Gevrey-Chambertin AOC - Joseph Drouhin

Gevrey-Chambertin AOC - Joseph DrouhinThe barrel-aged Gevrey-Chambertin from the Burgundy wine region reveals itself in the glass with a bright light red color. With a slight tilt, the red wine glass shows a charming garnet tone at the edges. By swirling it in the glass to introduce some air, one can perceive an excellent balance with this red wine, as it neither appears watery nor syrupy or liqueur-like on the walls of the glass. The bouquet of this red wine from Burgundy captivates with nuances of plum, sour cherry, blackberry, and blueberry. Further exploring the aromas reveals hints of crocant, walnut, and roasted hazelnut. The Joseph Drouhin Gevrey-Chambertin presents itself pleasantly dry to the wine enthusiast. This red wine never comes across as coarse or barren, which one might expect from a top-quality wine. On the palate, the texture of this balanced red wine is wonderfully silky and fleshy. In the finish, this age-worthy red wine from the Burgundy wine region ultimately delights with a nice length. Again, hints of black cherry and blackcurrant emerge. In the aftertaste, mineral notes from the clay and gravel-dominated soils join in. Vinification of the Joseph Drouhin Gevrey-Chambertin The basis for the balanced Gevrey-Chambertin from Burgundy are grapes from the Pinot Noir variety. The grapes grow under optimal conditions in Burgundy. The vines dig their roots deep into soils of clay, gravel, and marl. After harvest, the grapes are promptly taken to the press house. Here they are selected and gently crushed. Subsequently, fermentation takes place in small wooden barrels at controlled temperatures. After fermentation is complete, the Gevrey-Chambertin is aged for another 14 months in oak barriques. Food recommendation for the Gevrey-Chambertin by Joseph Drouhin This French wine is best enjoyed at a temperature of 15 - 18°C. It pairs perfectly as a companion wine to Boeuf Bourguignon, sautéed veal liver with apples, onions, and balsamic sauce, or stuffed bell peppers.