Winery Laure et Benjamin YvernayLa Mise à Nu
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 La Mise à Nu from the Winery Laure et Benjamin Yvernay
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the La Mise à Nu of Winery Laure et Benjamin Yvernay in the region of Beaujolais is a with a nice freshness.
Wine flavors and olphactive analysis
Food and wine pairings with La Mise à Nu
Pairings that work perfectly with La Mise à Nu
Original food and wine pairings with La Mise à Nu
The La Mise à Nu of Winery Laure et Benjamin Yvernay matches generally quite well with dishes of pasta, veal or pork such as recipes of succulent and easy to make beef lasagna, stuffed cutlets or zucchini lasagna.
Details and technical informations about Winery Laure et Benjamin Yvernay's La Mise à Nu.
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 Laure et Benjamin Yvernay
The Winery Laure et Benjamin Yvernay is one of of the world's greatest estates. It offers 10 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: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
