Winery Jean GarnierSaint-Amour
Red wine
This wine generally goes well with pork, poultry or veal.
Food and wine pairings with Saint-Amour
Pairings that work perfectly with Saint-Amour
Original food and wine pairings with Saint-Amour
The Saint-Amour of Winery Jean Garnier matches generally quite well with dishes of pasta, veal or pork such as recipes of simple chinese noodle soup, veal paupiettes with forestry sauce or north welsch.
Details and technical informations about Winery Jean Garnier's Saint-Amour.
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 Garnier
The Winery Jean Garnier is one of wineries to follow in Saint-Amour.. It offers 6 wines for sale in the of Saint-Amour to come and discover on site or to buy online.
The wine region of Saint-Amour
Northernmost cru of Beaujolais, Gamay sole grape on ~300 ha. Fine and perfumed signature reds with notes of cherry, strawberry, raspberry, peony, violet, sweet spices and mineral touch, silky tannins and silky mouth — the tenderest of the ten crus, to drink young or keep 3-5 years. 17 identified terroirs (granite, schist, clays). Valentine's Day marketing star thanks to evocative name.
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: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
