Winery Justin DutraiveLes Bulands 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 Les Bulands Beaujolais from the Winery Justin Dutraive
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Les Bulands Beaujolais of Winery Justin Dutraive in the region of Beaujolais is a with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Les Bulands Beaujolais of Winery Justin Dutraive in the region of Beaujolais often reveals types of flavors of cherry, raspberry or cranberry and sometimes also flavors of earth, oak or red fruit.
Food and wine pairings with Les Bulands Beaujolais
Pairings that work perfectly with Les Bulands Beaujolais
Original food and wine pairings with Les Bulands Beaujolais
The Les Bulands Beaujolais of Winery Justin Dutraive matches generally quite well with dishes of pasta, veal or pork such as recipes of pasta with chicken and curry, veal blanquette à l'ancienne or coconut from paimpol.
Details and technical informations about Winery Justin Dutraive's Les Bulands 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.
Last vintages of this wine
The best vintages of Les Bulands Beaujolais from Winery Justin Dutraive are 2017, 2018, 2016
Informations about the Winery Justin Dutraive
The Winery Justin Dutraive is one of of the world's greatest estates. It offers 6 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: Bleeding
Old practice for red wines. As soon as the vat is filled with grapes, the tap is opened. A sweet but clear juice escapes from the vat (it can also be used to make rosé). The colour and density of the juice is enhanced, but it should not be overdone. Rarely more than 10% of the volume of a vat, otherwise you risk losing fruit and bringing in bitterness.
