The Domaine Robin is one of the best wineries to follow in Beaujolais.. It offers 5 wines for sale in of Beaujolais to come and discover on site or to buy online.
Looking for the best Domaine Robin wines in Beaujolais among all the wines in the region? Check out our tops of the best red, white or effervescent Domaine Robin wines. Also find some food and wine pairings that may be suitable with the wines from this area. Learn more about the region and the Domaine Robin wines with technical and enological descriptions.
How Domaine Robin wines pair with each other generally quite well with dishes of pasta, veal or pork such as recipes of soft and inexpensive pasta gratin, chicken with rice for cookeo robot or rabbit in white wine (casserole).
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.
Immediate pleasure.
How Domaine Robin wines pair with each other generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of suckling pig leg in the oven, tuna provencal style or quiche without pastry.
Round and fleshy reds with a velvety texture, showing aromas of ripe plum, black cherry, cocoa and truffle notes with age. Supple tannins, generous alcohol, indulgent finish. Pillar of Libournais (Pomerol with Pétrus, Saint-Émilion with Cheval Blanc and Ausone) and signature of Super Tuscans, Italian Wales and Washington State. A cross of Cabernet Franc × Magdeleine Noire, France's most planted red variety.
Planning a wine route in the of Beaujolais? Here are the wineries to visit and the winemakers to meet during your trip in search of wines similar to Domaine Robin.
Whites with many faces: mineral and taut at Chablis (lemon, green apple, flint), opulent and buttery at Meursault and Puligny-Montrachet (hazelnut, brioche, yellow fruits), tense and chalky in Champagne (Blanc de Blancs). Also vinified sparkling and widely exported (Sonoma, Margaret River, Casablanca). A Burgundian variety, a cross of Pinot Noir × Gouais Blanc, half-sibling of Aligoté.
