Winery NervatChenas
Red wine
In the mouth this red wine is a with a nice freshness.
This wine generally goes well with pork, poultry or veal.
The Chenas of the Winery Nervat is in the top 10 of wines of Chénas.
Taste structure of the Chenas from the Winery Nervat
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Chenas of Winery Nervat in the region of Beaujolais is a with a nice freshness.
Food and wine pairings with Chenas
Pairings that work perfectly with Chenas
Original food and wine pairings with Chenas
The Chenas of Winery Nervat matches generally quite well with dishes of pasta, veal or pork such as recipes of tagliatelle with shrimps, veal blanquette à l'ancienne or baked pumpkin.
Details and technical informations about Winery Nervat's Chenas.
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 Nervat
The Winery Nervat is one of of the world's greatest estates. It offers 1 wines for sale in the of Chénas to come and discover on site or to buy online.
The wine region of Chénas
Smallest of the ten Beaujolais crus (~250 ha), on acidic silico-clay granite slopes. Sole Gamay signature. Bold, structured signature reds with notes of black cherry, blackberry, plum, peony, violet, sweet spices and a mineral touch, firm tannins and deep palate — one of the most structured Beaujolais, ageing 5-10 years toward underbrush. Legend: favourite wine of Louis XIII.
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: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
