Winery Jean Charles DufourCuvee Futs De Chene 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 Cuvee Futs De Chene Brouilly from the Winery Jean Charles Dufour
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Cuvee Futs De Chene Brouilly of Winery Jean Charles Dufour in the region of Beaujolais is a with a nice freshness.
Food and wine pairings with Cuvee Futs De Chene Brouilly
Pairings that work perfectly with Cuvee Futs De Chene Brouilly
Original food and wine pairings with Cuvee Futs De Chene Brouilly
The Cuvee Futs De Chene Brouilly of Winery Jean Charles Dufour matches generally quite well with dishes of pasta, veal or pork such as recipes of pistou soup complete, caramelized lamb mice or summer orecchiette.
Details and technical informations about Winery Jean Charles Dufour's Cuvee Futs De Chene 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 Winery Jean Charles Dufour
The Winery Jean Charles Dufour is one of of the world's greatest estates. It offers 2 wines for sale in the of Beaujolais to come and discover on site or to buy online.
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: Overmaturation
When the grapes reach maturity, the skin becomes permeable and progressively loses water, which causes a concentration phenomenon inside the berry. This is called over-ripening or passerillage.
