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Domaine du Clos Salomon Montagny Le Clou 2012

    750ML / 0% ABV
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    750ML / 0% ABV

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    Domaine du Clos Salomon

    Domaine du Clos Salomon

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    Domaine du Clos Salomon, France
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    Clos Solomon takes its name from the family Solomon who possessed it from the 14th century. In 1375, Hugo Salomonis (Hugues Salomon), of Givry, sold 8 tails and 2 punches of wine to the sovereign pontiff, 19 tails in 1391 and 8 tails in 1403. It was in 1558 that the closure came to the hands of Francis de Thésut, Lord of Moroges and ancestor of the current family. In 1863, Ernest de Chanay married Claire de Thésut, the only heiress of the Thésut de Moroges, and in 1893 their only daughter married Gaston of Gardin de Seveirac, Laudovic's great grandfather. For nearly 5 centuries, the domain of Clos Solomon has been operated by the same family.
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    One of the top appellations for white Burgundy from the Cote Chalonnaise, Montagny is comprised of large number of Premier Crus vineyards. Its wines (made of Chardonnay) tend to have a finesse and body not found elsewhere in the Cote Chalonnaise.

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    One of the most popular and versatile white wine grapes, Chardonnay offers a wide range of flavors and styles depending on where it is grown and how it is made. While practically every country in the wine producing world grows it, Chardonnay from its Burgundian homeland produces some of the most remarkable and longest lived examples. As far as cellar potential, white Burgundy rivals the world’s other age-worthy whites like Riesling or botrytized Semillon. California is Chardonnay’s second most important home, where both oaky, buttery styles and leaner, European-inspired wines enjoy great popularity. Oregon, Australia and South America are also significant producers of Chardonnay.

    Tasting Notes for Chardonnay

    Chardonnay is a dry, white wine. When Chardonnay grapes are planted on cool sites, the resulting wine's flavors tend towards grapefruit, lemon zest, green apple, celery leaf and wet flint, while warmer locations coax out richer, more tropical flavors of melon, peach and pineapple. Oak can add notes of vanilla, coconut and spice, while malolactic fermentation imparts a soft and creamy texture.

    Perfect Food Pairings for Chardonnay

    Chardonnay is as versatile at the table as it is in the vineyard. The crisp, clean, Chablis-like styles go well with flaky white fish with herbs, scallops, turkey breast and soft cheeses. Richer Chardonnays marry well with lobster, crab, salmon, roasted chicken and creamy sauces.

    Sommelier Secrets for Chardonnay

    Since the 1980s, big, oaky, buttery Chardonnays from California have enjoyed explosive popularity. More recently, the pendulum has swung in the opposite direction, towards a clean, crisp style that rarely utilizes new oak. The Burgundian subregion of Chablis, while typically using older oak barrels, produces a similar bright and acid-driven style. Anyone who doesn't like oaky Chardonnay would likely enjoy this lighter style.

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