Cave de ChaintréMoulin-á-Vent
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 Moulin-á-Vent from the Cave de Chaintré
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Moulin-á-Vent of Cave de Chaintré in the region of Beaujolais is a with a nice freshness.
Food and wine pairings with Moulin-á-Vent
Pairings that work perfectly with Moulin-á-Vent
Original food and wine pairings with Moulin-á-Vent
The Moulin-á-Vent of Cave de Chaintré matches generally quite well with dishes of pasta, veal or pork such as recipes of chinese chicken soup, veal paupiettes with forestry sauce or tartiflette (from a real savoyard).
Details and technical informations about Cave de Chaintré's Moulin-á-Vent.
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 Cave de Chaintré
The Cave de Chaintré is one of of the world's great estates. It offers 46 wines for sale in the of Moulin-à-Vent to come and discover on site or to buy online.
The wine region of Moulin-à-Vent
Beaujolais cru nicknamed "the lord", the most structured, age-worthy reds of the 10 crus. Signature Gamay noir: deep ruby robe with signature notes of black cherry, plum, violet, iris, sweet spices and a mineral iron touch, firm tannins and a dense palate — close to Burgundian Pinot Noir with age (5-15 years). Terroir: friable pink granite arenas ("gore") and manganese veins, signing intensity. ~670 ha.
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: Pigeage
Operation consisting of a vertical treading to push the cap of marc into the wine, which promotes extraction. Pigeage can be carried out mechanically with jacks that plunge into the vat. Traditionally, it is the men who go down into the vats and push the cap by trampling it.
