Winery Jean BouchardBeaujolais
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 Beaujolais from the Winery Jean Bouchard
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Beaujolais of Winery Jean Bouchard in the region of Beaujolais is a with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Beaujolais of Winery Jean Bouchard in the region of Beaujolais often reveals types of flavors of red fruit, black fruit.
Food and wine pairings with Beaujolais
Pairings that work perfectly with Beaujolais
Original food and wine pairings with Beaujolais
The Beaujolais of Winery Jean Bouchard matches generally quite well with dishes of pasta, veal or pork such as recipes of cannelloni with parma ham, veal meatballs with curry or new york hot dog.
Details and technical informations about Winery Jean Bouchard's Beaujolais.
Discover the grape variety: Pinot noir
Elegant reds, light in colour with silky tannins, showing strawberry, cherry and raspberry aromas, evolving to forest floor, mushroom and spice with age. Fresh acidity, delicate finish. Star of the Côte d'Or (Romanée-Conti, Chambertin, Volnay), pillar of Champagne (Blanc de Noirs) and signature of Oregon, Central Otago and Sonoma Coast. An early-ripening Burgundian variety, one of the world's greatest.
Last vintages of this wine
The best vintages of Beaujolais from Winery Jean Bouchard are 2011, 2014, 2017, 2015 and 2013.
Informations about the Winery Jean Bouchard
The Winery Jean Bouchard is one of of the world's great estates. It offers 171 wines for sale in the of Beaujolais to come and discover on site or to buy online.
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: Carbonic maceration
Fermentation of whole grapes in a carbon dioxide-saturated atmosphere. This type of fermentation produces very aromatic and flattering wines.
