Burgundy has a beautiful pale yellow colour, brilliant and limpid, a floral nose, aromas of white flowers and fresh fruit (pear) with some woody notes.
The mouth is fresh, and it has a nice liveliness.
Tasting at 11 to 12°C and keeping time of at least 5 years.How ?
With savoury tapas, tortillas, marinated mozzarella, guacamole, carrot salad with orange juice, sushi, marinated salmon, pineapple sautéed shrimps, vegetable wok, roasted fish, veal blanquette. After 2 of guard, its roundness and density will highlight fish in sauce, shellfish in cream sauce, veal chop with a gratin dauphinois. Cheese: blue-veined pasta, goat's cheese, county cheese.