Winery Guillaume ManinFleurie
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 Fleurie from the Winery Guillaume Manin
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Fleurie of Winery Guillaume Manin in the region of Beaujolais is a with a nice freshness.
Food and wine pairings with Fleurie
Pairings that work perfectly with Fleurie
Original food and wine pairings with Fleurie
The Fleurie of Winery Guillaume Manin matches generally quite well with dishes of pasta, veal or pork such as recipes of very simple spaghetti carbonara, veal fillet stroganoff or endives with ham (improved).
Details and technical informations about Winery Guillaume Manin's Fleurie.
Discover the grape variety: Gamay noir
Light, juicy reds, low in tannins with crunchy freshness, showing aromas of wild strawberry, raspberry, banana (from carbonic maceration) and peony. Easy-drinking style of Beaujolais Nouveau, more structured and mineral on the granites of the ten crus (Morgon, Moulin-à-Vent, Fleurie, Brouilly). Also in Touraine, Auvergne and Swiss Romande. A Burgundian variety, a cross of Pinot Noir × Gouais Blanc.
Last vintages of this wine
The best vintages of Fleurie from Winery Guillaume Manin are 2017, 2018
Informations about the Winery Guillaume Manin
The Winery Guillaume Manin is one of of the world's greatest estates. It offers 2 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: Bleeding
Old practice for red wines. As soon as the vat is filled with grapes, the tap is opened. A sweet but clear juice escapes from the vat (it can also be used to make rosé). The colour and density of the juice is enhanced, but it should not be overdone. Rarely more than 10% of the volume of a vat, otherwise you risk losing fruit and bringing in bitterness.
