Domaine de Gry Sablon - Dominique MorelRégnié
Red wine
This wine generally goes well with pork, poultry or veal.
Food and wine pairings with Régnié
Pairings that work perfectly with Régnié
Original food and wine pairings with Régnié
The Régnié of Domaine de Gry Sablon - Dominique Morel matches generally quite well with dishes of pasta, veal or pork such as recipes of pasta and peppers, sauté of veal with tomato or moist parmesan steak.
Details and technical informations about Domaine de Gry Sablon - Dominique Morel's Régnié.
Discover the grape variety: Italia
Intraspecific cross between Bicane and Hamburg Muscat obtained in Italy in 1911 by Luigi and Alberto Pirovano of Vaprio d'Adda, entered in the Official Catalogue of Table Grape Varieties, list A1.
Informations about the Domaine de Gry Sablon - Dominique Morel
The Domaine de Gry Sablon - Dominique Morel is one of of the world's great estates. It offers 39 wines for sale in the of Régnié to come and discover on site or to buy online.
The wine region of Régnié
Regnié is an appellation for red wines made from Gamay grapes in the northern Beaujolais, covering land immediately east of the Village of Beaujeu. Regnié wines are among the lightest of the Beaujolais crus. They are fragrant and structured, with refined tannins. The communes of Regnié-Durette and Lantignié were once Part of the more Generic Beaujolais Villages appellation.
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: Film maceration
A technique that consists of leaving the grapes to macerate in the open air at a low temperature before fermentation, thus enhancing the aromatic expression of the wine.
