Château de MesseyClos des Avoueries Tête de Cuvée
White wine
In the mouth this white wine is a .
This wine generally goes well with vegetarian, cured meat or pasta.
The Clos des Avoueries Tête de Cuvée of the Château de Messey is in the top 20 of wines of Mâcon-Cruzille.
Taste structure of the Clos des Avoueries Tête de Cuvée from the Château de Messey
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Clos des Avoueries Tête de Cuvée of Château de Messey in the region of Burgundy is a .
Food and wine pairings with Clos des Avoueries Tête de Cuvée
Pairings that work perfectly with Clos des Avoueries Tête de Cuvée
Original food and wine pairings with Clos des Avoueries Tête de Cuvée
The Clos des Avoueries Tête de Cuvée of Château de Messey matches generally quite well with dishes of pasta, vegetarian or cured meat such as recipes of pasta with vongoles (flat clams), salmon and goat cheese quiche or curried coral lentils.
Details and technical informations about Château de Messey's Clos des Avoueries Tête de Cuvée.
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 Château de Messey
The Château de Messey is one of of the world's greatest estates. It offers 10 wines for sale in the of Mâcon-Cruzille to come and discover on site or to buy online.
The wine region of Mâcon-Cruzille
Mâcon geographical denomination (2005) on Grevilly, Martailly-lès-Brançion and part of Cruzille in the upper Mâconnais (40 ha, 75% Chardonnay). Chardonnay in stainless-steel whites with orchard fruits and spring flowers; Gamay in reds. Pale gold with silver tints. Contrasting geology — Middle Jurassic marly limestone (167 million years) to the west on shallow soils (<50 cm), fine blue to salmon-pink strata, and Liassic (180 million years) ferruginous marls on Grevilly.
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: Amylic
Aroma reminiscent of banana, candy, and sometimes nail polish, particularly present in primeur wines. The amylic taste is reminiscent of the aromas of industrial confectionery and does not reflect a great expression of terroir.
