
Winery Jean DesvignesMorgon
This wine generally goes well with pork, poultry or veal.

Food and wine pairings with Morgon
Pairings that work perfectly with Morgon
Original food and wine pairings with Morgon
The Morgon of Winery Jean Desvignes matches generally quite well with dishes of pasta, veal or pork such as recipes of cannelloni of meat, breaded veal cutlets or breton galette with buckwheat flour.
Details and technical informations about Winery Jean Desvignes's Morgon.
Discover the grape variety: Doral
Aromatic and structured dry whites with a pale golden robe, an ample palate with preserved acidity, showing signature aromas of white flowers (acacia), yellow fruits (pear, white peach), citrus and Swiss mineral notes. Intermediate profile between chasselas and chardonnay. Grown in French-speaking Switzerland (Vaud, Valais), featured in modern blends and signing a modern Helvetic creation. Swiss white grape obtained in 1965 at Pully, chasselas × chardonnay.
Informations about the Winery Jean Desvignes
The Winery Jean Desvignes is one of of the world's greatest estates. It offers 21 wines for sale in the of Morgon to come and discover on site or to buy online.
The wine region of Morgon
The most powerful and structured of the ten Beaujolais Crus. Dense, deep reds with signature notes of ripe black cherry, kirsch, stewed plum, faded flowers and spice, firm tannins and notable ageing (5-10 years) — the antithesis of primeur Beaujolais; they are said to "morgonner", evolving towards Burgundian Pinot Noir. Unique decomposed schist soils ("rotten rock") of the Côte du Py. ~1,100 ha, six climats.
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: Foaming
Name given to the second alcoholic fermentation that sparkling wines undergo. It gives rise to a release of carbon dioxide in the bottle.














