Domaine Michel & Sylvie EsmoninGevrey-Chambertin 1er Cru Les Champeaux
Red wine
This wine generally goes well with poultry, beef or veal.
Food and wine pairings with Gevrey-Chambertin 1er Cru Les Champeaux
Pairings that work perfectly with Gevrey-Chambertin 1er Cru Les Champeaux
Original food and wine pairings with Gevrey-Chambertin 1er Cru Les Champeaux
The Gevrey-Chambertin 1er Cru Les Champeaux of Domaine Michel & Sylvie Esmonin matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of beef and spice stuffed peppers, calf's head with sauce ravigote or rabbit with mustard, thyme and cream.
Details and technical informations about Domaine Michel & Sylvie Esmonin's Gevrey-Chambertin 1er Cru Les Champeaux.
Discover the grape variety: Moschofilero
A very old variety cultivated in Greece, even today, especially in the Peloponnese region. It belongs to a large family called fileri or phileri, and the differences between the clones are sometimes quite marked. In France, it is almost unknown - however, it is registered in the Official Catalogue of wine grape varieties, list A1 - and plantations have been attempted in the United States, ... .
Informations about the Domaine Michel & Sylvie Esmonin
The Domaine Michel & Sylvie Esmonin is one of of the world's greatest estates. It offers 9 wines for sale in the of Gevrey-Chambertin 1er Cru 'Champeaux' to come and discover on site or to buy online.
The wine region of Gevrey-Chambertin 1er Cru 'Champeaux'
The wine region of Gevrey-Chambertin 1er Cru 'Champeaux' is located in the region of Gevrey-Chambertin Premier Cru of Burgundy of France. Wineries and vineyards like the Domaine Tortochot or the Domaine Olivier Guyot produce mainly wines red and white. The most planted grape varieties in the region of Gevrey-Chambertin 1er Cru 'Champeaux' are Pinot noir et Chardonnay, they are then used in wines in blends or as a single variety. On the nose of Gevrey-Chambertin 1er Cru 'Champeaux' often reveals types of flavors of forest floor, cranberry or cinnamon and sometimes also flavors of clove, pepper or vanilla.
The wine region of Burgundy
Bourgogne is the catch-all regional appellation title of the Burgundy wine region in eastern France ("Bourgogne" is the French name for Burgundy). Burgundy has a Complex and comprehensive appellation system; counting Premier Cru and Grand Cru titles, the region has over 700 appellation titles for its wines. Thus, Burgundy wines often come from one Vineyard (or several separate vineyards) without an appellation title specific to the region, Village or even vineyard. A standard Burgundy wine may be made from grapes grown in one or more of Burgundy's 300 communes.
The word of the wine: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
