Winery Jean ManciatVieilles Vignes Mâcon-Charnay
White wine
In the mouth this white wine is a .
This wine generally goes well with vegetarian, cured meat or pasta.
The Vieilles Vignes Mâcon-Charnay of the Winery Jean Manciat is in the top 40 of wines of Mâcon.
Taste structure of the Vieilles Vignes Mâcon-Charnay from the Winery Jean Manciat
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Vieilles Vignes Mâcon-Charnay of Winery Jean Manciat in the region of Burgundy is a .
Wine flavors and olphactive analysis
On the nose the Vieilles Vignes Mâcon-Charnay of Winery Jean Manciat in the region of Burgundy often reveals types of flavors of citrus, tree fruit or citrus fruit.
Food and wine pairings with Vieilles Vignes Mâcon-Charnay
Pairings that work perfectly with Vieilles Vignes Mâcon-Charnay
Original food and wine pairings with Vieilles Vignes Mâcon-Charnay
The Vieilles Vignes Mâcon-Charnay of Winery Jean Manciat matches generally quite well with dishes of pasta, vegetarian or cured meat such as recipes of the corsican soup, light tuna-tomato quiche (without cream) or osso bucco of veal.
Details and technical informations about Winery Jean Manciat's Vieilles Vignes Mâcon-Charnay.
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 Vieilles Vignes Mâcon-Charnay from Winery Jean Manciat are 2013, 2012, 2015, 2014
Informations about the Winery Jean Manciat
The Winery Jean Manciat is one of of the world's greatest estates. It offers 10 wines for sale in the of Mâcon to come and discover on site or to buy online.
The wine region of Mâcon
Vast flagship appellation of the Mâconnais (southern Burgundy): Chardonnay signature as the white king — pale gold with silvery glints, fresh and easy-drinking with notes of apple, pear, peach, apricot, citrus and a signature quince touch, vivid fruit-acidity balance. Gamay and Pinot Noir in supple fruity reds (cassis, blackberry, redcurrant, violet, undergrowth), melted tannins. AOC (1937), ~4,400 ha across 96 communes (Saône-et-Loire), limestone, clay and schist, semi-continental temperate.
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: Food and wine pairing
It is the set of techniques that allow for the pleasant combination of food and wine. Food and wine pairing is based on a few basic principles, such as similarity, complementarity or contrast, and involves all the elements that make up the wine and the food (flavours, textures, aromas, etc.).
