Domaine de Beauvent - Rosé de Gamay

Domaine de BeauventRosé de Gamay

The Rosé de Gamay of Domaine de Beauvent is a pink wine from the region of Genève.
This wine generally goes well with beef

Food and wine pairings with Rosé de Gamay

Pairings that work perfectly with Rosé de Gamay

Original food and wine pairings with Rosé de Gamay

The Rosé de Gamay of Domaine de Beauvent matches generally quite well with dishes of beef such as recipes of fricandeaux german style.

Details and technical informations about Domaine de Beauvent's Rosé de Gamay.

Grape varieties
Region/Great wine region
Style of wine
Alcohol
12.5°
Allergens
Contains sulfites

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 Domaine de Beauvent

The winery offers 54 different wines.
Its wines get an average rating of 3.6.
It is in the top 25 of the best estates in the region
It is located in Genève

The Domaine de Beauvent is one of of the world's great estates. It offers 53 wines for sale in the of Genève to come and discover on site or to buy online.

Top wine Genève
In the top 20000 of of Switzerland wines
In the top 1500 of of Genève wines
In the top 40000 of pink wines
In the top 800000 wines of the world

The wine region of Genève

Switzerland's 3rd wine canton, a modern and diverse expression. Fleshy Gamay as the signature red: fruity and crunchy with notes of cherry, raspberry and sweet spices, supple tannins. Fine Pinot Noir (undergrowth, red fruits), spicy, dense Gamaret, deep Garanoir. Whites: historic Chasselas (mineral and floral), ample Chardonnay (pear, brioche), round Pinot Blanc.

The word of the wine: Oxidation

Alteration of the wine caused by prolonged contact with oxygen and resulting in a coppery colour with brown reflections and the appearance of typical aromas reminiscent of rancid nuts.

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