Winery Jean Claude BrossetteCruix 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 Cruix Beaujolais from the Winery Jean Claude Brossette
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Cruix Beaujolais of Winery Jean Claude Brossette in the region of Beaujolais is a with a nice freshness.
Food and wine pairings with Cruix Beaujolais
Pairings that work perfectly with Cruix Beaujolais
Original food and wine pairings with Cruix Beaujolais
The Cruix Beaujolais of Winery Jean Claude Brossette matches generally quite well with dishes of pasta, veal or pork such as recipes of shrimp marinade, veal chops au gratin or zucchini lasagna.
Details and technical informations about Winery Jean Claude Brossette's Cruix Beaujolais.
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 Jean Claude Brossette
The Winery Jean Claude Brossette is one of of the world's greatest estates. It offers 5 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: Size (champagne)
Juices that flow from the press after the cuvée, at the second pressing. Less fine, often more vegetal, it is mainly used to make the first price champagnes.
