Winery Lerre GruberGrand Vin Du Beaujolais Brouilly
Red wine
This wine generally goes well with pork, poultry or veal.
Food and wine pairings with Grand Vin Du Beaujolais Brouilly
Pairings that work perfectly with Grand Vin Du Beaujolais Brouilly
Original food and wine pairings with Grand Vin Du Beaujolais Brouilly
The Grand Vin Du Beaujolais Brouilly of Winery Lerre Gruber matches generally quite well with dishes of pasta, veal or pork such as recipes of fideuà (paella with pasta and fish), veal chops au gratin or quick beef bourguignon.
Details and technical informations about Winery Lerre Gruber's Grand Vin Du Beaujolais Brouilly.
Discover the grape variety: Cabernet-Sauvignon
Cabernet-Sauvignon noir is a grape variety that originated in France (Bordeaux). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. Cabernet-Sauvignon noir can be found in many vineyards: South-West, Loire Valley, Languedoc & Roussillon, Cognac, Bordeaux, Armagnac, Rhone Valley, Provence & Corsica, Savoie & Bugey, Beaujolais.
Informations about the Winery Lerre Gruber
The Winery Lerre Gruber is one of of the world's greatest estates. It offers 2 wines for sale in the of Beaujolais to come and discover on site or to buy online.
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: Casting
Preparatory phase of the wine-making process consisting in bursting the grapes in order to release the juice.
