Winery Colline de ChessyBeaujolais Bost Tradition
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 Bost Tradition from the Winery Colline de Chessy
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Beaujolais Bost Tradition of Winery Colline de Chessy in the region of Beaujolais is a with a nice freshness.
Food and wine pairings with Beaujolais Bost Tradition
Pairings that work perfectly with Beaujolais Bost Tradition
Original food and wine pairings with Beaujolais Bost Tradition
The Beaujolais Bost Tradition of Winery Colline de Chessy matches generally quite well with dishes of pasta, veal or pork such as recipes of spaghetti cacio e pepe, bacon and mushroom tagliatelle or soft and inexpensive pasta gratin.
Details and technical informations about Winery Colline de Chessy's Beaujolais Bost Tradition.
Discover the grape variety: Perdin
Interspecific cross, obtained in 1981, between 7489 (direct white producer hybrid) and csaba pearl.
Informations about the Winery Colline de Chessy
The Winery Colline de Chessy is one of of the world's greatest estates. It offers 4 wines for sale in the of Beaujolais to come and discover on site or to buy online.
The wine region of Beaujolais
Beaujolais is an important wine region in eastern France, famous for its vibrant, Fruity red wines made from Gamay. It is located immediately South of Burgundy, of which it is sometimes considered a Part, although it is in the administrative region of Rhône. The extensive plantings of Gamay in this region make Beaujolais one of the few regions in the world that is so concentrated on a single Grape variety. Pinot Noir is used in small quantities in red and rosé wines, but in the name of regional identity, it is being phased out and will only be allowed until the 2015 harvest.
The word of the wine: Sulphur
An antiseptic and antioxidant substance known since antiquity, probably already used by the Romans. But it was only in modern times that its use was rediscovered. It will allow a better conservation of the wine and thus favour its export. Sulphur also gave the 18th century winegrower the possibility of extending the maceration period without fearing that the wine would turn sour and thus go from dark rosé wines to the red wines of today. Excessive sulphur, on the other hand, kills happiness, paralysing the aromas and causing headaches.
