Winery François MercierLes Pierres Fines Fleurie
Red wine
This wine generally goes well with pork, poultry or veal.
Food and wine pairings with Les Pierres Fines Fleurie
Pairings that work perfectly with Les Pierres Fines Fleurie
Original food and wine pairings with Les Pierres Fines Fleurie
The Les Pierres Fines Fleurie of Winery François Mercier matches generally quite well with dishes of pasta, veal or pork such as recipes of mascarpone/gorgonzola macaroni gratin, sauté of veal with olives (corsica) or the real vegetables stuffed in the provençal way.
Details and technical informations about Winery François Mercier's Les Pierres Fines Fleurie.
Discover the grape variety: Souzao
Intensely coloured, tangy reds with an almost black deep ruby robe, firm tannins and a dense, high-acidity palate, showing signature aromas of black fruits (blackberry, cassis), black cherry, spice and balsamic notes. A traditional component of vintage Port, contributing colour and acidity, present in dry reds from Douro DOC, also grown in California. The synonym for Portuguese Sousão, identical to Vinhão and Galician Sousón.
Informations about the Winery François Mercier
The Winery François Mercier is one of of the world's great estates. It offers 16 wines for sale in the of Fleurie to come and discover on site or to buy online.
The wine region of Fleurie
Beaujolais cru nicknamed the Queen, on the single commune of Fleurie. Signature Gamay noir: floral, perfumed reds with signature notes of violet, iris, strawberry, raspberry, peony and a peppery touch, silky tannins and an airy palate - the most delicate elegance of the crus. 13 recognised climats including Poncié, La Roilette, La Chapelle des Bois. Granitic soils with sandy gruss and manganese signing the finesse.
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: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
