Château de CercyBeaujolais
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 from the Château de Cercy
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Beaujolais of Château de Cercy in the region of Beaujolais is a with a nice freshness.
Food and wine pairings with Beaujolais
Pairings that work perfectly with Beaujolais
Original food and wine pairings with Beaujolais
The Beaujolais of Château de Cercy matches generally quite well with dishes of pasta, veal or pork such as recipes of pasta with boursin, veal head with vinaigrette or broccoli gratin.
Details and technical informations about Château de Cercy's Beaujolais.
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 from Château de Cercy are 2016, 2012
Informations about the Château de Cercy
The Château de Cercy is one of of the world's greatest estates. It offers 17 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: Reduced
This is said of aromas that are reminiscent of a stale wine and that can be released when a long-closed bottle is opened. They generally fade with airing.
