Winery Hospices de BellevilleBrouilly Cru Du Beaujolais
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 Brouilly Cru Du Beaujolais from the Winery Hospices de Belleville
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Brouilly Cru Du Beaujolais of Winery Hospices de Belleville in the region of Beaujolais is a with a nice freshness.
Food and wine pairings with Brouilly Cru Du Beaujolais
Pairings that work perfectly with Brouilly Cru Du Beaujolais
Original food and wine pairings with Brouilly Cru Du Beaujolais
The Brouilly Cru Du Beaujolais of Winery Hospices de Belleville matches generally quite well with dishes of pasta, veal or pork such as recipes of pasta gratin carbonara style, braised veal heart with carrots or stuffed peppers.
Details and technical informations about Winery Hospices de Belleville's Brouilly Cru Du Beaujolais.
Discover the grape variety: Béclan noir
Native variety of Franche Comté, formerly grown in Beaujolais. It is registered in the Official Catalogue of wine grape varieties, list A1.
Informations about the Winery Hospices de Belleville
The Winery Hospices de Belleville is one of of the world's greatest 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: Green harvest or green harvesting
The practice of removing excess bunches of grapes from certain vines, usually in July, but sometimes later. This is often necessary, but not always a good thing, as the remaining grapes tend to gain weight.
