Winery Philippe PacaletÉchézeaux 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 Échézeaux Grand Cru from the Winery Philippe Pacalet
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Échézeaux Grand Cru of Winery Philippe Pacalet in the region of Burgundy is a with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Échézeaux Grand Cru of Winery Philippe Pacalet in the region of Burgundy often reveals types of flavors of cherry, red fruit or strawberries and sometimes also flavors of raspberry, perfume or non oak.
Food and wine pairings with Échézeaux Grand Cru
Pairings that work perfectly with Échézeaux Grand Cru
Original food and wine pairings with Échézeaux Grand Cru
The Échézeaux Grand Cru of Winery Philippe Pacalet matches generally quite well with dishes of beef, veal or poultry such as recipes of sweet and sour turkish dumpling soup (eksili köfte), vienna cutlets or quiche with leeks and fresh salmon from flo.
Details and technical informations about Winery Philippe Pacalet's Échézeaux 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.
Last vintages of this wine
The best vintages of Échézeaux Grand Cru from Winery Philippe Pacalet are 2019, 2015, 2012, 2011 and 2010.
Informations about the Winery Philippe Pacalet
The Winery Philippe Pacalet is one of of the world's greatest estates. It offers 73 wines for sale in the of Échezeaux Grand Cru to come and discover on site or to buy online.
The wine region of Échezeaux Grand Cru
Grand Cru of Flagey-Échézeaux (Côte de Nuits) on 37 ha above the Clos Vougeot: 100% Pinot Noir across 11 climats — full-bodied, structured reds with a sustained ruby robe. Delicate nose of red fruits (cherry, raspberry, redcurrant) and floral notes (rose, violet), evolving toward black fruits, mocha, leather, truffle and peppery notes. Silky and harmonious palate, 20-year ageing for the best vintages. Often more approachable young than neighbouring Grands Crus, signature depth.
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: Red winemaking
Transformation of grapes into must and wine under the effect of alcoholic fermentation. The vinification of red wines takes place in several stages: destemming, crushing, alcoholic fermentation, vatting, running off and maturing.
