Winery Max Quenot Fils MeuneveauxCorton-Chaumes
Red wine
This wine generally goes well with poultry, beef or veal.
The Corton-Chaumes of the Winery Max Quenot Fils Meuneveaux is in the top 30 of wines of Burgundy.
Food and wine pairings with Corton-Chaumes
Pairings that work perfectly with Corton-Chaumes
Original food and wine pairings with Corton-Chaumes
The Corton-Chaumes of Winery Max Quenot Fils Meuneveaux matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of spaghetti with beef balls, lisbon veal sauté or magret with pepper.
Details and technical informations about Winery Max Quenot Fils Meuneveaux's Corton-Chaumes.
Discover the grape variety: Pinot noir
Elegant reds, light in colour with silky tannins, showing strawberry, cherry and raspberry aromas, evolving to forest floor, mushroom and spice with age. Fresh acidity, delicate finish. Star of the Côte d'Or (Romanée-Conti, Chambertin, Volnay), pillar of Champagne (Blanc de Noirs) and signature of Oregon, Central Otago and Sonoma Coast. An early-ripening Burgundian variety, one of the world's greatest.
Informations about the Winery Max Quenot Fils Meuneveaux
The Winery Max Quenot Fils Meuneveaux is one of of the world's greatest estates. It offers 4 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: Wooded
A set of aromas brought about by ageing in barrels (usually oak). This can be pleasant when, in small doses, it brings a touch of spice, roast or vanilla to an already constructed ensemble. When the violent woodiness dominates the wine, it is quickly tiring. Easily identifiable aromatically, it is sought after (to the point of abuse) by the makers of coarse wines. New World manufacturers and, alas, some French winemakers use oak chips to impart the woody taste, which is tantamount to artificial flavoring.
