Vignerons des Pierres DoreesCorne d'Ammon 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 Corne d'Ammon Beaujolais from the Vignerons des Pierres Dorees
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Corne d'Ammon Beaujolais of Vignerons des Pierres Dorees in the region of Beaujolais is a with a nice freshness.
Food and wine pairings with Corne d'Ammon Beaujolais
Pairings that work perfectly with Corne d'Ammon Beaujolais
Original food and wine pairings with Corne d'Ammon Beaujolais
The Corne d'Ammon Beaujolais of Vignerons des Pierres Dorees matches generally quite well with dishes of pasta, veal or pork such as recipes of rigatoni with courgettes and tomatoes, potjevleesch or beef carrots.
Details and technical informations about Vignerons des Pierres Dorees's Corne d'Ammon 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 Corne d'Ammon Beaujolais from Vignerons des Pierres Dorees are 2015, 2016
Informations about the Vignerons des Pierres Dorees
The Vignerons des Pierres Dorees is one of of the world's greatest estates. It offers 53 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: Noble rot
A fungus called botrytis cinerea that develops during the over-ripening phase, an ally of great sweet white wines, when it concentrates the juice of the berries. It requires the humidity of morning fogs and beautiful sunny days, gives musts very rich in sugar and brings to the wines the famous taste of "roasted".
