Winery Pierre DupondLaetitia Off The 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 Laetitia Off The Beaujolais from the Winery Pierre Dupond
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Laetitia Off The Beaujolais of Winery Pierre Dupond in the region of Beaujolais is a with a nice freshness.
Food and wine pairings with Laetitia Off The Beaujolais
Pairings that work perfectly with Laetitia Off The Beaujolais
Original food and wine pairings with Laetitia Off The Beaujolais
The Laetitia Off The Beaujolais of Winery Pierre Dupond matches generally quite well with dishes of pasta, veal or pork such as recipes of risotto of coquillettes with chorizo, porcini sauce or italian pasta.
Details and technical informations about Winery Pierre Dupond's Laetitia Off The 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.
Informations about the Winery Pierre Dupond
The Winery Pierre Dupond is one of of the world's great estates. It offers 100 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: Alcoholic fermentation
Transformation of sugars into alcohol under the effect of yeast. These yeasts exist in their natural state in the vineyards and in the cellars. Artificial seeding with selected yeasts is however very often practiced.
