Winery Marthe Henry BoillotLa Monatine Bourgogne
White wine
In the mouth this white wine is a powerful.
This wine generally goes well with rich fish (salmon, tuna etc), shellfish or mild and soft cheese.
Taste structure of the La Monatine Bourgogne from the Winery Marthe Henry Boillot
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the La Monatine Bourgogne of Winery Marthe Henry Boillot in the region of Burgundy is a powerful.
Food and wine pairings with La Monatine Bourgogne
Pairings that work perfectly with La Monatine Bourgogne
Original food and wine pairings with La Monatine Bourgogne
The La Monatine Bourgogne of Winery Marthe Henry Boillot matches generally quite well with dishes of pasta, rich fish (salmon, tuna etc) or shellfish such as recipes of pastasciutta (corsica), sea bream or norman mussels with cider.
Details and technical informations about Winery Marthe Henry Boillot's La Monatine Bourgogne.
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.
Informations about the Winery Marthe Henry Boillot
The Winery Marthe Henry Boillot is one of of the world's greatest estates. It offers 20 wines for sale in the of Burgundy to come and discover on site or to buy online.
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: Astringency
Chemical stimulation that tightens the mucous membranes of the mouth and causes a sensation of harshness, which is characteristic of the presence of tannins. With time, the tannins lose their harshness and become softer.
