Maison ChandesaisDomaine du Coteau Ensoleille Brouilly
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 Domaine du Coteau Ensoleille Brouilly from the Maison Chandesais
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Domaine du Coteau Ensoleille Brouilly of Maison Chandesais in the region of Beaujolais is a with a nice freshness.
Food and wine pairings with Domaine du Coteau Ensoleille Brouilly
Pairings that work perfectly with Domaine du Coteau Ensoleille Brouilly
Original food and wine pairings with Domaine du Coteau Ensoleille Brouilly
The Domaine du Coteau Ensoleille Brouilly of Maison Chandesais matches generally quite well with dishes of pasta, veal or pork such as recipes of fettuccine with cream and cheese, calf's head with sauce ravigote or pasta carbonara almost like the real thing.
Details and technical informations about Maison Chandesais's Domaine du Coteau Ensoleille Brouilly.
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 Maison Chandesais
The Maison Chandesais is one of of the world's great estates. It offers 75 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: Disgorging (champagne)
This is the evacuation of the deposit formed by the yeasts during the second fermentation in the bottle, by opening the bottle. The missing volume is completed with the liqueur de dosage - a mixture of wine and cane sugar - before the final cork is placed. For some years now, some producers have been replacing this sugar with rectified concentrated musts (concentrated grape juice) which give excellent results. A too recent dosage (less than three months) harms the gustatory harmony of the champagne.
