Winery Philippe BrenotBatard - Montrachet Grand Cru
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 Batard - Montrachet Grand Cru from the Winery Philippe Brenot
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Batard - Montrachet Grand Cru of Winery Philippe Brenot in the region of Burgundy is a with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Batard - Montrachet Grand Cru of Winery Philippe Brenot in the region of Burgundy often reveals types of flavors of oak.
Food and wine pairings with Batard - Montrachet Grand Cru
Pairings that work perfectly with Batard - Montrachet Grand Cru
Original food and wine pairings with Batard - Montrachet Grand Cru
The Batard - Montrachet Grand Cru of Winery Philippe Brenot matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of tanjia, moroccan veal tagine from hanane or duck leg confit in cider.
Details and technical informations about Winery Philippe Brenot's Batard - Montrachet Grand Cru.
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 Philippe Brenot
The Winery Philippe Brenot is one of of the world's greatest estates. It offers 6 wines for sale in the of Bâtard-Montrachet Grand Cru to come and discover on site or to buy online.
The wine region of Bâtard-Montrachet Grand Cru
11. 87 ha Grand Cru straddling Puligny and Chassagne-Montrachet in the Côte de Beaune, 100% Chardonnay: one of the world's greatest dry whites — pale gold with green reflections, complex nose of white flowers, honey, fresh butter, toasted hazelnut, candied citrus and mineral notes. Powerful, rich and unctuous palate with preserved freshness, long saline finish. Brown clay-limestone soils on marl, east-southeast exposure, 15-25 years ageing, power-finesse signature.
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: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
