The Winery Simon Moutier is one of the best wineries to follow in Meursault.. It offers 4 wines for sale in of Meursault to come and discover on site or to buy online.
Looking for the best Winery Simon Moutier wines in Meursault among all the wines in the region? Check out our tops of the best red, white or effervescent Winery Simon Moutier wines. Also find some food and wine pairings that may be suitable with the wines from this area. Learn more about the region and the Winery Simon Moutier wines with technical and enological descriptions.
How Winery Simon Moutier wines pair with each other generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of wild boar with honey, veal cutlets au gratin or rabbit with beer.
Burgundian summit of ample great whites: signature Chardonnay reigns exclusively in whites — green-gold with bronze glints, rich and unctuous with almond, toasted hazelnut, honey, candied citrus, hawthorn, lime blossom and a flinty mineral signature, richness and chiselled acidity, barrel-aged. Exceptional power-freshness balance and great ageing (8-15 years). Village AOC (1937, ~400 ha) south of Beaune, limestone marls. Renowned Premiers Crus (Perrières, Genevrières, Charmes).
How Winery Simon Moutier wines pair with each other generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of country-style snow peas, english tuna croque-monsieur or pike quenelles with lobster bisque sauce.
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.
Planning a wine route in the of Meursault? Here are the wineries to visit and the winemakers to meet during your trip in search of wines similar to Winery Simon Moutier.
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.
