Winery Olivier DepardonCuvée Alexis Beaujolais Blanc
White wine
This wine generally goes well with pork, vegetarian or poultry.
Wine flavors and olphactive analysis
Food and wine pairings with Cuvée Alexis Beaujolais Blanc
Pairings that work perfectly with Cuvée Alexis Beaujolais Blanc
Original food and wine pairings with Cuvée Alexis Beaujolais Blanc
The Cuvée Alexis Beaujolais Blanc of Winery Olivier Depardon matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of bare-assed cockerel (ardennes), salt crusted sea bass or mushroom, bacon and gruyere quiche.
Details and technical informations about Winery Olivier Depardon's Cuvée Alexis Beaujolais Blanc.
Discover the grape variety: Chardonnay
The white Chardonnay is a grape variety that originated in France (Burgundy). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by small bunches, and small grapes. White Chardonnay can be found in many vineyards: South West, Burgundy, Jura, Languedoc & Roussillon, Cognac, Bordeaux, Beaujolais, Savoie & Bugey, Loire Valley, Champagne, Rhone Valley, Armagnac, Lorraine, Alsace, Provence & Corsica.
Last vintages of this wine
The best vintages of Cuvée Alexis Beaujolais Blanc from Winery Olivier Depardon are 2016
Informations about the Winery Olivier Depardon
The Winery Olivier Depardon is one of of the world's greatest estates. It offers 26 wines for sale in the of Beaujolais to come and discover on site or to buy online.
The wine region of Beaujolais
Beaujolais is an important wine region in eastern France, famous for its vibrant, Fruity red wines made from Gamay. It is located immediately South of Burgundy, of which it is sometimes considered a Part, although it is in the administrative region of Rhône. The extensive plantings of Gamay in this region make Beaujolais one of the few regions in the world that is so concentrated on a single Grape variety. Pinot Noir is used in small quantities in red and rosé wines, but in the name of regional identity, it is being phased out and will only be allowed until the 2015 harvest.
The word of the wine: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
