Winery Philippe PacaletBeaujolais Vin de Primeur
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 Beaujolais Vin de Primeur from the Winery Philippe Pacalet
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Beaujolais Vin de Primeur of Winery Philippe Pacalet in the region of Beaujolais is a with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Beaujolais Vin de Primeur of Winery Philippe Pacalet in the region of Beaujolais often reveals types of flavors of strawberries, red fruit or black fruit.
Food and wine pairings with Beaujolais Vin de Primeur
Pairings that work perfectly with Beaujolais Vin de Primeur
Original food and wine pairings with Beaujolais Vin de Primeur
The Beaujolais Vin de Primeur of Winery Philippe Pacalet matches generally quite well with dishes of pasta, veal or pork such as recipes of smoked salmon pasta gratin, veal colombo or veal cutlets with savoy tomme.
Details and technical informations about Winery Philippe Pacalet's Beaujolais Vin de Primeur.
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 Beaujolais Vin de Primeur from Winery Philippe Pacalet are 2018, 2019, 2015, 2016 and 2017.
Informations about the Winery Philippe Pacalet
The Winery Philippe Pacalet is one of of the world's great estates. It offers 73 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: Drawing (liqueur de)
In champagne and sparkling wines of traditional method, addition to the wine, at the time of bottling (tirage) of sugars and yeasts dissolved in wine. These components will provoke the second fermentation in the bottle leading to the formation of carbon dioxide bubbles.
