Winery Paul BeaudetDomaine Romy Beaujolais
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 Domaine Romy Beaujolais from the Winery Paul Beaudet
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Domaine Romy Beaujolais of Winery Paul Beaudet in the region of Beaujolais is a with a nice freshness.
Food and wine pairings with Domaine Romy Beaujolais
Pairings that work perfectly with Domaine Romy Beaujolais
Original food and wine pairings with Domaine Romy Beaujolais
The Domaine Romy Beaujolais of Winery Paul Beaudet matches generally quite well with dishes of pasta, veal or pork such as recipes of spaghetti bolognese, veal paupiettes with mushrooms or endive frichti.
Details and technical informations about Winery Paul Beaudet's Domaine Romy Beaujolais.
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.
Last vintages of this wine
The best vintages of Domaine Romy Beaujolais from Winery Paul Beaudet are 2014
Informations about the Winery Paul Beaudet
The Winery Paul Beaudet is one of of the world's great estates. It offers 54 wines for sale in the of Beaujolais to come and discover on site or to buy online.
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: Tanin
A natural compound contained in the skin of the grape, the seed or the woody part of the bunch, the stalk. The maceration of red wines allows the extraction of tannins, which give the texture, the solidity and also the mellowness when the tannins are "ripe". The winemaker seeks above all to extract the tannins from the skin, the ripest and most noble. The tannins of the seed or stalk, which are "greener", especially in average years, give the wine hardness and astringency. The wines of Bordeaux (based on Cabernet and Merlot) are full of tannins, those of Burgundy much less so, with Pinot Noir containing little.
