Winery Bel AvenirBeaujolais La Chapelle
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 Beaujolais La Chapelle from the Winery Bel Avenir
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Beaujolais La Chapelle of Winery Bel Avenir in the region of Beaujolais is a with a nice freshness.
Food and wine pairings with Beaujolais La Chapelle
Pairings that work perfectly with Beaujolais La Chapelle
Original food and wine pairings with Beaujolais La Chapelle
The Beaujolais La Chapelle of Winery Bel Avenir matches generally quite well with dishes of pasta, veal or pork such as recipes of pasta alla norma, sauté of veal with olives (corsica) or sauté of pork with cider.
Details and technical informations about Winery Bel Avenir's Beaujolais La Chapelle.
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 Beaujolais La Chapelle from Winery Bel Avenir are 2015, 2016, 2017
Informations about the Winery Bel Avenir
The Winery Bel Avenir is one of of the world's greatest estates. It offers 22 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: Reduction
A physiological and chemical phenomenon that occurs in wine in the absence of oxygen. The smell of reduction is characterized by animal and sometimes fetid notes that disappear in principle with aeration. It is recommended to decant reduced wines.
