Winery Felix DelarcheMorgon Cru De Beaujolais
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 Morgon Cru De Beaujolais from the Winery Felix Delarche
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Morgon Cru De Beaujolais of Winery Felix Delarche in the region of Beaujolais is a with a nice freshness.
Food and wine pairings with Morgon Cru De Beaujolais
Pairings that work perfectly with Morgon Cru De Beaujolais
Original food and wine pairings with Morgon Cru De Beaujolais
The Morgon Cru De Beaujolais of Winery Felix Delarche matches generally quite well with dishes of pasta, veal or pork such as recipes of pasta with chicken, veal head with vinaigrette or flemish carbonnade.
Details and technical informations about Winery Felix Delarche's Morgon Cru De Beaujolais.
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.
Informations about the Winery Felix Delarche
The Winery Felix Delarche is one of of the world's greatest estates. It offers 4 wines for sale in the of Morgon to come and discover on site or to buy online.
The wine region of Morgon
The most powerful and structured of the ten Beaujolais Crus. Dense, deep reds with signature notes of ripe black cherry, kirsch, stewed plum, faded flowers and spice, firm tannins and notable ageing (5-10 years) — the antithesis of primeur Beaujolais; they are said to "morgonner", evolving towards Burgundian Pinot Noir. Unique decomposed schist soils ("rotten rock") of the Côte du Py. ~1,100 ha, six climats.
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: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
