Burgundy產區
Showing 244–252 of 278 results
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Vincent Girardin Corton Grand 1998
TASTING NOTE
Very complex wine that expresses itself over time with very mineral notes (Silex, vegetal notes). These aromas will evolve later on flint, lemon peel.FOOD PAIRING
Bresse Chicken with cream, sweetbreads with morels, truffled foie gras, Comté or old Cantal. Great fish and Crustacean (St Pierre, Crayfish, Char, Langoustine). Serving temperature : 12 °C -
Vincent Girardin Meursault Les Charmes Dessus (W) 2013
TASTING NOTE
HThe palate is opulent between tension and finesse whil leaving a fresh and mineral finish. Good and strong structure in mouth.FOOD PAIRING
Fish, shellfish or white meats served with a cream sauce. Serving temperature : 12 °C -
Vincent Girardin Bienvenues Batard Montrachet (W) 2006
TASTING NOTE
the Bienvenues Bâtard Montrachet Grand Cru possesses an astonishing degree all the best qualities of white Burgundies: bright gold colour, rich and complex aromas recalling hazelnut and honey. Great depth and firmness but mellowness as well. Intense and persistent savour. This is a wine which needs time to reveal all its potential.FOOD PAIRING
Bresse Chicken with cream, sweetbreads with morels, truffled foie gras, Comté or old Cantal. Great fish and Crustacean (Monkfish, Crayfish, Char, Langoustine), but also with a pan-fried veal. Serving temperature : 12 °C -
Vincent Girardin Chevalier Montrachet (W) 2014
TASTING NOTE
This wine suggests butter and hot croissant, fern, dried fruits, spices and honey. The body and bouquet are no longer distinguishable, the structure and harmony merge into a perfect unity. Smooth and firm, dry and caressing, wrapped and deep, it possesses all the graces under an inflexible charaterFOOD PAIRING
Bresse Chicken with cream, sweetbreads with morels, truffled foie gras, Comté or old Cantal. Great fish and Crustacean (Monkfish, Crayfish, Char, Langoustine), but also with a pan-fried veal. Serving temperature : 12 °C