Winery André et Michel QuenardChignin Gamay Savoie
Red wine
This wine generally goes well with beef
Wine flavors and olphactive analysis
On the nose the Chignin Gamay Savoie of Winery André et Michel Quenard in the region of Savoie often reveals types of flavors of cherry, earth or oak and sometimes also flavors of red fruit.
Food and wine pairings with Chignin Gamay Savoie
Pairings that work perfectly with Chignin Gamay Savoie
Original food and wine pairings with Chignin Gamay Savoie
The Chignin Gamay Savoie of Winery André et Michel Quenard matches generally quite well with dishes of beef such as recipes of pork shoulder with mustard.
Details and technical informations about Winery André et Michel Quenard's Chignin Gamay Savoie.
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 Chignin Gamay Savoie from Winery André et Michel Quenard are 2017, 2018, 2015, 2016 and 2014.
Informations about the Winery André et Michel Quenard
The Winery André et Michel Quenard is one of of the world's greatest estates. It offers 34 wines for sale in the of Savoie to come and discover on site or to buy online.
The wine region of Savoie
French Alpine vineyard with unique native grapes. Signature Jacquère in whites (~50% of the vineyard): lively, light dry wines with white flowers, green apple, citrus, fresh almond and a mineral touch, perfect with fondue and raclette. Ampler Altesse (Roussette) (pear, honey, hazelnut). Fruity, peppery Mondeuse reds (cherry, violet, firm tannins), light Gamay and fine Pinot Noir.
The word of the wine: Maturation
Transformation undergone by the grape when it is enriched with sugar and loses some of its acidity to reach maturity.
