Winery Joseph CartronMelon
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with rich fish (salmon, tuna etc), shellfish or mild and soft cheese.
Taste structure of the Melon from the Winery Joseph Cartron
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Melon of Winery Joseph Cartron in the region of Burgundy is a powerful.
Food and wine pairings with Melon
Pairings that work perfectly with Melon
Original food and wine pairings with Melon
The Melon of Winery Joseph Cartron matches generally quite well with dishes of pasta, rich fish (salmon, tuna etc) or shellfish such as recipes of lasagna bolognese, congolese pondu or chinese noodles with shrimp.
Details and technical informations about Winery Joseph Cartron's Melon.
Discover the grape variety: Melon
Crisp, dry whites with a pale robe, lean palate and lively acidity, showing delicate aromas of lemon, green apple, white flowers, pear, fresh almond and characteristic saline, iodine notes. Refreshing, ideal with Atlantic seafood. Star of Muscadet AOC (Sèvre-et-Maine, Côtes de Grandlieu, Coteaux de la Loire), aged on lees for added body. Native Burgundian variety (synonym Melon de Bourgogne), offspring of Pinot × Gouais blanc.
Informations about the Winery Joseph Cartron
The Winery Joseph Cartron is one of of the world's greatest estates. It offers 22 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: Oenologist
Specialist in wine-making techniques. It is a profession and not a passion: one can be an oenophile without being an oenologist (and the opposite too!). Formerly attached to the Faculty of Pharmacy, oenology studies have become independent and have their own university course. Learning to make wine requires a good chemical background but also, increasingly, a good knowledge of the plant. Some oenologists work in laboratories (analysis). Others, the consulting oenologists, work directly in the properties.
