Domaine de la MaladiereChablis Grand Cru 'Preuses'
White wine
This wine generally goes well with pork, rich fish (salmon, tuna etc) or shellfish.
Food and wine pairings with Chablis Grand Cru 'Preuses'
Pairings that work perfectly with Chablis Grand Cru 'Preuses'
Original food and wine pairings with Chablis Grand Cru 'Preuses'
The Chablis Grand Cru 'Preuses' of Domaine de la Maladiere matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of oven-baked sausage, leek and tuna pie or traditional tunisian couscous.
Details and technical informations about Domaine de la Maladiere's Chablis Grand Cru 'Preuses'.
Discover the grape variety: Chardonnay
The white Chardonnay is a grape variety that originated in France (Burgundy). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. White Chardonnay can be found in many vineyards: South West, Burgundy, Jura, Languedoc & Roussillon, Cognac, Bordeaux, Beaujolais, Savoie & Bugey, Loire Valley, Champagne, Rhone Valley, Armagnac, Lorraine, Alsace, Provence & Corsica.
Informations about the Domaine de la Maladiere
The Domaine de la Maladiere is one of of the world's greatest estates. It offers 10 wines for sale in the of Chablis Grand Cru 'Preuses' to come and discover on site or to buy online.
The wine region of Chablis Grand Cru 'Preuses'
The wine region of Chablis Grand Cru 'Preuses' is located in the region of Chablis Grand Cru of Burgundy of France. Wineries and vineyards like the Domaine Vincent Dauvissat or the Domaine William Fèvre produce mainly wines white. The most planted grape varieties in the region of Chablis Grand Cru 'Preuses' are Chardonnay, they are then used in wines in blends or as a single variety. On the nose of Chablis Grand Cru 'Preuses' often reveals types of flavors of citrus, brioche or yellow plum and sometimes also flavors of tropical fruit, grapefruit or oaky.
The wine region of Chablis
Chablis is a historic town and wine region in NorthCentralFrance. It produces light, Dry white wines, renowned for their minerality and lively Acidity. AOC Chablis wines are produced exclusively from the Chardonnay grape. The wines of Chablis are made in a rather different style from those produced elsewhere in Burgundy.
News related to this wine
How to work with Chablis wines as a sommelier by Yang LU
On December 10, 2020, four Hong Kong personalities discussed Chablis wines on a live webinar: Yang LU, Master Sommelier and Official Bourgogne Wines Ambassador, Debra MEIBURG, Master of Wine, Ivy NG, Official Bourgogne Wines Ambassador and Rebecca LEUNG, wine expert. In this 2 min 50 sec clip, Yang LU shares his experience as a sommelier on the importance of Chablis wines in the restaurant industry. #Chablis #PureChablis ...
At the heart of the Mâcon terroir
In line with our previous videos « The Climats of Chablis seen from the sky » and « The vineyards of Bourgogne, seen from the sky » », the Bourgogne Wine Board (BIVB) and the Union des Producteurs de Vins de Mâcon offer you a new stroll at the heart of the Mâcon terroir. Established in 1937, this Régionale appellation is divided into three levels: – The first level is known as white, red or rosé Mâcon. The grapes used can come from all around the Mâconnais. – The second level is name ...
What style should one expect from a good Chablis by Debra MEIBURG
On December 10, 2020, four Hong Kong personalities discussed Chablis wines on a live webinar: Yang LU, Master Sommelier and Official Bourgogne Wines Ambassador, Debra MEIBURG, Master of Wine, Ivy NG, Official Bourgogne Wines Ambassador and Rebecca LEUNG, wine expert. In 80-second clip, Debra MEIBURG answers the question of an Internet user : what style should one expect from a good Chablis ? #Chablis #PureChablis ...
The word of the wine: Extraction
All the methods (pumping over, punching down) that allow the colour and tannins to be extracted from the grape skin during maceration, before fermentation begins. It is also possible to macerate after fermentation, but gently, so as not to extract the tannins from the seeds, which are greener. Because of its solvent power, alcohol favours extraction.
