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Domaine Xavier Monnot Bourgogne Blanc 2020
Domaine Xavier Monnot Bourgogne Blanc 2020
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Description
Description
Domaine Xavier Monnot Bourgogne Blanc is a refined Chardonnay from Burgundy, offering notes of citrus, green apple, and a hint of oak. It is crisp and mineral-driven.
*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.
Wine Details
Wine Details
Type: White Wine
Style: Medium-bodied, Creamy
Grape Varietal: Chardonnay
Tastes Like: Comparable to a Mâconnais Chardonnay, with ripe peach, honey, and toasted almond, finishing with a balanced minerality.
Alcohol Percentage: 13%
Closure: Cork
Size: 750mL
Region: Burgundy, France
Terroir: Limestone and marl soils
Aging: Partial oak
Serving Temperature: 10-12°C
Winery
Winery
Domaine Xavier Monnot is a distinguished producer in Burgundy, crafting elegant and terroir-focused wines. Their Bourgogne Blanc highlights the precision and character of Chardonnay from this iconic region.
Food Pairings
Food Pairings
Seafood: Lobster thermidor or seared scallops.
Game: Pheasant with cream sauce.
Vegetarian: Mushroom risotto or cauliflower gratin.
Meat: Roast chicken or turkey with lemon butter.
Cheese Pairings
Cheese Pairings
Brie: Creamy and mild, pairing beautifully with the wine's texture.
Goat Cheese: Fresh and tangy, enhancing the wine's minerality.
Gruyère: Savoury and nutty, complementing the wine's complexity.
Australian Triple Cream Brie: Rich and indulgent, balancing the wine's acidity.
Recipe
Recipe
Lobster Thermidor
Ingredients:
- 2 lobster tails
- 2 tbsp butter
- 1 shallot, finely chopped
- 1/4 cup dry white wine
- 1/4 cup cream
- 1/4 cup Parmesan cheese, grated
- Salt and pepper, to taste
Instructions:
- Preheat the oven to 200°C. Steam lobster tails until cooked and remove the meat, reserving the shells.
- In a pan, melt butter and sauté shallots. Add white wine and reduce slightly.
- Stir in cream and Parmesan, seasoning with salt and pepper. Mix in lobster meat.
- Spoon the mixture back into the shells and bake for 8-10 minutes until golden.
- Serve hot with a side of fresh salad or crusty bread.
