Winery Didier BoreasMorgon Grands Cras
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 Morgon Grands Cras from the Winery Didier Boreas
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Morgon Grands Cras of Winery Didier Boreas in the region of Beaujolais is a with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Morgon Grands Cras of Winery Didier Boreas in the region of Beaujolais often reveals types of flavors of earth, oak or red fruit.
Food and wine pairings with Morgon Grands Cras
Pairings that work perfectly with Morgon Grands Cras
Original food and wine pairings with Morgon Grands Cras
The Morgon Grands Cras of Winery Didier Boreas matches generally quite well with dishes of pasta, veal or pork such as recipes of pasta with shrimp, grenadins of veal with ceps or croziflette.
Details and technical informations about Winery Didier Boreas's Morgon Grands Cras.
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.
Informations about the Winery Didier Boreas
The Winery Didier Boreas is one of of the world's greatest estates. It offers 4 wines for sale in the of Morgon to come and discover on site or to buy online.
The wine region of Morgon
The most powerful and structured of the ten Beaujolais Crus. Dense, deep reds with signature notes of ripe black cherry, kirsch, stewed plum, faded flowers and spice, firm tannins and notable ageing (5-10 years) — the antithesis of primeur Beaujolais; they are said to "morgonner", evolving towards Burgundian Pinot Noir. Unique decomposed schist soils ("rotten rock") of the Côte du Py. ~1,100 ha, six climats.
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: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
