Winery Guillaume DelmasDomaine des Perelles Beaujolais-Blanc
White wine
This wine generally goes well with pork, poultry or veal.
Food and wine pairings with Domaine des Perelles Beaujolais-Blanc
Pairings that work perfectly with Domaine des Perelles Beaujolais-Blanc
Original food and wine pairings with Domaine des Perelles Beaujolais-Blanc
The Domaine des Perelles Beaujolais-Blanc of Winery Guillaume Delmas matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or poultry such as recipes of congolese pondu, mussels with rosemary and barbecue or bresse chicken with yellow wine and morels.
Details and technical informations about Winery Guillaume Delmas's Domaine des Perelles Beaujolais-Blanc.
Discover the grape variety: Vignoles
An interspecific cross obtained by Jean-François Ravat around 1930. Some people give it as parents the 6905 Seibel - or subéreux - and the pinot, to be confirmed however. It can still be found in North America and England, but is practically unknown in France.
Informations about the Winery Guillaume Delmas
The Winery Guillaume Delmas is one of of the world's great estates. It offers 3 wines for sale in the of Beaujolais to come and discover on site or to buy online.
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: Yellow wine
White wines from the Jura region aged in oak barrels without topping up for at least 6 years. A veil of yeast forms on the surface of the wine, which undergoes slow oxidation, giving it a particular taste reminiscent of nuts.
