Winery Pierre GirardinMonthélie 1er Cru 'Les Clous'
White wine
In the mouth this white wine is a 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 Monthélie 1er Cru 'Les Clous' from the Winery Pierre Girardin
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Monthélie 1er Cru 'Les Clous' of Winery Pierre Girardin in the region of Burgundy is a with a nice freshness.
Food and wine pairings with Monthélie 1er Cru 'Les Clous'
Pairings that work perfectly with Monthélie 1er Cru 'Les Clous'
Original food and wine pairings with Monthélie 1er Cru 'Les Clous'
The Monthélie 1er Cru 'Les Clous' of Winery Pierre Girardin matches generally quite well with dishes of pasta, rich fish (salmon, tuna etc) or shellfish such as recipes of cannelloni of meat, sublime salmon (stuffed salmon) or marmite dieppoise.
Details and technical informations about Winery Pierre Girardin's Monthélie 1er Cru '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.
Informations about the Winery Pierre Girardin
The Winery Pierre Girardin is one of of the world's great estates. It offers 94 wines for sale in the of Monthélie 1er Cru 'Les Clous' to come and discover on site or to buy online.
The wine region of Monthélie 1er Cru 'Les Clous'
The wine region of Monthélie 1er Cru 'Les Clous' is located in the region of Monthélie Premier Cru of Burgundy of France. Wineries and vineyards like the Domaine Réyane et Pascal Bouley or the Domaine Changarnier produce mainly wines red and white. The most planted grape varieties in the region of Monthélie 1er Cru 'Les Clous' are Pinot noir et Chardonnay, they are then used in wines in blends or as a single variety. On the nose of Monthélie 1er Cru 'Les Clous' often reveals types of flavors of earth, oak or red fruit and sometimes also flavors of black fruit.
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: Aging on lees
Maturing on the lees enhances the stability, aromatic complexity and texture of white wines, which gain in body and volume. This phenomenon is induced by autolysis, the process of self-degradation of the lees.
