Winery Louis MoreauBiéville Chablis 1er Cru 'Vaulignot'
White wine
In the mouth this white wine is a with a nice freshness.
This wine generally goes well with pork, rich fish (salmon, tuna etc) or shellfish.
Taste structure of the Biéville Chablis 1er Cru 'Vaulignot' from the Winery Louis Moreau
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Biéville Chablis 1er Cru 'Vaulignot' of Winery Louis Moreau in the region of Burgundy is a with a nice freshness.
Food and wine pairings with Biéville Chablis 1er Cru 'Vaulignot'
Pairings that work perfectly with Biéville Chablis 1er Cru 'Vaulignot'
Original food and wine pairings with Biéville Chablis 1er Cru 'Vaulignot'
The Biéville Chablis 1er Cru 'Vaulignot' of Winery Louis Moreau matches generally quite well with dishes of pork, shellfish or rich fish (salmon, tuna etc) such as recipes of pasta carbonara almost like the real thing, gari (cassava flour) with shrimps (africa) or pan-fried salmon papillote.
Details and technical informations about Winery Louis Moreau's Biéville Chablis 1er Cru 'Vaulignot'.
Discover the grape variety: Chardonnay
Whites with many faces: mineral and taut at Chablis (lemon, green apple, flint), opulent and buttery at Meursault and Puligny-Montrachet (hazelnut, brioche, yellow fruits), tense and chalky in Champagne (Blanc de Blancs). Also vinified sparkling and widely exported (Sonoma, Margaret River, Casablanca). A Burgundian variety, a cross of Pinot Noir × Gouais Blanc, half-sibling of Aligoté.
Last vintages of this wine
The best vintages of Biéville Chablis 1er Cru 'Vaulignot' from Winery Louis Moreau are 0
Informations about the Winery Louis Moreau
The Winery Louis Moreau is one of of the world's great estates. It offers 33 wines for sale in the of Chablis Premier Cru to come and discover on site or to buy online.
The wine region of Chablis Premier Cru
Elegant intermediate level of the Chablis area (40 official climats, 17 lieux-dits): exclusive signature Chardonnay as white king — pale gold robe with green tints and chiselled mineral profile with notes of white flowers, citrus, green apple, light honey and the hallmark touch of gunflint, iodine and oyster shell, taut palate with vivid acidity and long finish. AOC (1938), ~750 ha on Kimmeridgian limestones with Exogyra virgula fossils, ageing 5-15 years.
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: 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.
