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Laurent Cognard Montagny Clos du Vieux Chateau 2016

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White Burgundy, with its rich texture and toasted flavors, pairs well with white fish and shellfish, and its naturally high acidity can counterbalance cream-based sauces.

Oak-aging lends itself well to grilled fish, starches, butter, and toasted nuts.

White Burgundy, with its rich texture and toasted flavors, pairs well with white fish and shellfish, and its naturally high acidity can counterbalance cream-based sauces.

Oak-aging lends itself well to grilled fish, starches, butter, and toasted nuts.

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