Winery Tours et Terroirs d'AnianeSaint Guilhem Terrasses Le Desert
wine
This wine generally goes well with poultry, beef or veal.
Food and wine pairings with Saint Guilhem Terrasses Le Desert
Pairings that work perfectly with Saint Guilhem Terrasses Le Desert
Original food and wine pairings with Saint Guilhem Terrasses Le Desert
The Saint Guilhem Terrasses Le Desert of Winery Tours et Terroirs d'Aniane matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of fresh sausage, blanquette of veal or prime rib with chervil butter.
Details and technical informations about Winery Tours et Terroirs d'Aniane's Saint Guilhem Terrasses Le Desert.
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 Tours et Terroirs d'Aniane
The Winery Tours et Terroirs d'Aniane is one of of the world's greatest estates. It offers 7 wines for sale in the of Burgundy to come and discover on site or to buy online.
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: Deposit
Solid particles that can naturally coat the bottom of a bottle of wine. It is rather a guarantee that the wine has not been mistreated: in fact, to avoid the natural deposit, rather violent processes of filtration or cold passage (- 7 or - 8 °C) are used in order to precipitate the tartar (the small white crystals that some people confuse with crystallized sugar: just taste to dissuade you from it)
