Cave de FleurieFleurilège Morgon
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 Fleurilège Morgon from the Cave de Fleurie
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Fleurilège Morgon of Cave de Fleurie in the region of Beaujolais is a with a nice freshness.
Food and wine pairings with Fleurilège Morgon
Pairings that work perfectly with Fleurilège Morgon
Original food and wine pairings with Fleurilège Morgon
The Fleurilège Morgon of Cave de Fleurie matches generally quite well with dishes of pasta, veal or pork such as recipes of pasta with parmesan cream and ham, roast veal orloff with mushrooms or pan-fried black pudding with apples.
Details and technical informations about Cave de Fleurie's Fleurilège Morgon.
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 Fleurie
The Cave de Fleurie is one of of the world's great estates. It offers 33 wines for sale in the of Morgon to come and discover on site or to buy online.
The wine region of Morgon
The most powerful and structured of the ten Beaujolais Crus. Dense, deep reds with signature notes of ripe black cherry, kirsch, stewed plum, faded flowers and spice, firm tannins and notable ageing (5-10 years) — the antithesis of primeur Beaujolais; they are said to "morgonner", evolving towards Burgundian Pinot Noir. Unique decomposed schist soils ("rotten rock") of the Côte du Py. ~1,100 ha, six climats.
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: Phenolic ripeness
A distinction is made between the ripeness of sugars and acids and the ripeness of tannins and other compounds such as anthocyanins and tannins, which will bring structure and colour. Grapes can be measured at 13° potential without having reached this phenolic maturity. Vinified at this stage, they will give hard, astringent wines, without charm.
