Winery Paul Henri ThillardonRaisin Libre
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 Raisin Libre from the Winery Paul Henri Thillardon
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Raisin Libre of Winery Paul Henri Thillardon in the region of Beaujolais is a with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Raisin Libre of Winery Paul Henri Thillardon in the region of Beaujolais often reveals types of flavors of red fruit, strawberries or earth and sometimes also flavors of red fruit.
Food and wine pairings with Raisin Libre
Pairings that work perfectly with Raisin Libre
Original food and wine pairings with Raisin Libre
The Raisin Libre of Winery Paul Henri Thillardon matches generally quite well with dishes of pasta, veal or pork such as recipes of pasta with avocado, veal paupiettes with forestry sauce or chicken ballotine with ham and mushrooms.
Details and technical informations about Winery Paul Henri Thillardon's Raisin Libre.
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 Raisin Libre from Winery Paul Henri Thillardon are 2018, 2016, 2017
Informations about the Winery Paul Henri Thillardon
The Winery Paul Henri Thillardon is one of of the world's greatest estates. It offers 20 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: 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.
