La Cave du Petit HotelChambolle-Musigny 1er Cru Les Groseilles
Red wine
This wine generally goes well with poultry, beef or veal.
Food and wine pairings with Chambolle-Musigny 1er Cru Les Groseilles
Pairings that work perfectly with Chambolle-Musigny 1er Cru Les Groseilles
Original food and wine pairings with Chambolle-Musigny 1er Cru Les Groseilles
The Chambolle-Musigny 1er Cru Les Groseilles of La Cave du Petit Hotel matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of wild boar with honey, pork shank stew or duck with vanilla (reunion island).
Details and technical informations about La Cave du Petit Hotel's Chambolle-Musigny 1er Cru Les Groseilles.
Discover the grape variety: Riminèse
Riminèse blanc is a grape variety that originated in France (Corsica). It produces a variety of grape specially used for the elaboration of wine. It is rare to find this grape to eat on our tables. The white Riminèse can be found in several vineyards: South-West, Cognac, Bordeaux, Provence & Corsica, Rhone Valley, Loire Valley, Savoie & Bugey, Beaujolais.
Informations about the La Cave du Petit Hotel
The La Cave du Petit Hotel is one of of the world's greatest estates. It offers 5 wines for sale in the of Chambolle-Musigny Premier Cru to come and discover on site or to buy online.
The wine region of Chambolle-Musigny Premier Cru
The wine region of Chambolle-Musigny Premier Cru is located in the region of Chambolle-Musigny of Burgundy of France. Wineries and vineyards like the Domaine Comte Georges de Vogüé or the Domaine Jacques-Frederic Mugnier produce mainly wines red and white. The most planted grape varieties in the region of Chambolle-Musigny Premier Cru are Pinot noir et Chardonnay, they are then used in wines in blends or as a single variety. On the nose of Chambolle-Musigny Premier Cru often reveals types of flavors of cherry, dried fruit or chocolate and sometimes also flavors of mushroom, cassis or prune.
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: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
