Winery Louis TêteCuvée Tradition Beaujolais
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 Cuvée Tradition Beaujolais from the Winery Louis Tête
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Cuvée Tradition Beaujolais of Winery Louis Tête in the region of Beaujolais is a with a nice freshness.
Food and wine pairings with Cuvée Tradition Beaujolais
Pairings that work perfectly with Cuvée Tradition Beaujolais
Original food and wine pairings with Cuvée Tradition Beaujolais
The Cuvée Tradition Beaujolais of Winery Louis Tête matches generally quite well with dishes of pasta, veal or pork such as recipes of pasta with arrabiata, ardéchoise fly or tagliatelle with carbonara.
Details and technical informations about Winery Louis Tête's Cuvée Tradition Beaujolais.
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 Tête
The Winery Louis Tête is one of of the world's great estates. It offers 95 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: Stirring (champagne)
Manual operation (on a "desk") or mechanical (with a "gyropalette") which allows the deposit created by the yeasts (see tirage) to go down to the neck of the bottle for disgorging.
