Domaine des NuguesFleurie En Bel Air
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 Fleurie En Bel Air from the Domaine des Nugues
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Fleurie En Bel Air of Domaine des Nugues in the region of Beaujolais is a with a nice freshness.
Food and wine pairings with Fleurie En Bel Air
Pairings that work perfectly with Fleurie En Bel Air
Original food and wine pairings with Fleurie En Bel Air
The Fleurie En Bel Air of Domaine des Nugues matches generally quite well with dishes of pasta, veal or pork such as recipes of spaghetti bolognese, normandy style escalope or potjevleesch.
Details and technical informations about Domaine des Nugues's Fleurie En Bel Air.
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 Domaine des Nugues
The Domaine des Nugues is one of of the world's great estates. It offers 48 wines for sale in the of Fleurie to come and discover on site or to buy online.
The wine region of Fleurie
Beaujolais cru nicknamed the Queen, on the single commune of Fleurie. Signature Gamay noir: floral, perfumed reds with signature notes of violet, iris, strawberry, raspberry, peony and a peppery touch, silky tannins and an airy palate - the most delicate elegance of the crus. 13 recognised climats including Poncié, La Roilette, La Chapelle des Bois. Granitic soils with sandy gruss and manganese signing the finesse.
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.
