Winery J. & M. SimonVougeot Vieilles Vignes
Red wine
This wine generally goes well with poultry, beef or veal.
Food and wine pairings with Vougeot Vieilles Vignes
Pairings that work perfectly with Vougeot Vieilles Vignes
Original food and wine pairings with Vougeot Vieilles Vignes
The Vougeot Vieilles Vignes of Winery J. & M. Simon matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of beef tagine with prunes and almonds, veal tagine with carrots or casserons in the country style.
Details and technical informations about Winery J. & M. Simon's Vougeot Vieilles Vignes.
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.
Informations about the Winery J. & M. Simon
The Winery J. & M. Simon is one of of the world's greatest estates. It offers 1 wines for sale in the of Vougeot to come and discover on site or to buy online.
The wine region of Vougeot
Communal AOC of the Côte de Nuits in Côte-d'Or (hillside 240–265 m below Clos de Vougeot, clay-limestone marl soils, cool oceanic with continental influences): Pinot Noir is the almost exclusive signature red — profile combining power and elegance with red and black fruits, violet and spices, firm tannic structure and excellent ageing potential. Chardonnay and Pinot Blanc for rare, refined whites. 4 Premiers Crus, ~2/3 reds, 85% in Premier Cru.
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: Bordeaux barrel
Barrels of 220 to 225 litres. The toasting of the barrel to bend the staves (curved boards used to make the barrels) can vary according to the coopers and the demand. A gentle and slow toasting has little effect on the aromas. On the other hand, a strong toasting gives aromas of coffee or cocoa which will influence the taste of the wine. A wine barrel has already been aged for a year and has less impact on the wine than a new barrel.
