Winery J.& M. SimonMorey-Saint-Denis Premier Cru
Red wine
This wine generally goes well with poultry, beef or veal.
Food and wine pairings with Morey-Saint-Denis Premier Cru
Pairings that work perfectly with Morey-Saint-Denis Premier Cru
Original food and wine pairings with Morey-Saint-Denis Premier Cru
The Morey-Saint-Denis Premier Cru of Winery J.& M. Simon matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of homemade italian lasagna, flights in the wind à la provençale or deer jig.
Details and technical informations about Winery J.& M. Simon's Morey-Saint-Denis Premier Cru.
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 5 wines for sale in the of Côte de Nuits to come and discover on site or to buy online.
The wine region of Côte de Nuits
Historic heart of Burgundy's great reds, 95% Pinot Noir on ~1,500 ha — the world's most prestigious wine strip. Signature fine complex reds with notes of cherry, raspberry, violet, undergrowth, truffle, sweet spices and leather touch, silky tannins and long ageing (10-50 years) — the soul of Pinot. 24 Grand Crus including Romanée-Conti, La Tâche, Chambertin, Musigny, Clos de Vougeot. Absolute summit on Gevrey, Vosne, Chambolle, Vougeot.
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: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
