Domaine de BrizéAnjou-Gamay Clos Galet
Red wine
This wine generally goes well with beef
Food and wine pairings with Anjou-Gamay Clos Galet
Pairings that work perfectly with Anjou-Gamay Clos Galet
Original food and wine pairings with Anjou-Gamay Clos Galet
The Anjou-Gamay Clos Galet of Domaine de Brizé matches generally quite well with dishes of lamb, pork or poultry such as recipes of lamb garam massala, savoyard crozet gratin or pancake batter.
Details and technical informations about Domaine de Brizé's Anjou-Gamay Clos Galet.
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 Domaine de Brizé
The Domaine de Brizé is one of of the world's great estates. It offers 17 wines for sale in the of Anjou-Gamay to come and discover on site or to buy online.
The wine region of Anjou-Gamay
Single-variety AOC of Gamay Noir on the Anjou area (Loire Valley), specifically Anjou Noir on the most schistous soils of the primary Armorican Massif: Gamay as round, supple and fruity wines. Intense ruby robe with violet hints, nose of flowers and small red fruits (redcurrant, strawberry) sometimes evolving towards animal and cooked-fruit notes. Fresh and easy-drinking palate ready from the third Thursday of November, a carafe wine from schisto-sandstone soils.
The wine region of Loire Valley
Kingdom of lively, dry whites and fine sparklers. Mineral, taut Sauvignon Blanc (Sancerre, Pouilly-Fumé) with citrus and gunflint notes. Multiform Chenin Blanc (Vouvray, Savennières, Layon): straight dry, floral off-dry or noble sweet honey-quince. Saline, iodised Muscadet (Melon B.
The word of the wine: Musky
Characteristic of the musk smell.
