Domaine Vincent LatourMeursault 'Les Pellans'
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 Meursault 'Les Pellans' from the Domaine Vincent Latour
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Meursault 'Les Pellans' of Domaine Vincent Latour in the region of Burgundy is a with a nice freshness.
Food and wine pairings with Meursault 'Les Pellans'
Pairings that work perfectly with Meursault 'Les Pellans'
Original food and wine pairings with Meursault 'Les Pellans'
The Meursault 'Les Pellans' of Domaine Vincent Latour matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of tournedos with foie gras, veal chop normandy style or rabbit with beer and mustard.
Details and technical informations about Domaine Vincent Latour's Meursault 'Les Pellans'.
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 Domaine Vincent Latour
The Domaine Vincent Latour is one of of the world's great estates. It offers 37 wines for sale in the of Meursault to come and discover on site or to buy online.
The wine region of Meursault
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).
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: Oenologist
Specialist in wine-making techniques. It is a profession and not a passion: one can be an oenophile without being an oenologist (and the opposite too!). Formerly attached to the Faculty of Pharmacy, oenology studies have become independent and have their own university course. Learning to make wine requires a good chemical background but also, increasingly, a good knowledge of the plant. Some oenologists work in laboratories (analysis). Others, the consulting oenologists, work directly in the properties.
