Château du ChatelardBaronne du Chatelard Beaujolais Rosé d'Été
Pink wine
This wine generally goes well with beef
Wine flavors and olphactive analysis
On the nose the Baronne du Chatelard Beaujolais Rosé d'Été of Château du Chatelard in the region of Beaujolais often reveals types of flavors of strawberries, red fruit.
Food and wine pairings with Baronne du Chatelard Beaujolais Rosé d'Été
Pairings that work perfectly with Baronne du Chatelard Beaujolais Rosé d'Été
Original food and wine pairings with Baronne du Chatelard Beaujolais Rosé d'Été
The Baronne du Chatelard Beaujolais Rosé d'Été of Château du Chatelard matches generally quite well with dishes of beef such as recipes of beef and spice stuffed peppers.
Details and technical informations about Château du Chatelard's Baronne du Chatelard Beaujolais Rosé d'Été.
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 Baronne du Chatelard Beaujolais Rosé d'Été from Château du Chatelard are 2016
Informations about the Château du Chatelard
The Château du Chatelard is one of of the world's great estates. It offers 36 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: Vinification of sweet wines
Moelleux and liquoreux wines are characterized by the presence of residual sugars (natural sugar of the grape), not transformed into alcohol under the effect of yeasts. The fermentation is stopped by cold and by the addition of sulphur dioxide (sulphur).
