Domaine ChasselayBeaujolais is Not Dead
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 is Not Dead from the Domaine Chasselay
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Beaujolais is Not Dead of Domaine Chasselay in the region of Beaujolais is a with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Beaujolais is Not Dead of Domaine Chasselay in the region of Beaujolais often reveals types of flavors of cherry, licorice or black cherries and sometimes also flavors of raspberry, earth or spices.
Food and wine pairings with Beaujolais is Not Dead
Pairings that work perfectly with Beaujolais is Not Dead
Original food and wine pairings with Beaujolais is Not Dead
The Beaujolais is Not Dead of Domaine Chasselay matches generally quite well with dishes of pasta, veal or pork such as recipes of pasta with neapolitan sauce and mushrooms, veal escalope with lemon sauce or stuffed eggplant (with vegetables or mixed).
Details and technical informations about Domaine Chasselay's Beaujolais is Not Dead.
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.
Last vintages of this wine
The best vintages of Beaujolais is Not Dead from Domaine Chasselay are 2019, 2018, 2017
Informations about the Domaine Chasselay
The Domaine Chasselay is one of of the world's great estates. It offers 31 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: Oenology
The science of the oenologist, which is essentially concerned with the elaboration and maturation of wines.
