Winery Adet SewardLe Beaujolais
Red wine
In the mouth this red wine is a with a nice freshness.
This wine generally goes well with pork, poultry or veal.
Taste structure of the Le Beaujolais from the Winery Adet Seward
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Le Beaujolais of Winery Adet Seward in the region of Beaujolais is a with a nice freshness.
Wine flavors and olphactive analysis
Food and wine pairings with Le Beaujolais
Pairings that work perfectly with Le Beaujolais
Original food and wine pairings with Le Beaujolais
The Le Beaujolais of Winery Adet Seward matches generally quite well with dishes of pasta, veal or pork such as recipes of cannelloni with parma ham, guinea fowl with olives or tartiflette (from a real savoyard).
Details and technical informations about Winery Adet Seward's Le Beaujolais.
Discover the grape variety: Gamay noir
Light, juicy reds, low in tannins with crunchy freshness, showing aromas of wild strawberry, raspberry, banana (from carbonic maceration) and peony. Easy-drinking style of Beaujolais Nouveau, more structured and mineral on the granites of the ten crus (Morgon, Moulin-à-Vent, Fleurie, Brouilly). Also in Touraine, Auvergne and Swiss Romande. A Burgundian variety, a cross of Pinot Noir × Gouais Blanc.
Last vintages of this wine
The best vintages of Le Beaujolais from Winery Adet Seward are 2011, 2013, 2014
Informations about the Winery Adet Seward
The Winery Adet Seward is one of of the world's great estates. It offers 42 wines for sale in the of Beaujolais to come and discover on site or to buy online.
The wine region of Beaujolais
Kingdom of Gamay (98% of the vineyard): fruity, accessible reds with signature notes of cherry, raspberry, banana (carbonic maceration), violet and sweet spices, supple tannins and juicy acidity. From festive Beaujolais Nouveau (3rd Thursday of November) to the 10 more structured, age-worthy Crus: deep earthy Morgon, sturdy Moulin-à-Vent, floral Fleurie, crunchy Brouilly. Some lively Chardonnay. 12,000 ha south of Burgundy, granitic soils.
The word of the wine: Residual sugars
Sugars not transformed into alcohol and naturally present in the wine. The perception of residual sugars is conditioned by the acidity of the wine. The more acidic the wine is, the less sweet it will seem, given the same amount of sugar.
