Winery Guillaume ChanudetLa Patte du P’tit Chat Fleurie
Red wine
In the mouth this red wine is a with a nice freshness.
This wine generally goes well with pork, poultry or veal.
The La Patte du P’tit Chat Fleurie of the Winery Guillaume Chanudet is in the top 80 of wines of Fleurie.
Taste structure of the La Patte du P’tit Chat Fleurie from the Winery Guillaume Chanudet
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the La Patte du P’tit Chat Fleurie of Winery Guillaume Chanudet in the region of Beaujolais is a with a nice freshness.
Wine flavors and olphactive analysis
On the nose the La Patte du P’tit Chat Fleurie of Winery Guillaume Chanudet in the region of Beaujolais often reveals types of flavors of red fruit, black fruit.
Food and wine pairings with La Patte du P’tit Chat Fleurie
Pairings that work perfectly with La Patte du P’tit Chat Fleurie
Original food and wine pairings with La Patte du P’tit Chat Fleurie
The La Patte du P’tit Chat Fleurie of Winery Guillaume Chanudet matches generally quite well with dishes of pasta, veal or pork such as recipes of lasagna with pointed cabbage, oxtail confit in red wine or chicken bonne femme.
Details and technical informations about Winery Guillaume Chanudet's La Patte du P’tit Chat Fleurie.
Discover the grape variety: Gamay noir
Gamay is a Burgundian grape variety that has existed since the 14th century. For fear of competition with the pinot noir of Burgundy, gamay was finally uprooted and planted in the Beaujolais region, from Mâcon to Lyon. These siliceous and granitic soils suit it perfectly, and it gives its best here. But it is also planted all over France, such as in Lorraine, in the Loire Valley, in Bugey, in Savoie and in Auvergne. Gamay is early and very productive and needs to be limited so that quality prevails over quantity. Short winter pruning of the shoots and high density of vines per hectare are the methods that allow it to produce very fruity, fresh and greedy red wines. Gamay is also very popular in red wine futures, and produces wines from the Beaujolais region with very interesting character and ageing potential. The AOCs Crémant-de-Bourgogne, Mâcon, Anjou, Touraine, Rosé de vallée de la Loire, Côtes-d'Auvergne, Saint-Pourçain, Bugey, Gaillac, Côtes du Luberon... and many vins de pays are proud of it. Today, about 36,000 hectares of Gamay are cultivated in France, including 22,000 hectares in Beaujolais.
Last vintages of this wine
The best vintages of La Patte du P’tit Chat Fleurie from Winery Guillaume Chanudet are 2016
Informations about the Winery Guillaume Chanudet
The Winery Guillaume Chanudet is one of of the world's greatest estates. It offers 3 wines for sale in the of Fleurie to come and discover on site or to buy online.
The wine region of Fleurie
Fleurie is a Cru Beaujolais appellation well known for its red wines made from the Gamay Grape. These wines are among the most renowned in the region, which is sometimes called "The Queen of Beaujolais". A Fleurie is typically light, Silky and supple, with a characteristic Floral">florality and Bright aromas of blueberries and red fruits. Fleurie's recognition is often attributed to its evocative name.
The wine region of Beaujolais
Beaujolais is an important wine region in eastern France, famous for its vibrant, Fruity red wines made from Gamay. It is located immediately South of Burgundy, of which it is sometimes considered a Part, although it is in the administrative region of Rhône. The extensive plantings of Gamay in this region make Beaujolais one of the few regions in the world that is so concentrated on a single Grape variety. Pinot Noir is used in small quantities in red and rosé wines, but in the name of regional identity, it is being phased out and will only be allowed until the 2015 harvest.
The word of the wine: Thermoregulation
Control of the vinification temperatures (by circulating hot or cold water on the walls of the vats, for example). This is a major step forward, which in particular helps to preserve the freshness of the aromas threatened by excessive temperature rises during fermentation.
