Winery L. MetairieCuvée Carolus le Bon Givry
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 Cuvée Carolus le Bon Givry from the Winery L. Metairie
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Cuvée Carolus le Bon Givry of Winery L. Metairie in the region of Burgundy is a with a nice freshness.
Food and wine pairings with Cuvée Carolus le Bon Givry
Pairings that work perfectly with Cuvée Carolus le Bon Givry
Original food and wine pairings with Cuvée Carolus le Bon Givry
The Cuvée Carolus le Bon Givry of Winery L. Metairie matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of tanjia, osso bucco or adapted vietnamese fondue.
Details and technical informations about Winery L. Metairie's Cuvée Carolus le Bon Givry.
Discover the grape variety: Pinot noir
Pinot noir is an important red grape variety in Burgundy and Champagne, and its reputation is well known! Great wines such as the Domaine de la Romanée Conti elaborate their wines from this famous grape variety, and make it a great variety. When properly vinified, pinot noit produces red wines of great finesse, with a wide range of aromas depending on its advancement (fruit, undergrowth, leather). it is also the only red grape variety authorized in Alsace. Pinot Noir is not easily cultivated beyond our borders, although it has enjoyed some success in Oregon, the United States, Australia and New Zealand.
Informations about the Winery L. Metairie
The Winery L. Metairie is one of wineries to follow in Givry.. It offers 286 wines for sale in the of Givry to come and discover on site or to buy online.
The wine region of Givry
The wine region of Givry is located in the region of Côte Chalonnaise of Burgundy of France. Wineries and vineyards like the Domaine Joblot or the Domaine Michel Sarrazin produce mainly wines red and white. The most planted grape varieties in the region of Givry are Pinot noir, Chardonnay and Cabernet franc, they are then used in wines in blends or as a single variety. On the nose of Givry often reveals types of flavors of cherry, floral or apples and sometimes also flavors of minerality, lemon or toasty.
The wine region of Burgundy
Bourgogne is the catch-all regional appellation title of the Burgundy wine region in eastern France ("Bourgogne" is the French name for Burgundy). Burgundy has a Complex and comprehensive appellation system; counting Premier Cru and Grand Cru titles, the region has over 700 appellation titles for its wines. Thus, Burgundy wines often come from one Vineyard (or several separate vineyards) without an appellation title specific to the region, Village or even vineyard. A standard Burgundy wine may be made from grapes grown in one or more of Burgundy's 300 communes.
The word of the wine: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
