Winery Pardon & FilsSéduction Moulin à Vent
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 Séduction Moulin à Vent from the Winery Pardon & Fils
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Séduction Moulin à Vent of Winery Pardon & Fils in the region of Beaujolais is a with a nice freshness.
Food and wine pairings with Séduction Moulin à Vent
Pairings that work perfectly with Séduction Moulin à Vent
Original food and wine pairings with Séduction Moulin à Vent
The Séduction Moulin à Vent of Winery Pardon & Fils matches generally quite well with dishes of pasta, veal or pork such as recipes of tagliatelle with mushrooms, aiguillette of duck with honey or stuffed tomatoes with thermomix.
Details and technical informations about Winery Pardon & Fils's Séduction Moulin à Vent.
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 Pardon & Fils
The Winery Pardon & Fils is one of of the world's great estates. It offers 114 wines for sale in the of Moulin-à-Vent to come and discover on site or to buy online.
The wine region of Moulin-à-Vent
Beaujolais cru nicknamed "the lord", the most structured, age-worthy reds of the 10 crus. Signature Gamay noir: deep ruby robe with signature notes of black cherry, plum, violet, iris, sweet spices and a mineral iron touch, firm tannins and a dense palate — close to Burgundian Pinot Noir with age (5-15 years). Terroir: friable pink granite arenas ("gore") and manganese veins, signing intensity. ~670 ha.
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: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
