Domaine du Coteau EnsoleilleBrouilly
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 Brouilly of the Domaine du Coteau Ensoleille is in the top 30 of wines of Brouilly.
Taste structure of the Brouilly from the Domaine du Coteau Ensoleille
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Brouilly of Domaine du Coteau Ensoleille in the region of Beaujolais is a with a nice freshness.
Food and wine pairings with Brouilly
Pairings that work perfectly with Brouilly
Original food and wine pairings with Brouilly
The Brouilly of Domaine du Coteau Ensoleille matches generally quite well with dishes of pasta, veal or pork such as recipes of my lasagna bolognese (without béchamel sauce), veal shoulder with cream and tarragon or flammekueche (with laughing cow).
Details and technical informations about Domaine du Coteau Ensoleille's Brouilly.
Discover the grape variety: Pinot noir
Elegant reds, light in colour with silky tannins, showing strawberry, cherry and raspberry aromas, evolving to forest floor, mushroom and spice with age. Fresh acidity, delicate finish. Star of the Côte d'Or (Romanée-Conti, Chambertin, Volnay), pillar of Champagne (Blanc de Noirs) and signature of Oregon, Central Otago and Sonoma Coast. An early-ripening Burgundian variety, one of the world's greatest.
Last vintages of this wine
The best vintages of Brouilly from Domaine du Coteau Ensoleille are 2008
Informations about the Domaine du Coteau Ensoleille
The Domaine du Coteau Ensoleille is one of of the world's greatest estates. It offers 2 wines for sale in the of Brouilly to come and discover on site or to buy online.
The wine region of Brouilly
Largest Beaujolais cru (1,300 ha) fanning out at the foot of Mont Brouilly (UNESCO Geopark). Signature Gamay noir: fruity, accessible reds with signature notes of strawberry, raspberry, cherry, peony and a mineral touch, supple tannins and a moreish palate — the most convivial expression of Beaujolais, to drink young. Diverse soils: pink granite, blue limestone stones, marls and alluvium. To be distinguished from Côte de Brouilly on the slopes of the Mont.
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: Wooded
A set of aromas brought about by ageing in barrels (usually oak). This can be pleasant when, in small doses, it brings a touch of spice, roast or vanilla to an already constructed ensemble. When the violent woodiness dominates the wine, it is quickly tiring. Easily identifiable aromatically, it is sought after (to the point of abuse) by the makers of coarse wines. New World manufacturers and, alas, some French winemakers use oak chips to impart the woody taste, which is tantamount to artificial flavoring.
