Winery Alain CrozierRegnie Cru Du Beaujolais
Red wine
This wine generally goes well with pork, poultry or veal.
Food and wine pairings with Regnie Cru Du Beaujolais
Pairings that work perfectly with Regnie Cru Du Beaujolais
Original food and wine pairings with Regnie Cru Du Beaujolais
The Regnie Cru Du Beaujolais of Winery Alain Crozier matches generally quite well with dishes of pasta, veal or pork such as recipes of pasta gratin, veal paupiettes with cider or beef stew.
Details and technical informations about Winery Alain Crozier's Regnie Cru Du Beaujolais.
Discover the grape variety: Italia Rubi
Pink selection made in Brazil, following a natural coloured mutation of the italia, discovered in 1981 by San Giorgio Jonico. Since 24.08.2009, it is registered in the Official Catalogue of table grape varieties, list A1. In Italy, a more colourful mutation of the Rubi was discovered, called benitaka, which is more uniform in berry colour and ripens about a week earlier. The black brasil variety, which can be found in Brazil, is said to be a natural mutation of benitaka. Finally, Rubi should not be confused with ruby seedless, also a pink apyrene grape.
Informations about the Winery Alain Crozier
The Winery Alain Crozier is one of wineries to follow in Beaujolais.. It offers 3 wines for sale in the of Beaujolais to come and discover on site or to buy online.
The wine region of Beaujolais
Beaujolais is an important wine region in eastern France, famous for its vibrant, Fruity red wines made from Gamay. It is located immediately South of Burgundy, of which it is sometimes considered a Part, although it is in the administrative region of Rhône. The extensive plantings of Gamay in this region make Beaujolais one of the few regions in the world that is so concentrated on a single Grape variety. Pinot Noir is used in small quantities in red and rosé wines, but in the name of regional identity, it is being phased out and will only be allowed until the 2015 harvest.
The word of the wine: Size (champagne)
Juices that flow from the press after the cuvée, at the second pressing. Less fine, often more vegetal, it is mainly used to make the first price champagnes.
