Winery Joseph DrouhinBeaujolais Nouveau Primeur
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 Nouveau Primeur from the Winery Joseph Drouhin
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Beaujolais Nouveau Primeur of Winery Joseph Drouhin in the region of Beaujolais is a with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Beaujolais Nouveau Primeur of Winery Joseph Drouhin in the region of Beaujolais often reveals types of flavors of strawberries, raspberry or red fruit.
Food and wine pairings with Beaujolais Nouveau Primeur
Pairings that work perfectly with Beaujolais Nouveau Primeur
Original food and wine pairings with Beaujolais Nouveau Primeur
The Beaujolais Nouveau Primeur of Winery Joseph Drouhin matches generally quite well with dishes of pasta, veal or pork such as recipes of pasta with sausage, veal tagine with prunes or special' tagliatelle carbonara.
Details and technical informations about Winery Joseph Drouhin's Beaujolais Nouveau Primeur.
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.
Last vintages of this wine
The best vintages of Beaujolais Nouveau Primeur from Winery Joseph Drouhin are 2015, 2016, 2018, 2014 and 2013.
Informations about the Winery Joseph Drouhin
The Winery Joseph Drouhin is one of wineries to follow in Beaujolais Nouveau.. It offers 194 wines for sale in the of Beaujolais Nouveau to come and discover on site or to buy online.
The wine region of Beaujolais Nouveau
Emblematic Beaujolais style, a primeur wine released on the 3rd Thursday of November since 1985. Gamay noir made by short carbonic maceration: very fruity, quaffable reds with explosive signature notes of ripe banana, English boiled sweets, strawberry, raspberry and fresh grape, light tannins and an airy palate - to be drunk cool, young, straight from the vat. A festive global phenomenon launched by Georges Duboeuf, a convivial French symbol. With charcuterie or among friends.
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: Ancestral method
A method of making certain sparkling wines such as blanquette de Limoux, sparkling gaillac or clairette de Die, which consists of a second fermentation in the bottle based on natural sugars and yeasts naturally brought by the grapes (unlike the méthode champenoise, which requires the addition of tirage liquor).
