Winery Barbara LebledGamay Sans Toi
Red wine
This wine generally goes well with beef
Wine flavors and olphactive analysis
On the nose the Gamay Sans Toi of Winery Barbara Lebled in the region of Vin de France often reveals types of flavors of non oak, oak or spices and sometimes also flavors of red fruit, black fruit.
Food and wine pairings with Gamay Sans Toi
Pairings that work perfectly with Gamay Sans Toi
Original food and wine pairings with Gamay Sans Toi
The Gamay Sans Toi of Winery Barbara Lebled matches generally quite well with dishes of beef such as recipes of rosbeef casserole mamie.
Details and technical informations about Winery Barbara Lebled's Gamay Sans Toi.
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 Gamay Sans Toi from Winery Barbara Lebled are 2019, 0
Informations about the Winery Barbara Lebled
The Winery Barbara Lebled is one of of the world's greatest estates. It offers 2 wines for sale in the of Vin de France to come and discover on site or to buy online.
The wine region of Vin de France
The freest category of French wine, the playground of winemakers working outside the AOC. All styles combined: fruity reds, lively or ambitious whites, everyday rosés, unusual blends, natural wines, atypical grapes (Petit Manseng in Languedoc, Riesling in Provence), experimental winemaking (skin-contact whites, no sulphur). Grape and vintage labelling allowed, no geographic constraint. From the pop, convivial cuvée to the artisan gem: freedom in a bottle.
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.
