Winery Louis LoronGamay Méthode Aromatique Demi-Sec
Sparkling wine
This wine generally goes well with beef
Food and wine pairings with Gamay Méthode Aromatique Demi-Sec
Pairings that work perfectly with Gamay Méthode Aromatique Demi-Sec
Original food and wine pairings with Gamay Méthode Aromatique Demi-Sec
The Gamay Méthode Aromatique Demi-Sec of Winery Louis Loron matches generally quite well with dishes of beef such as recipes of sauté of lamb with curry.
Details and technical informations about Winery Louis Loron's Gamay Méthode Aromatique Demi-Sec.
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 Louis Loron
The Winery Louis Loron is one of of the world's great estates. It offers 33 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: Bleeding
Old practice for red wines. As soon as the vat is filled with grapes, the tap is opened. A sweet but clear juice escapes from the vat (it can also be used to make rosé). The colour and density of the juice is enhanced, but it should not be overdone. Rarely more than 10% of the volume of a vat, otherwise you risk losing fruit and bringing in bitterness.
