Winery Vincent PrunierVolnay 1er Cru 'Robardelle'
Red wine
This wine generally goes well with poultry, beef or veal.
Food and wine pairings with Volnay 1er Cru 'Robardelle'
Pairings that work perfectly with Volnay 1er Cru 'Robardelle'
Original food and wine pairings with Volnay 1er Cru 'Robardelle'
The Volnay 1er Cru 'Robardelle' of Winery Vincent Prunier matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of barbecued prime rib with coarse salt, puchero or duck breast in foil (barbecue).
Details and technical informations about Winery Vincent Prunier's Volnay 1er Cru 'Robardelle'.
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 Vincent Prunier
The Winery Vincent Prunier is one of of the world's great estates. It offers 40 wines for sale in the of Volnay 1er Cru 'Robardelle' to come and discover on site or to buy online.
The wine region of Volnay 1er Cru 'Robardelle'
The wine region of Volnay 1er Cru 'Robardelle' is located in the region of Volnay Premier Cru of Burgundy of France. Wineries and vineyards like the Domaine Huber-Verdereau or the Domaine Réyane et Pascal Bouley produce mainly wines red and white. The most planted grape varieties in the region of Volnay 1er Cru 'Robardelle' are Pinot noir et Chardonnay, they are then used in wines in blends or as a single variety. On the nose of Volnay 1er Cru 'Robardelle' often reveals types of flavors of earth, red fruit or black fruit and sometimes also flavors of violet, oak or floral.
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: Wooded
A set of aromas brought about by ageing in barrels (usually oak). This can be pleasant when, in small doses, it brings a touch of spice, roast or vanilla to an already constructed ensemble. When the violent woodiness dominates the wine, it is quickly tiring. Easily identifiable aromatically, it is sought after (to the point of abuse) by the makers of coarse wines. New World manufacturers and, alas, some French winemakers use oak chips to impart the woody taste, which is tantamount to artificial flavoring.
