Winery Nuiton-BeaunoyClos du Chapitre Monopole Gevrey-Chambertin Premier Cru
Red wine
In the mouth this red wine is a powerful with a nice freshness.
This wine generally goes well with poultry, beef or veal.
The Clos du Chapitre Monopole Gevrey-Chambertin Premier Cru of the Winery Nuiton-Beaunoy is in the top 10 of wines of Gevrey-Chambertin Premier Cru.
Taste structure of the Clos du Chapitre Monopole Gevrey-Chambertin Premier Cru from the Winery Nuiton-Beaunoy
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Clos du Chapitre Monopole Gevrey-Chambertin Premier Cru of Winery Nuiton-Beaunoy in the region of Burgundy is a powerful with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Clos du Chapitre Monopole Gevrey-Chambertin Premier Cru of Winery Nuiton-Beaunoy in the region of Burgundy often reveals types of flavors of earthy, red fruit or leather and sometimes also flavors of earth, oak or red fruit.
Food and wine pairings with Clos du Chapitre Monopole Gevrey-Chambertin Premier Cru
Pairings that work perfectly with Clos du Chapitre Monopole Gevrey-Chambertin Premier Cru
Original food and wine pairings with Clos du Chapitre Monopole Gevrey-Chambertin Premier Cru
The Clos du Chapitre Monopole Gevrey-Chambertin Premier Cru of Winery Nuiton-Beaunoy matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of fast and, osso buco with mushrooms or salmon and goat cheese quiche.
Details and technical informations about Winery Nuiton-Beaunoy's Clos du Chapitre Monopole Gevrey-Chambertin Premier Cru.
Discover the grape variety: Pinot noir
Pinot noir is an important red grape variety in Burgundy and Champagne, and its reputation is well known! Great wines such as the Domaine de la Romanée Conti elaborate their wines from this famous grape variety, and make it a great variety. When properly vinified, pinot noit produces red wines of great finesse, with a wide range of aromas depending on its advancement (fruit, undergrowth, leather). it is also the only red grape variety authorized in Alsace. Pinot Noir is not easily cultivated beyond our borders, although it has enjoyed some success in Oregon, the United States, Australia and New Zealand.
Last vintages of this wine
The best vintages of Clos du Chapitre Monopole Gevrey-Chambertin Premier Cru from Winery Nuiton-Beaunoy are 2012, 2010, 2016, 2014 and 2011.
Informations about the Winery Nuiton-Beaunoy
The Winery Nuiton-Beaunoy is one of of the world's greatest estates. It offers 87 wines for sale in the of Gevrey-Chambertin Premier Cru to come and discover on site or to buy online.
The wine region of Gevrey-Chambertin Premier Cru
The wine region of Gevrey-Chambertin Premier Cru is located in the region of Gevrey-Chambertin of Burgundy of France. Wineries and vineyards like the Domaine Armand Rousseau or the Domaine Denis Mortet produce mainly wines red. The most planted grape varieties in the region of Gevrey-Chambertin Premier Cru are Pinot noir, they are then used in wines in blends or as a single variety. On the nose of Gevrey-Chambertin Premier Cru often reveals types of flavors of cherry, tree fruit or violet and sometimes also flavors of coffee, sour cherry or mushroom.
The wine region of Burgundy
Bourgogne is the catch-all regional appellation title of the Burgundy wine region in eastern France ("Bourgogne" is the French name for Burgundy). Burgundy has a Complex and comprehensive appellation system; counting Premier Cru and Grand Cru titles, the region has over 700 appellation titles for its wines. Thus, Burgundy wines often come from one Vineyard (or several separate vineyards) without an appellation title specific to the region, Village or even vineyard. A standard Burgundy wine may be made from grapes grown in one or more of Burgundy's 300 communes.
The word of the wine: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
