Winemaker Wednesday: Pierre Clement
Pierre Clement’s family winemaking history traces back to the sixteenth century in Menetou-Salon, where he runs Domaine de Chatenoy with his wife, Isabelle.
Tell us about your property (how long it has been in your family, how long you have been making wine there, the size, any growing philosophy you might have):
From the sixteenth century to today, our family name, Clement, has always been closely linked to that of Menetou-Salon. I am the winemaker of the Domaine. My wife, Isabelle, and I are used to following a simple and essential motto: “no good wine without good grapes.” That is why we put everything in place with respect to our wonderful terroir.
The Domaine comprises of more than 60 hectares of vines. Two thirds is devoted to Sauvignon Blanc and the rest to Pinot Noir.
What is your favourite vintage and cuvee from your own property?
Our favourite cuvee is Menetou-Salon White. The wine provides the best and the main characteristics of our region. In fact, it presents a remarkable Sauvignon Blanc character. It tastes of citrus and passion fruit, with abundant freshness and an exceptional length. We love enjoying it with seafood.
When you are not drinking your own wines, what are you drinking?
Isabelle and I enjoy drinking wine with friends and family; indeed wine is primarily made to communicate and be shared. It is always a great pleasure to taste wine which has been produced by colleagues or friends. More precisely, we are fond of the Viré Clessé produced by Jean-Pierre Michel, a former classmate of mine. Martin Pasler wines, in Austria, are also very tasty.
What is your favorite food and what wine would you pair it with?
Even if we appreciate exotic food, we remain very committed to our roots and the French notion of terroir. Thus, we like to associate a wine from a region with typical food of that area. For instance, a Menetou-Salon White smells very tasty with a “Brochet au beurre blanc” (pike). Moreover the typical “Coq au vin” perfectly suits a Menetou-Salon Red.