Winery Jean FoillardMorgon 'Cuvée Corcelette'
Red wine
This wine is composed of 100% of the grape variety Gamay.
In the mouth this red wine is a with a nice freshness.
This wine generally goes well with pork, poultry or veal.
The Morgon 'Cuvée Corcelette' of the Winery Jean Foillard is in the top 20 of wines of Morgon.
Taste structure of the Morgon 'Cuvée Corcelette' from the Winery Jean Foillard
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Morgon 'Cuvée Corcelette' of Winery Jean Foillard in the region of Beaujolais is a with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Morgon 'Cuvée Corcelette' of Winery Jean Foillard in the region of Beaujolais often reveals types of flavors of cherry, oaky or smoke and sometimes also flavors of earthy, blackberry or minerality.
Food and wine pairings with Morgon 'Cuvée Corcelette'
Pairings that work perfectly with Morgon 'Cuvée Corcelette'
Original food and wine pairings with Morgon 'Cuvée Corcelette'
The Morgon 'Cuvée Corcelette' of Winery Jean Foillard matches generally quite well with dishes of pasta, veal or pork such as recipes of italian pasta, tunisian pasta or sauerkraut of the sea in casserole.
Details and technical informations about Winery Jean Foillard's Morgon 'Cuvée Corcelette'.
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 Morgon 'Cuvée Corcelette' from Winery Jean Foillard are 2009, 2017, 2010, 2018 and 2016.
Informations about the Winery Jean Foillard
The Winery Jean Foillard is one of of the world's greatest estates. It offers 15 wines for sale in the of Morgon to come and discover on site or to buy online.
The wine region of Morgon
Morgon is one of the ten Beaujolais crus located on the slopes of the Beaujolais hills, on the west bank of the Saône. The appellation applies only to red wines made from the Gamay Grape. Some white grapes are allowed in the Final blend: Chardonnay, Aligoté and Melon de Bourgogne. Although there are no officially defined quantities for these varieties, Morgon's blend is controlled by limiting the proportion of these varieties that are allowed in the Vineyard to a maximum of 15%.
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: Filling
Gentle transfer from one barrel to another to oxygenate the wine, eliminate some of the lees and reduce the carbon dioxide (fizz) that was released during the fermentations.
