Winery Jean Claude MichautBourgogne Épineuil
Red wine
In the mouth this red wine is a with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Bourgogne Épineuil from the Winery Jean Claude Michaut
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Bourgogne Épineuil of Winery Jean Claude Michaut in the region of Bourgogne Epineuil is a with a nice freshness.
Food and wine pairings with Bourgogne Épineuil
Pairings that work perfectly with Bourgogne Épineuil
Original food and wine pairings with Bourgogne Épineuil
The Bourgogne Épineuil of Winery Jean Claude Michaut matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of beef kidney, osso buco with mushrooms or conejo al ajillo (spain).
Details and technical informations about Winery Jean Claude Michaut's Bourgogne Épineuil.
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 Jean Claude Michaut
The Winery Jean Claude Michaut is one of of the world's greatest estates. It offers 6 wines for sale in the of Bourgogne Epineuil to come and discover on site or to buy online.
The wine region of Bourgogne Epineuil
Burgundian denomination around Tonnerre (Armançon valley slopes, 180-250 m, south/southwest, Kimmeridgian limestone and marls with asterite fossils, same terroir as southern Chablis). Pinot Noir reigns exclusively (~80 ha): elegant and refined, generous with red fruits (raspberry, cherry, redcurrant) and black fruits (blackberry, blueberry, blackcurrant), peppery notes, suave velvety tannins. 6 ha of Chardonnay as complement.
The word of the wine: Texture
In tasting, the equivalent of touch. It is the set of tactile sensations perceived by the mucous membranes of the mouth: silky, velvety, sticky, fatty, astringent, pasty, etc.
