Winery Hubert LapierreMoulin à vent
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 Moulin à vent from the Winery Hubert Lapierre
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Moulin à vent of Winery Hubert Lapierre in the region of Beaujolais is a with a nice freshness.
Food and wine pairings with Moulin à vent
Pairings that work perfectly with Moulin à vent
Original food and wine pairings with Moulin à vent
The Moulin à vent of Winery Hubert Lapierre matches generally quite well with dishes of pasta, veal or pork such as recipes of pasta with chicken, chicken supreme with morels or braised (green) cabbage.
Details and technical informations about Winery Hubert Lapierre's Moulin à vent.
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.
Informations about the Winery Hubert Lapierre
The Winery Hubert Lapierre is one of of the world's greatest estates. It offers 4 wines for sale in the of Moulin-à-Vent to come and discover on site or to buy online.
The wine region of Moulin-à-Vent
Beaujolais cru nicknamed "the lord", the most structured, age-worthy reds of the 10 crus. Signature Gamay noir: deep ruby robe with signature notes of black cherry, plum, violet, iris, sweet spices and a mineral iron touch, firm tannins and a dense palate — close to Burgundian Pinot Noir with age (5-15 years). Terroir: friable pink granite arenas ("gore") and manganese veins, signing intensity. ~670 ha.
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: Roast
Specific character given by noble rot to sweet wines, which results in a candied taste and aroma.
