Philippe Livera (Domaine des Tilleuls)Cuvée des Lutins Coteaux Bourguignons
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 Cuvée des Lutins Coteaux Bourguignons from the Philippe Livera (Domaine des Tilleuls)
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Cuvée des Lutins Coteaux Bourguignons of Philippe Livera (Domaine des Tilleuls) in the region of Burgundy is a with a nice freshness.
Food and wine pairings with Cuvée des Lutins Coteaux Bourguignons
Pairings that work perfectly with Cuvée des Lutins Coteaux Bourguignons
Original food and wine pairings with Cuvée des Lutins Coteaux Bourguignons
The Cuvée des Lutins Coteaux Bourguignons of Philippe Livera (Domaine des Tilleuls) matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of beef with dark beer, stuffed veal breast or veal blanquette à l'ancienne.
Details and technical informations about Philippe Livera (Domaine des Tilleuls)'s Cuvée des Lutins Coteaux Bourguignons.
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 Philippe Livera (Domaine des Tilleuls)
The Philippe Livera (Domaine des Tilleuls) is one of of the world's great estates. It offers 13 wines for sale in the of Coteaux Bourguignons to come and discover on site or to buy online.
The wine region of Coteaux Bourguignons
Burgundy regional AOC (2011, formerly Bourgogne Grand Ordinaire) covering all Burgundy from Chablis to Beaujolais. Accessible, convivial expression of regional diversity. Supple reds with notes of cherry, raspberry and sweet spices (fine Pinot Noir, fruity Gamay atypical in Burgundy, structuring César), light tannins - everyday wines. Fresh, straight whites: round Chardonnay, lively citrusy Aligoté, saline Melon.
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: Tanin
A natural compound contained in the skin of the grape, the seed or the woody part of the bunch, the stalk. The maceration of red wines allows the extraction of tannins, which give the texture, the solidity and also the mellowness when the tannins are "ripe". The winemaker seeks above all to extract the tannins from the skin, the ripest and most noble. The tannins of the seed or stalk, which are "greener", especially in average years, give the wine hardness and astringency. The wines of Bordeaux (based on Cabernet and Merlot) are full of tannins, those of Burgundy much less so, with Pinot Noir containing little.
