Winery Pere BurdinCru Beaujolais 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 Cru Beaujolais Brouilly from the Winery Pere Burdin
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Cru Beaujolais Brouilly of Winery Pere Burdin in the region of Beaujolais is a with a nice freshness.
Food and wine pairings with Cru Beaujolais Brouilly
Pairings that work perfectly with Cru Beaujolais Brouilly
Original food and wine pairings with Cru Beaujolais Brouilly
The Cru Beaujolais Brouilly of Winery Pere Burdin matches generally quite well with dishes of pasta, veal or pork such as recipes of chinese noodles with vegetables, deer stew or steamed pork chops.
Details and technical informations about Winery Pere Burdin's Cru Beaujolais 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 Winery Pere Burdin
The Winery Pere Burdin is one of of the world's greatest estates. It offers 3 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: Sulphur
An antiseptic and antioxidant substance known since antiquity, probably already used by the Romans. But it was only in modern times that its use was rediscovered. It will allow a better conservation of the wine and thus favour its export. Sulphur also gave the 18th century winegrower the possibility of extending the maceration period without fearing that the wine would turn sour and thus go from dark rosé wines to the red wines of today. Excessive sulphur, on the other hand, kills happiness, paralysing the aromas and causing headaches.
