Winery Louis TêteLes Louves Régnié
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 Les Louves Régnié from the Winery Louis Tête
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Les Louves Régnié of Winery Louis Tête in the region of Beaujolais is a with a nice freshness.
Food and wine pairings with Les Louves Régnié
Pairings that work perfectly with Les Louves Régnié
Original food and wine pairings with Les Louves Régnié
The Les Louves Régnié of Winery Louis Tête matches generally quite well with dishes of pasta, veal or pork such as recipes of pasta with vongoles (flat clams), osso buco with mushrooms or banh mi sandwich.
Details and technical informations about Winery Louis Tête's Les Louves Régnié.
Discover the grape variety: Tintilia
Structured, intensely coloured reds with a deep ruby colour, firm tannins and dense palate, showing signature aromas of black fruits (blackberry, blackcurrant), plum, spices, Mediterranean herbs and balsamic notes. Good ageing potential. Star of the Molise Tintilia DOC, a regional ampelographic revival. Native Italian black variety from Molise, almost extinct and recently rediscovered.
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 Régnié to come and discover on site or to buy online.
The wine region of Régnié
Youngest of the ten Beaujolais crus (AOC 1988), ~400 ha on the commune of Régnié-Durette, pink granitic sandy-pebbly arenas. Single Gamay vinified by semi-carbonic maceration. Signature fruity, silky reds with notes of redcurrant, raspberry, red cherry, wild strawberry, violet, peony and spice, fine tannins and airy palate — floral finesse, one of the most accessible crus. Drink young and fresh with poultry or charcuterie.
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: Decanting
A sommelier uses a decanter to separate the clear wine from the solid parts in a bottle.
