Winery Pascal Prunier-BonheurMeursault 'Les Clous'
White wine
In the mouth this white wine is a powerful with a nice freshness.
This wine generally goes well with rich fish (salmon, tuna etc), shellfish or mild and soft cheese.
Taste structure of the Meursault 'Les Clous' from the Winery Pascal Prunier-Bonheur
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Meursault 'Les Clous' of Winery Pascal Prunier-Bonheur in the region of Burgundy is a powerful with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Meursault 'Les Clous' of Winery Pascal Prunier-Bonheur in the region of Burgundy often reveals types of flavors of cream, oaky or apples and sometimes also flavors of minerality, vanilla or apricot.
Food and wine pairings with Meursault 'Les Clous'
Pairings that work perfectly with Meursault 'Les Clous'
Original food and wine pairings with Meursault 'Les Clous'
The Meursault 'Les Clous' of Winery Pascal Prunier-Bonheur matches generally quite well with dishes of shellfish, pasta or rich fish (salmon, tuna etc) such as recipes of clams in white wine, pasta with tuna and laughing cow or gratin dauphinois with smoked salmon.
Details and technical informations about Winery Pascal Prunier-Bonheur's Meursault 'Les Clous'.
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.
Last vintages of this wine
The best vintages of Meursault 'Les Clous' from Winery Pascal Prunier-Bonheur are 2018, 2011, 0, 2017 and 2010.
Informations about the Winery Pascal Prunier-Bonheur
The Winery Pascal Prunier-Bonheur is one of of the world's greatest estates. It offers 32 wines for sale in the of Meursault to come and discover on site or to buy online.
The wine region of Meursault
Burgundian summit of ample great whites: signature Chardonnay reigns exclusively in whites — green-gold with bronze glints, rich and unctuous with almond, toasted hazelnut, honey, candied citrus, hawthorn, lime blossom and a flinty mineral signature, richness and chiselled acidity, barrel-aged. Exceptional power-freshness balance and great ageing (8-15 years). Village AOC (1937, ~400 ha) south of Beaune, limestone marls. Renowned Premiers Crus (Perrières, Genevrières, Charmes).
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: Oenologist
Specialist in wine-making techniques. It is a profession and not a passion: one can be an oenophile without being an oenologist (and the opposite too!). Formerly attached to the Faculty of Pharmacy, oenology studies have become independent and have their own university course. Learning to make wine requires a good chemical background but also, increasingly, a good knowledge of the plant. Some oenologists work in laboratories (analysis). Others, the consulting oenologists, work directly in the properties.
