Nivers N°11 — Grillée et Cuirée

by Nivers

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Tasting Profile

Nose. Nivers describes N°11 as generous, comforting, and intense, with aromatic complexity combining grilled notes, cooked apricots, subtle leather, cacao beans, and quince compote.[1],[2],[3]

Palate. The palate carries the same grilled aromas, cooked apricots, subtle leather, cacao beans, and quince compote through to a long finish.[1]

Structure. [1]

  • Complexity: aromatic complexity combining grilled notes, cooked apricots, subtle leather, cacao beans, and quince compote
  • Length: long finish

Pairings

Nivers suggests pairing N°11 with red meats, game, and mushrooms, and specifically with filet mignon of veal, roasted poultry, morel risotto, beef with chanterelles, aged goat cheese, blue-veined cheeses, and a chocolate (cacao) entremet.[4]

Restaurant Relationships

AinTimiste

Poncin, France

Service & pairing evidence

  • Pairing evidenceNivers N°11 is paired at AinTimiste with meat dishes and signature cheese creations.source

Circle

Lyon, France

Service & pairing evidence

  • Pairing evidenceNivers N°11 is featured in a non-alcoholic pairing at Circle restaurant in Lyon, accompanying a slow-cooked lamb dish with pea pod ketchup, confit garlic condiment, and pea stew created by chef Bastien Ruga.source

Au 14 Février

Lyon, France

Service & pairing evidence

  • Documented serviceNivers no. 11 was served at the restaurant Au 14 Février in Lyon.source