Winery Jean BererdDomaine de la Madone Le Perréon Beaujolais Villages
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 Domaine de la Madone Le Perréon Beaujolais Villages from the Winery Jean Bererd
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Domaine de la Madone Le Perréon Beaujolais Villages of Winery Jean Bererd in the region of Beaujolais is a with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Domaine de la Madone Le Perréon Beaujolais Villages of Winery Jean Bererd in the region of Beaujolais often reveals types of flavors of cherry, blackberry or red fruit and sometimes also flavors of strawberries, violet or raspberry.
Food and wine pairings with Domaine de la Madone Le Perréon Beaujolais Villages
Pairings that work perfectly with Domaine de la Madone Le Perréon Beaujolais Villages
Original food and wine pairings with Domaine de la Madone Le Perréon Beaujolais Villages
The Domaine de la Madone Le Perréon Beaujolais Villages of Winery Jean Bererd matches generally quite well with dishes of pasta, veal or pork such as recipes of pasta with veal stock sauce, filet mignon with prunes and white wine or pork stew with bacon and cream.
Details and technical informations about Winery Jean Bererd's Domaine de la Madone Le Perréon Beaujolais Villages.
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 Domaine de la Madone Le Perréon Beaujolais Villages from Winery Jean Bererd are 2018, 2016, 2017
Informations about the Winery Jean Bererd
The Winery Jean Bererd is one of of the world's greatest estates. It offers 1 wines for sale in the of Beaujolais-Villages to come and discover on site or to buy online.
The wine region of Beaujolais-Villages
Beaujolais Villages is the appellation for red, white and rosé wines from an area of 38 villages in the northern Beaujolais. The hilly terrain and granitic soil are considered superior to the flatter land of southern Beaujolais. As a result, Beaujolais Villages wines are considered to be of higher quality than those of the simple Beaujolais appellation. These juicy, light wines are based largely on the Gamay Grape.
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: Aging on lees
Maturing on the lees enhances the stability, aromatic complexity and texture of white wines, which gain in body and volume. This phenomenon is induced by autolysis, the process of self-degradation of the lees.
