Winery Bernard Carronbeaujolais Nouveau
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 Nouveau from the Winery Bernard Carron
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the beaujolais Nouveau of Winery Bernard Carron in the region of Beaujolais is a with a nice freshness.
Food and wine pairings with beaujolais Nouveau
Pairings that work perfectly with beaujolais Nouveau
Original food and wine pairings with beaujolais Nouveau
The beaujolais Nouveau of Winery Bernard Carron matches generally quite well with dishes of pasta, veal or pork such as recipes of spinach cannelloni, osso bucco of veal or turkey stuffed with chestnuts.
Details and technical informations about Winery Bernard Carron's beaujolais Nouveau.
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 Bernard Carron
The Winery Bernard Carron is one of of the world's greatest estates. 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
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: Rosé de saignée
A method of making rosé wine that consists of partially draining a vat of red wine after a few hours of maceration. The longer the maceration, the stronger the colour. This practice gives rich and expressive rosés.
