Winery DubostPotet Régnié
Red wine
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 Potet Régnié from the Winery Dubost
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Potet Régnié of Winery Dubost in the region of Beaujolais is a with a nice freshness.
Food and wine pairings with Potet Régnié
Pairings that work perfectly with Potet Régnié
Original food and wine pairings with Potet Régnié
The Potet Régnié of Winery Dubost matches generally quite well with dishes of pasta, veal or pork such as recipes of lasagne with salmon, goat cheese and spinach, moroccan veal tagine from hanane or rabbit with cider and mushrooms.
Details and technical informations about Winery Dubost's Potet Régnié.
Discover the grape variety: Alicante Bouschet
It is a crossbreed made in 1855 by Louis and Henri Bouschet from an intraspecific crossing between Grenache noir and Petit Bouschet. The Alicante Henri Bouschet is less and less multiplied, registered however in the Official Catalogue of the varieties of vine of wine grapes list A.
Informations about the Winery Dubost
The Winery Dubost is one of of the world's great estates. It offers 43 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: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
