Domaine de SermezyGaranches Brouilly
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 Garanches Brouilly from the Domaine de Sermezy
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Garanches Brouilly of Domaine de Sermezy in the region of Beaujolais is a with a nice freshness.
Food and wine pairings with Garanches Brouilly
Pairings that work perfectly with Garanches Brouilly
Original food and wine pairings with Garanches Brouilly
The Garanches Brouilly of Domaine de Sermezy matches generally quite well with dishes of pasta, veal or pork such as recipes of pasta with tuna and tomato, italian veal roulade or barbecued filet mignon.
Details and technical informations about Domaine de Sermezy's Garanches Brouilly.
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 de Sermezy
The Domaine de Sermezy is one of of the world's great estates. It offers 28 wines for sale in the of Brouilly to come and discover on site or to buy online.
The wine region of Brouilly
Largest Beaujolais cru (1,300 ha) fanning out at the foot of Mont Brouilly (UNESCO Geopark). Signature Gamay noir: fruity, accessible reds with signature notes of strawberry, raspberry, cherry, peony and a mineral touch, supple tannins and a moreish palate — the most convivial expression of Beaujolais, to drink young. Diverse soils: pink granite, blue limestone stones, marls and alluvium. To be distinguished from Côte de Brouilly on the slopes of the Mont.
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: Second fermentation
In the making of champagne, fermentation of the base wine to which is added the liqueur de tirage and which takes place in the bottle. This second fermentation produces the carbon dioxide, and therefore the bubbles that make up the effervescence of the wine.
