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Bouchard Pere et Fils 'Clos de la Mousse' Beaune - $50.99
Bouchard Pere et Fils
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Fruit aromas combined with light toasty notes. Both fleshy and refined, Le Clos de la Mousse reveals its charms with delicacy. Good ageing potential.
In 1731 Michel Bouchard a cloth merchant from the Dauphiné set up business in Volnay with proceeds of the sale of his possessions in the Dauphiné. In 1751 his son, Joseph Bouchard established a business in his own name in Beaune. Besides cloth, he began selling Burgundian wines and started acquiring some property of his own. His business began to grow significantly. Starting in 1756 Joseph Bouchard began creating partnerships with various other wine merchants and eventually became known as Domaine Bouchard Père & Fils when he merged his business with his sons. In 1775 Joseph Bouchard acquired an estate in Volnay and a house in Beaune, where they stayed until 1789 when the business was moved to Rue Saint Martin also in Beaune. The vineyards located in Volnay included among others some parcels which are still famous today, such as Les Caillerets, Les Chanlins and Les Taillepieds. Around 1809 The Bouchard family gave up the cloth trade completely to focus on wine. During the 1800s Bouchard Pere et Fils continued to grow steadily as they bought and acquired vineyards throughout the region. The twentieth 20th century saw a bit of change as the Bouchards stoped buying as many vineyards and concentrated mainly on looking after their estate rather than expanding it. Though the House of Bouchard Père & Fils, like the rest of France, was faced with the twentieth 20th century dramas (the First World War, the 1930s crisis, the Second World War), they managed to preserve the whole of their possessions accumulated by nine family generations. The Bouchard family maintained control of the business until 1995 when they passed the torch on to a very old Champagne family, which to this day has carried on the strategy established by the Bouchards in previous decades. Today Bouchard Père & Fils is still one of the largest and most well known wine producers in France.
cherry, meat, minerals, nutty, oak, spice
cherry, chocolate, leather, licorice, meat
bitter, chocolate, earth, leather, licorice, red fruits, slightly medicinal, smoke
cassis, cherry, game, medicinal, mocha, redcurrant, smoky
menthol, red fruits
chocolate, leather, minerals, red cherry, spice, tobacco
berry, caraway, cherry, earth, red fruits, spices, spicy
cherry, earth, game, meat, mint, peppery, spicy
Sharp Cheddar, Goat Cheese, Brie
Beef Stew, Pork Chops, Veal w/Fruit Sauce
Poultry & Eggs
Coq Au Vin, Roast Turkey, Roast Goose
Roasted Asparagus, Beets, Mushrooms
Fish or Shellfish
Grilled Salmon, Grilled Ahi Tuna
Red Wine Sauce
Herbs & Spices
Anise, Fennel Seed, Tarragon, Basil, Cinnamon, Mint, Mustard, Pepper (black, white, green), Rosemary
or Bourgogne (bor guh nyeh)-this region in eastern France, known equally for the excellence of its red and white wines, consists mostly of small estates, or domaines. Although its climate and soil are particularly suited to the Pinot Noir and Chardonnay grapes, with Gamay dominant in the southern district of Beaujolais, Burgundy’s terroir is so varied that each vineyard creates distinctive wines. This wide variety accounts for not only the plethora of sublime wines coming from this region, but also for the relatively small production levels. There are five main districts in Burgundy: The Côte d’Or, The Côte Chalonnaise, Chablis, The Mâconnais, and Beaujolais. Red Burgundy is paler than Bordeaux, ranging in color from garnet to cherry or ruby, because the Pinot Noir grape has less color than the Cabernet Sauvignon or Merlot grapes. It tends to be full in body and low in tannin. The characteristic aroma is cherries and berries, with woodsy, or mushroomy accents. When a red burgundy ages, it often develops a silky texture, richness, and natural sweetness of fruit flavors. Red Burgundies are great to drink young because of their softness and fruitiness, and they are incredibly versatile companions to food.
Literally, “slope of gold,” this famous area in France’s Burgundy region is rather small and divides into two parts: the Côte de Beaune in the south and Côte de Nuits in the north. The Côte de Nuits is famous for its red wines while the Côte de Beaune, although it also produces superb red wines, is more celebrated for its white wines. The area’s red wines are based on pinot noir; the white wines are based on chardonnay. The Côte d’Or contains numerous grand cru and premier cru vineyards that turn out some of the greatest wines in the world which, because of the limited vineyard area, are extremely high priced.
France is the standard bearer for all the world’s wines, with regard to the types of grapes that are used to make wine and with the system of defining and regulating winemaking. Its Appellation d’Origine Controlee, or AOC system, is the legislative model for most other European countries. Most French wines are named after places. The system is hierarchical; generally the smaller and more specific the region for which a wine is named, the higher its rank. There are four possible ranks of French wine, and each is always stated on the label: Appellation Contrôlée (or AOC), Vin Délimité de Qualité Supérieure (or VDQS); Vin de pays, or country wine; and Vin de table. France has five major wine regions, although there are several others that make interesting wines. The three major regions for red wine are Bordeaux, Burgundy, and the Rhone; for white wines, the regions are Burgundy, the Loire and Alsace. Each region specialized in certain grape varieties for its wines, based on climate, soil, and local tradition. Two other significant French wine regions are Provence and Languedoc-Roussillon, both in the south of France. Cahors, in the southwest of the country, produces increasingly good wines.
(pee noh nwahr)—A tricky grape to grow, Pinot Noir makes some of the best wines in the world. The prototype wine is red Burgundy from France but Oregon, California, New Zealand, and parts of Australia also produce good Pinot Noir. The wine is lighter in color than Cabernet or Merlot with relatively high alcohol, medium-to-high acidity, and medium-to-low tannin. Its flavors and aromas can be very fruity or earthy and woodsy, depending on how it is grown. It is rarely blended with other grapes.
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Bouchard Pere et Fils 'Clos de la Mousse' Beaune
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