Winery L. MetairiePrince de Serrigny Ladoix
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 Prince de Serrigny Ladoix from the Winery L. Metairie
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Prince de Serrigny Ladoix of Winery L. Metairie in the region of Burgundy is a with a nice freshness.
Food and wine pairings with Prince de Serrigny Ladoix
Pairings that work perfectly with Prince de Serrigny Ladoix
Original food and wine pairings with Prince de Serrigny Ladoix
The Prince de Serrigny Ladoix of Winery L. Metairie matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of shepherd's pie (quebec!), alsatian wine pie or valencian paella - family recipe.
Details and technical informations about Winery L. Metairie's Prince de Serrigny Ladoix.
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 L. Metairie
The Winery L. Metairie is one of of the world's great estates. It offers 286 wines for sale in the of Ladoix to come and discover on site or to buy online.
The wine region of Ladoix
Discreet village at the northern gateway of Côte de Beaune (Ladoix-Serrigny): signature Pinot Noir as red king (~75%) — ruby robe with cherry, raspberry, redcurrant evolving toward peony, violet, undergrowth, fine tannins and integrated acidity, ages 5-10 years in Premiers Crus. Refined Chardonnay as white king (~25%) with white flowers, lemon, green apple, hazelnut and light honey. AOC (1937), 95 ha, 11 Premiers Crus, 2 Grands Crus, clay-limestone below, stony above.
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: Tanin
A natural compound contained in the skin of the grape, the seed or the woody part of the bunch, the stalk. The maceration of red wines allows the extraction of tannins, which give the texture, the solidity and also the mellowness when the tannins are "ripe". The winemaker seeks above all to extract the tannins from the skin, the ripest and most noble. The tannins of the seed or stalk, which are "greener", especially in average years, give the wine hardness and astringency. The wines of Bordeaux (based on Cabernet and Merlot) are full of tannins, those of Burgundy much less so, with Pinot Noir containing little.
