avoid it, destemming before vinification is a common practice.
