Winery Michel MartinBourgogne Coulanges-La-Vineuse Blanc
White wine
In the mouth this white wine is a .
This wine generally goes well with rich fish (salmon, tuna etc), shellfish or mild and soft cheese.
Taste structure of the Bourgogne Coulanges-La-Vineuse Blanc from the Winery Michel Martin
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Bourgogne Coulanges-La-Vineuse Blanc of Winery Michel Martin in the region of Burgundy is a .
Food and wine pairings with Bourgogne Coulanges-La-Vineuse Blanc
Pairings that work perfectly with Bourgogne Coulanges-La-Vineuse Blanc
Original food and wine pairings with Bourgogne Coulanges-La-Vineuse Blanc
The Bourgogne Coulanges-La-Vineuse Blanc of Winery Michel Martin matches generally quite well with dishes of pasta, rich fish (salmon, tuna etc) or shellfish such as recipes of pasta with porcini mushrooms, salmon burger or marinated shrimp sautéed asian style.
Details and technical informations about Winery Michel Martin's Bourgogne Coulanges-La-Vineuse Blanc.
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 Michel Martin
The Winery Michel Martin is one of of the world's greatest estates. It offers 4 wines for sale in the of Bourgogne Coulanges-la-Vineuse to come and discover on site or to buy online.
The wine region of Bourgogne Coulanges-la-Vineuse
Burgundy appellation south of Auxerre (left bank Yonne, 155–310 m, Jurassic limestone, marls and clays, south/south-east facing). Pinot Noir flagship red (~55 ha, complemented by César): cherry with ruby highlights, cherry, blackcurrant, toast, violet and rose, fruity and silky palate. Chardonnay whites: honeysuckle, pear, quince, peach, honey and brioche, full sunny palate with a tender finish.
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: Flavours
There are generally four so-called fundamental flavours: acidity, bitterness, sweetness and saltiness. The first three are considered to be the building blocks of the structure of wines. They are perceived by the taste buds that cover the surface of the tongue.
