Winery Jean-Pierre MichelVendanges du Dix-Huit Octobre
White wine
This wine generally goes well with rich fish (salmon, tuna etc), shellfish or mild and soft cheese.
Food and wine pairings with Vendanges du Dix-Huit Octobre
Pairings that work perfectly with Vendanges du Dix-Huit Octobre
Original food and wine pairings with Vendanges du Dix-Huit Octobre
The Vendanges du Dix-Huit Octobre of Winery Jean-Pierre Michel matches generally quite well with dishes of pasta, rich fish (salmon, tuna etc) or shellfish such as recipes of pasta with chicken and curry, quick salmon and zucchini lasagna or rougaille tomatoes (madagascar).
Details and technical informations about Winery Jean-Pierre Michel's Vendanges du Dix-Huit Octobre.
Discover the grape variety: Graisse
Lively, neutral dry whites with a pale golden robe, a taut palate with marked acidity, and undemonstrative aromas of citrus and white flowers. An acidic profile ideal for distillation. A traditional component of Armagnac AOC blends, it contributes to the aromatic identity and finesse of Gascon eau-de-vie alongside Ugni Blanc, Baco and Colombard. An indigenous French white from the South-West, grown mainly in Gascony for distillation.
Informations about the Winery Jean-Pierre Michel
The Winery Jean-Pierre Michel is one of of the world's great estates. It offers 13 wines for sale in the of Burgundy to come and discover on site or to buy online.
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: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
