Winery Olivier PezenneauCôte de Brouilly Le Quelat Fût de Chêne
Red wine
This wine generally goes well with pork, poultry or veal.
The Côte de Brouilly Le Quelat Fût de Chêne of the Winery Olivier Pezenneau is in the top 40 of wines of Côte de Brouilly.
Food and wine pairings with Côte de Brouilly Le Quelat Fût de Chêne
Pairings that work perfectly with Côte de Brouilly Le Quelat Fût de Chêne
Original food and wine pairings with Côte de Brouilly Le Quelat Fût de Chêne
The Côte de Brouilly Le Quelat Fût de Chêne of Winery Olivier Pezenneau matches generally quite well with dishes of pasta, veal or pork such as recipes of salmon and spinach lasagna, saltimbocca alla romana or pork chops with mustard.
Details and technical informations about Winery Olivier Pezenneau's Côte de Brouilly Le Quelat Fût de Chêne.
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 Olivier Pezenneau
The Winery Olivier Pezenneau is one of of the world's greatest estates. It offers 8 wines for sale in the of Côte de Brouilly to come and discover on site or to buy online.
The wine region of Côte de Brouilly
Beaujolais cru on the slopes of Mont Brouilly, ~320 ha of Gamay on blue volcanic schists (diorite). Reds fleshier and more structured than Brouilly with signature notes of black cherry, blackberry, raspberry, violet, peony, hot-stone minerality and spice touch, fine tannins and deep palate — aerial finesse of the cru. "Grand Beaujolais" style of medium aging, to drink with roasted poultry and stews. Deep ruby robe, expression of the volcanic terroir.
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: Phylloxera
Aphid that came from America and ravaged European vineyards at the end of the 19th century. It lives on the roots of the vine, from which it pumps the sap. The only vines capable of resisting it had to be imported from the United States, and then grafted onto their root system the wood of traditional French grape varieties. Today, grafted vines are always planted.
