Winery MeylanCologny Reserve De La Commune
White wine
This wine generally goes well with vegetarian, rich fish (salmon, tuna etc) or shellfish.
Food and wine pairings with Cologny Reserve De La Commune
Pairings that work perfectly with Cologny Reserve De La Commune
Original food and wine pairings with Cologny Reserve De La Commune
The Cologny Reserve De La Commune of Winery Meylan matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or vegetarian such as recipes of tahitian style raw fish, flying with the wind of the seas or quiche with bacon and gruyère cheese.
Details and technical informations about Winery Meylan's Cologny Reserve De La Commune.
Discover the grape variety: Gamay noir à jus blanc
Supple, fruity reds to drink young with a clear ruby robe, supple tannins and a light palate, featuring signature aromas of strawberry, raspberry, banana (Beaujolais Nouveau with carbonic maceration) and floral notes (peony). Star of the ten Beaujolais AOC crus (Moulin-à-Vent, Morgon, Fleurie, Brouilly…) and Beaujolais-Villages AOC, the typical expression of granitic soils. Official synonym of French Gamay from Burgundy, as opposed to teinturiers (Bouze, Chaudenay, Fréaux).
Last vintages of this wine
The best vintages of Cologny Reserve De La Commune from Winery Meylan are 0, 2013
Informations about the Winery Meylan
The Winery Meylan is one of of the world's greatest estates. It offers 9 wines for sale in the of Central Valley to come and discover on site or to buy online.
The wine region of Central Valley
Heart of modern Chilean wine: structured, sunny reds, dense, blackcurranty Cabernet Sauvignon from Maipo (Chilean cradle of the grape), signature Carménère with notes of ripe pepper, black fruit and sweet spices from Colchagua, supple Merlot and deep Syrah. Round Chardonnay whites and lively, sharp Sauvignon. Mediterranean climate, 400 km between Andes and Pacific. Star sub-regions: Maipo, Cachapoal, Colchagua, Curicó, Maule.
The word of the wine: Ventilation
Aeration is the process of decanting the wine to oxygenate it and thus promote the expression of the aromatic range and the harmony of the flavours.
