Winery Louis NiePuligny Montrachet La Garenne Premier Cru
wine
This wine generally goes well with poultry, beef or veal.
Wine flavors and olphactive analysis
On the nose the Puligny Montrachet La Garenne Premier Cru of Winery Louis Nie in the region of Burgundy often reveals types of flavors of oaky, oak.
Food and wine pairings with Puligny Montrachet La Garenne Premier Cru
Pairings that work perfectly with Puligny Montrachet La Garenne Premier Cru
Original food and wine pairings with Puligny Montrachet La Garenne Premier Cru
The Puligny Montrachet La Garenne Premier Cru of Winery Louis Nie matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of roast beef in a crust (onions & mustard), beef colombo bourguignon style or wild boar with honey.
Details and technical informations about Winery Louis Nie's Puligny Montrachet La Garenne Premier Cru.
Discover the grape variety: Gold
Simple, dry whites with a pale golden robe, a supple palate with moderate acidity, and undemonstrative aromas of citrus and white flowers. Discreet, rustic profile. Preserved in a few ampelographic collections, among the ancient grapes of heritage value whose commercial diffusion has virtually disappeared and which are studied for their genetic interest. Rare, poorly documented white grape grown in confidential quantities.
Informations about the Winery Louis Nie
The Winery Louis Nie is one of of the world's greatest estates. It offers 8 wines for sale in the of Chablis to come and discover on site or to buy online.
The wine region of Chablis
World reference for mineral Chardonnay. Straight, taut whites with signature notes of lime, green apple, white flowers, flint and iodine, a saline finish driven by Kimmeridgian marls full of oyster fossils. The purest expression of the grape, little oak. Hierarchy: lively Petit Chablis, fresh Chablis, more complex Premier Cru (Montée de Tonnerre, Vaillons), 7 age-worthy Grands Crus (Les Clos, Valmur, Bougros…).
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: Reduction
A physiological and chemical phenomenon that occurs in wine in the absence of oxygen. The smell of reduction is characterized by animal and sometimes fetid notes that disappear in principle with aeration. It is recommended to decant reduced wines.
