Winery 90+ CellarsReserve Series Lot 159 Chénas
Red wine
In the mouth this red wine is a with a nice freshness.
This wine generally goes well with pork, poultry or veal.
The Reserve Series Lot 159 Chénas of the Winery 90+ Cellars is in the top 60 of wines of Chénas.
Taste structure of the Reserve Series Lot 159 Chénas from the Winery 90+ Cellars
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Reserve Series Lot 159 Chénas of Winery 90+ Cellars in the region of Beaujolais is a with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Reserve Series Lot 159 Chénas of Winery 90+ Cellars in the region of Beaujolais often reveals types of flavors of cherry, earthy or red fruit and sometimes also flavors of strawberries, raspberry or earth.
Food and wine pairings with Reserve Series Lot 159 Chénas
Pairings that work perfectly with Reserve Series Lot 159 Chénas
Original food and wine pairings with Reserve Series Lot 159 Chénas
The Reserve Series Lot 159 Chénas of Winery 90+ Cellars matches generally quite well with dishes of pasta, veal or pork such as recipes of pasta with chicken and curry, braised veal heart with carrots or andouillette and baked potato gratin.
Details and technical informations about Winery 90+ Cellars's Reserve Series Lot 159 Chénas.
Discover the grape variety: Gamay noir
Gamay is a Burgundian grape variety that has existed since the 14th century. For fear of competition with the pinot noir of Burgundy, gamay was finally uprooted and planted in the Beaujolais region, from Mâcon to Lyon. These siliceous and granitic soils suit it perfectly, and it gives its best here. But it is also planted all over France, such as in Lorraine, in the Loire Valley, in Bugey, in Savoie and in Auvergne. Gamay is early and very productive and needs to be limited so that quality prevails over quantity. Short winter pruning of the shoots and high density of vines per hectare are the methods that allow it to produce very fruity, fresh and greedy red wines. Gamay is also very popular in red wine futures, and produces wines from the Beaujolais region with very interesting character and ageing potential. The AOCs Crémant-de-Bourgogne, Mâcon, Anjou, Touraine, Rosé de vallée de la Loire, Côtes-d'Auvergne, Saint-Pourçain, Bugey, Gaillac, Côtes du Luberon... and many vins de pays are proud of it. Today, about 36,000 hectares of Gamay are cultivated in France, including 22,000 hectares in Beaujolais.
Last vintages of this wine
The best vintages of Reserve Series Lot 159 Chénas from Winery 90+ Cellars are 2018, 2017
Informations about the Winery 90+ Cellars
The Winery 90+ Cellars is one of of the world's great estates. It offers 193 wines for sale in the of Chénas to come and discover on site or to buy online.
The wine region of Chénas
Chénas is a small appellation of red wines produced in an area of northern Beaujolais that is one of the ten crus of Beaujolais. It takes its name from the oak forests that once dotted the surrounding hillsides, an area that is now home to a sea of Gamay vines. Chénas wines are among the heaviest in the Beaujolais, and are known for their Floral">floral and earthyCharacter and their ability to age. Chénas is, along with Moulin-a-Vent, one of the most renowned crus of the Beaujolais, and the best examples can be kept for up to ten years.
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: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
