Winery Alexandre BurgaudPur Cent Beaujolais-Lantignié
Red wine
This wine generally goes well with pork, poultry or veal.
The Pur Cent Beaujolais-Lantignié of the Winery Alexandre Burgaud is in the top 5 of wines of Beaujolais-Lantignié.
Food and wine pairings with Pur Cent Beaujolais-Lantignié
Pairings that work perfectly with Pur Cent Beaujolais-Lantignié
Original food and wine pairings with Pur Cent Beaujolais-Lantignié
The Pur Cent Beaujolais-Lantignié of Winery Alexandre Burgaud matches generally quite well with dishes of pasta, veal or pork such as recipes of quiche with mixed vegetables, tripe in the style of caen or spaghetti squash with cream and bacon.
Details and technical informations about Winery Alexandre Burgaud's Pur Cent Beaujolais-Lantignié.
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.
Informations about the Winery Alexandre Burgaud
The Winery Alexandre Burgaud is one of of the world's greatest estates. It offers 6 wines for sale in the of Beaujolais-Lantignié to come and discover on site or to buy online.
The wine region of Beaujolais-Lantignié
Beaujolais-Villages geographic denomination (~110 ha in Lantignié, dual terroir with blue stones of Mont Brouilly to the west and pink granite sands to the east recalling Chiroubles): Gamay is the exclusive signature red — complex and structured profile with more typicity than classic Beaujolais-Villages, expressive red fruits, aromatic delicacy and granite minerality. A community of growers promoting the distinctive terroir aspiring to Cru status.
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: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
