Martine et Pierre Marie Chermette - Domaine du VissouxPoncié Fleurie
Red wine
This wine is composed of 100% of the grape variety Gamay.
In the mouth this red wine is a with a nice freshness.
This wine generally goes well with pork, poultry or veal.
Taste structure of the Poncié Fleurie from the Martine et Pierre Marie Chermette - Domaine du Vissoux
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Poncié Fleurie of Martine et Pierre Marie Chermette - Domaine du Vissoux in the region of Beaujolais is a with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Poncié Fleurie of Martine et Pierre Marie Chermette - Domaine du Vissoux in the region of Beaujolais often reveals types of flavors of cream, cherry or oaky and sometimes also flavors of smoke, earthy or blueberry.
Food and wine pairings with Poncié Fleurie
Pairings that work perfectly with Poncié Fleurie
Original food and wine pairings with Poncié Fleurie
The Poncié Fleurie of Martine et Pierre Marie Chermette - Domaine du Vissoux matches generally quite well with dishes of pasta, veal or pork such as recipes of soy and shrimp noodles, sauté of veal with mushrooms or spaghetti squash with cream and bacon.
Details and technical informations about Martine et Pierre Marie Chermette - Domaine du Vissoux's Poncié Fleurie.
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 Poncié Fleurie from Martine et Pierre Marie Chermette - Domaine du Vissoux are 2016, 2018, 2017, 2009 and 2015.
Informations about the Martine et Pierre Marie Chermette - Domaine du Vissoux
The Martine et Pierre Marie Chermette - Domaine du Vissoux is one of of the world's greatest estates. It offers 30 wines for sale in the of Fleurie to come and discover on site or to buy online.
The wine region of Fleurie
Fleurie is a Cru Beaujolais appellation well known for its red wines made from the Gamay Grape. These wines are among the most renowned in the region, which is sometimes called "The Queen of Beaujolais". A Fleurie is typically light, Silky and supple, with a characteristic Floral">florality and Bright aromas of blueberries and red fruits. Fleurie's recognition is often attributed to its evocative name.
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: Food and wine pairing
It is the set of techniques that allow for the pleasant combination of food and wine. Food and wine pairing is based on a few basic principles, such as similarity, complementarity or contrast, and involves all the elements that make up the wine and the food (flavours, textures, aromas, etc.).
