Domaine de la PrébendeBeaujolais Rosé
Pink wine
This wine is composed of 100% of the grape variety Gamay.
This wine generally goes well with beef
Wine flavors and olphactive analysis
On the nose the Beaujolais Rosé of Domaine de la Prébende in the region of Beaujolais often reveals types of flavors of green apple, strawberries or white peach and sometimes also flavors of microbio, tree fruit or watermelon.
Food and wine pairings with Beaujolais Rosé
Pairings that work perfectly with Beaujolais Rosé
Original food and wine pairings with Beaujolais Rosé
The Beaujolais Rosé of Domaine de la Prébende matches generally quite well with dishes of beef such as recipes of sweet and sour turkish dumpling soup (eksili köfte).
Details and technical informations about Domaine de la Prébende's Beaujolais Rosé.
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.
Last vintages of this wine
The best vintages of Beaujolais Rosé from Domaine de la Prébende are 2018, 2017, 2016
Informations about the Domaine de la Prébende
The Domaine de la Prébende 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
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: Flavours
There are generally four so-called fundamental flavours: acidity, bitterness, sweetness and saltiness. The first three are considered to be the building blocks of the structure of wines. They are perceived by the taste buds that cover the surface of the tongue.
