Cave du Château de ChenasCuvee Humaine Chénas
Red wine
This wine generally goes well with pork, poultry or veal.
Food and wine pairings with Cuvee Humaine Chénas
Pairings that work perfectly with Cuvee Humaine Chénas
Original food and wine pairings with Cuvee Humaine Chénas
The Cuvee Humaine Chénas of Cave du Château de Chenas matches generally quite well with dishes of pasta, veal or pork such as recipes of fideuà (paella with pasta and fish), veal shank in a pot au feu with star anise or capellini with prosciutto.
Details and technical informations about Cave du Château de Chenas's Cuvee Humaine Chénas.
Discover the grape variety: Grand noir de la C
Intensely coloured and simple reds, opaque purple colour (red pulp), supple tannins and light mouth with moderate acidity, with discreet red fruit aromas. Teinturier profile. Once widely planted in the Midi to deepen the colour of southern blends, today marginal but still found in Languedoc. French teinturier black grape (Grand Noir de la Calmette), bred in 1855 (Aramon x Petit Bouschet).
Informations about the Cave du Château de Chenas
The Cave du Château de Chenas is one of wineries to follow in Chénas.. It offers 50 wines for sale in the of Chénas to come and discover on site or to buy online.
The wine region of Chénas
Smallest of the ten Beaujolais crus (~250 ha), on acidic silico-clay granite slopes. Sole Gamay signature. Bold, structured signature reds with notes of black cherry, blackberry, plum, peony, violet, sweet spices and a mineral touch, firm tannins and deep palate — one of the most structured Beaujolais, ageing 5-10 years toward underbrush. Legend: favourite wine of Louis XIII.
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: Green harvest or green harvesting
The practice of removing excess bunches of grapes from certain vines, usually in July, but sometimes later. This is often necessary, but not always a good thing, as the remaining grapes tend to gain weight.
