Winery Roye LabaumeMonthélie 1er Cru 'Les Clous'
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 1er Cru 'Les Clous' from the Winery Roye Labaume
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Monthélie 1er Cru 'Les Clous' of Winery Roye Labaume 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 Roye Labaume matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of beef with panang curry (red curry), stuffed squid in the sétoise sauce or rabbit legs with mushrooms.
Details and technical informations about Winery Roye Labaume's Monthélie 1er Cru 'Les Clous'.
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 Roye Labaume
The Winery Roye Labaume is one of of the world's greatest estates. It offers 18 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: Reduction
A physiological and chemical phenomenon that occurs in wine in the absence of oxygen. The smell of reduction is characterized by animal and sometimes fetid notes that disappear in principle with aeration. It is recommended to decant reduced wines.
