Winery Les Frères PerroudAméthyste 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 Améthyste Brouilly from the Winery Les Frères Perroud
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Améthyste Brouilly of Winery Les Frères Perroud in the region of Beaujolais is a with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Améthyste Brouilly of Winery Les Frères Perroud in the region of Beaujolais often reveals types of flavors of cherry, strawberries or vanilla and sometimes also flavors of raspberry, non oak or oak.
Food and wine pairings with Améthyste Brouilly
Pairings that work perfectly with Améthyste Brouilly
Original food and wine pairings with Améthyste Brouilly
The Améthyste Brouilly of Winery Les Frères Perroud matches generally quite well with dishes of pasta, veal or pork such as recipes of pasta with scamorza and pancetta cheese, milanese osso buco or delicious marinated pork chops.
Details and technical informations about Winery Les Frères Perroud's Améthyste Brouilly.
Discover the grape variety: Dan ben Hannah
Simple, light, fruity reds with a pale ruby colour, silky tannins and an airy palate with moderate acidity. Understated aromas of southern red fruits. Discrete rustic profile. Almost extinct, preserved in INRAE varietal collections; it bears witness to the pre-phylloxera ampelographic diversity of south-east France and is among the heritage varieties studied for their genetic interest. A rare French black grape, once grown in the south-east.
Last vintages of this wine
The best vintages of Améthyste Brouilly from Winery Les Frères Perroud are 2018, 2017, 2016, 2015
Informations about the Winery Les Frères Perroud
The Winery Les Frères Perroud is one of of the world's greatest estates. It offers 6 wines for sale in the of Brouilly to come and discover on site or to buy online.
The wine region of Brouilly
Largest Beaujolais cru (1,300 ha) fanning out at the foot of Mont Brouilly (UNESCO Geopark). Signature Gamay noir: fruity, accessible reds with signature notes of strawberry, raspberry, cherry, peony and a mineral touch, supple tannins and a moreish palate — the most convivial expression of Beaujolais, to drink young. Diverse soils: pink granite, blue limestone stones, marls and alluvium. To be distinguished from Côte de Brouilly on the slopes of the Mont.
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: Oenologist
Specialist in wine-making techniques. It is a profession and not a passion: one can be an oenophile without being an oenologist (and the opposite too!). Formerly attached to the Faculty of Pharmacy, oenology studies have become independent and have their own university course. Learning to make wine requires a good chemical background but also, increasingly, a good knowledge of the plant. Some oenologists work in laboratories (analysis). Others, the consulting oenologists, work directly in the properties.
