Winery Vincent MotheChablis 1er Cru 'Vaucoupin'
White wine
In the mouth this white wine is a with a nice freshness.
This wine generally goes well with pork, rich fish (salmon, tuna etc) or shellfish.
Taste structure of the Chablis 1er Cru 'Vaucoupin' from the Winery Vincent Mothe
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Chablis 1er Cru 'Vaucoupin' of Winery Vincent Mothe in the region of Burgundy is a with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Chablis 1er Cru 'Vaucoupin' of Winery Vincent Mothe in the region of Burgundy often reveals types of flavors of tree fruit, citrus fruit.
Food and wine pairings with Chablis 1er Cru 'Vaucoupin'
Pairings that work perfectly with Chablis 1er Cru 'Vaucoupin'
Original food and wine pairings with Chablis 1er Cru 'Vaucoupin'
The Chablis 1er Cru 'Vaucoupin' of Winery Vincent Mothe matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of sloth pork loin, salmon and spinach lasagna or pasta shells.
Details and technical informations about Winery Vincent Mothe's Chablis 1er Cru 'Vaucoupin'.
Discover the grape variety: Chardonnay
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.
Last vintages of this wine
The best vintages of Chablis 1er Cru 'Vaucoupin' from Winery Vincent Mothe are 2014
Informations about the Winery Vincent Mothe
The Winery Vincent Mothe is one of of the world's greatest estates. It offers 5 wines for sale in the of Chablis 1er Cru 'Vaucoupin' to come and discover on site or to buy online.
The wine region of Chablis 1er Cru 'Vaucoupin'
45-ha Premier Cru on the right bank of the Serein at Chichée (Chablis): 100% Chardonnay on exposed Kimmeridgian limestone — delicate plateau, steep slopes and valley with south and west aspects in full sun. Rich, dense whites with hazelnut and dried fruit flavours — pale gold, citrus, white flowers and green apple, intense chalky finish. Taut palate with signature sharp minerality on poor draining soils. Ages 5-10 years.
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: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
