Clos de Thorey is situated in the northern-most portion of the village of Nuits-Saint-Georges where the light, fast draining soils produce exceptional grapes. Matured in mostly new oak there is a real toasty note alongside the leather and wild fruit aromas. This wine is also a 'monopole' which means that only Rodet does and can produce a Clos de Thorey wine.
Nuits-Saint-Georges 1er Cru AOC
Drink now + 5 years
Burgundy region of France
One of the world’s most famous wine regions in the world sits in the north eastern corner of France.
There are several regions within Burgundy, and its most famous and most expensive wines come from the region just south of Dijon, in the Côte d’Or (golden slope). The Côte d’Or is again split into two, the Côtes de Nuits in the north, which is red wine country - Pinot Noir country, where the famous names of Vougeout, Gevrey-Chambertin, Nuits-St-Georges, Chambolle Musigny and Morey-St-Denis are based.
The Côtes d’Or’s southern half, the Côte de Beaune, is the place of famous names for both Pinot Noir and Chardonnay. Pommard, Aloxe-Corton, Pernand Vergelesses and Chassagne-Montrachet for Pinot Noir, aka red Burgundy. The Chardonnay, aka white Burgundy villages of Puligny-Montrachet, Montrachet and Meursault, among many others are here in the Côte de Beaune too.
Below the Côte d’Or are the regions of Côte Chalonnaise and Mâconnais respectively. The two major appellations in the Chalonnaise for Chardonnay are Rully and Montagny, while Mercurey and Givry, specialise in Pinot Noir. The Mâconnais is starting to win more and more people over as a source of good value white Burgundy, while the red wine here is more made from Gamay than Pinot Noir, a reflection of the proximity of Mâconnais to the region of Beaujolais.
Beaujolais and Chablis aside, Burgundy’s wines are classified into one of four appellations, generic Burgundy, Burgundy-Villages, Premier Cru and finally Grand Cru, the last of which is renowned for making some of the most sublime wines in the world.
Beaujolais and Chablis are the south and northern respective outposts of Burgundy, and while they technically belong to the region, they both have independent identities. More details of both these regions can be found underneath their independent headings.
Pinot Noir has been planted in Burgundy since the 14th Century (with evidence suggesting it has been planted here since the 4th Century!). Following Burgundy would be Champagne as Pinot Noir’s 2nd home, and of course this grape is often used in Champagne. Unfortunately due to its thin grape skin Pinot Noir is difficult to grow and cultivate, hence it has taken a while for it establish itself outside France. Regions where it has been successful and where premium Pinot Noir are now being produced are California, New Zealand and Australia.
Pinot Noir has great affinity with Oak and young wines typically display a fruit perfume of raspberries, strawberries and red cherries. Due to the thin grape skin Pinot Noir usually has soft, light tannins and is seldom deep in colour. Pinot Noirs tend to age unpredictably, leading some to claim that they are at their best for a short period of time. But as many Pinot Noirs can be enjoyed in more than one style this is rather a limited point of view.
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Salads & Vegetables
This wine would work well with a Thai style beef salad or a shredded duck equivalent. It suits most barbecued and grilled meats so a Mexican dish would work well.
Fish & Seafood
This wine is generally too heavy for fish and seafood.
Pasta & Other Sauces
Rich creamy sauces, such as cheesy carbonara, work well with this wine.
Casseroled game such as pheasant and venison work well with this wine but it is also perfectly suited to duck, beef, lamb and boar!
Herbs & Spices
The strong flavours of black pepper, garlic and chives make an excellent match for this wine. It would also stand up well against mint, rosemary and thyme.
Oaky wines can be tricky to pair but we think paprika flavoured foods would work well with this wine.
This wine works well with Brie, Camembert, Edam, Red Leicester and Chaume cheeses.