Winery Patrick ClémencetMonthélie
Red wine
In the mouth this red wine is a with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Monthélie from the Winery Patrick Clémencet
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Monthélie of Winery Patrick Clémencet in the region of Burgundy is a with a nice freshness.
Food and wine pairings with Monthélie
Pairings that work perfectly with Monthélie
Original food and wine pairings with Monthélie
The Monthélie of Winery Patrick Clémencet matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of lamb skewers, potjevleesch or rabbit with leeks.
Details and technical informations about Winery Patrick Clémencet's Monthélie.
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 Patrick Clémencet
The Winery Patrick Clémencet is one of of the world's great estates. It offers 71 wines for sale in the of Monthélie to come and discover on site or to buy online.
The wine region of Monthélie
Village at the heart of Côte de Beaune between Meursault and Volnay: Pinot Noir flagship red (~92%) — ruby robe with violet glints and harmonious and delicate profile with signature notes of cherry, raspberry, peony, spices and undergrowth in evolution. Racy Chardonnay flagship white (~8%) with hawthorn, citrus, reinette apple and vanilla touch, signature roundness-freshness balance. AOC (1937), 15 Premiers Crus, southeast marl-limestone, 250-300 m, aging 3-15 years.
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: Cooked wine
In Provence, wine made from must cooked and reduced over a wood fire, traditionally consumed at Christmas time with the thirteen desserts.
