Winery Gilles BonnefoyLes Rougeots du Clos Gamays Sur Granit
Red wine
This wine is a blend of 2 varietals which are the Gamaret and the Gamay noir.
This wine generally goes well with beef
Food and wine pairings with Les Rougeots du Clos Gamays Sur Granit
Pairings that work perfectly with Les Rougeots du Clos Gamays Sur Granit
Original food and wine pairings with Les Rougeots du Clos Gamays Sur Granit
The Les Rougeots du Clos Gamays Sur Granit of Winery Gilles Bonnefoy matches generally quite well with dishes of beef such as recipes of cataplana with seafood.
Details and technical informations about Winery Gilles Bonnefoy's Les Rougeots du Clos Gamays Sur Granit.
Discover the grape variety: Gamaret
Structured, colourful reds with a dense purple robe and firm tannins, featuring aromas of blackcurrant, blackberry, black cherry, spices and peppery notes. Fresh acidity, good performance in oak ageing. Made as a single-variety ageing wine and in many premium Swiss blends with Garanoir, Gamay and Pinot Noir. Star of modern reds from Vaud, Geneva and Valais. A Gamay × Reichensteiner cross created in 1970 at the Pully research station (Switzerland).
Last vintages of this wine
The best vintages of Les Rougeots du Clos Gamays Sur Granit from Winery Gilles Bonnefoy are 2018
Informations about the Winery Gilles Bonnefoy
The Winery Gilles Bonnefoy is one of of the world's greatest estates. It offers 15 wines for sale in the of Urfe to come and discover on site or to buy online.
The wine region of Urfe
Loire IGP in Auvergne-Rhône-Alpes (granite and volcanic soils, semi-continental with Mediterranean influences): Gamay is the signature red, notably Gamay Saint-Romain with white juice selected for centuries — fruity and supple with red fruit and spice notes. Pinot Noir and Syrah as red complements. Chardonnay, Marsanne, Viognier and Pinot Gris for fresh, aromatic whites with white fruits and flowers, floral and citrus notes.
The wine region of Val de Loire
France's most diverse vineyard, 800 km along the Loire (~48,300 ha). Flagship whites: lively, mineral Sauvignon from Sancerre-Pouilly (citrus, boxwood, gunflint), Loire Chenin from vibrant dry to noble sweet wines (quince, honey, taut acidity), Melon de Bourgogne of saline Muscadet on lees. Cabernet Franc reds (Chinon, Bourgueil, Saumur-Champigny): raspberry, bell pepper, graphite, silky tannins. Sparkling Cremants with brioche-apple notes.
The word of the wine: Acidity
When present without excess, acidity contributes to the balance of the wine, giving it freshness and nervousness. But when it is very high, it becomes a defect, giving it a biting and green character. On the other hand, if it is insufficient, the wine is soft.
