Winery Roger PeguetCôte de 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 Côte de Brouilly from the Winery Roger Peguet
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Côte de Brouilly of Winery Roger Peguet in the region of Beaujolais is a with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Côte de Brouilly of Winery Roger Peguet in the region of Beaujolais often reveals types of flavors of oak.
Food and wine pairings with Côte de Brouilly
Pairings that work perfectly with Côte de Brouilly
Original food and wine pairings with Côte de Brouilly
The Côte de Brouilly of Winery Roger Peguet matches generally quite well with dishes of veal, pork or poultry such as recipes of veal tagine with potatoes and olives, pork chops with curry and honey or traditional welsh dark beer.
Details and technical informations about Winery Roger Peguet's Côte de 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.
Last vintages of this wine
The best vintages of Côte de Brouilly from Winery Roger Peguet are 0
Informations about the Winery Roger Peguet
The Winery Roger Peguet is one of of the world's greatest estates. It offers 9 wines for sale in the of Côte de Brouilly to come and discover on site or to buy online.
The wine region of Côte de Brouilly
Beaujolais cru on the slopes of Mont Brouilly, ~320 ha of Gamay on blue volcanic schists (diorite). Reds fleshier and more structured than Brouilly with signature notes of black cherry, blackberry, raspberry, violet, peony, hot-stone minerality and spice touch, fine tannins and deep palate — aerial finesse of the cru. "Grand Beaujolais" style of medium aging, to drink with roasted poultry and stews. Deep ruby robe, expression of the volcanic terroir.
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: Biodynamics
Biodynamic farming method initiated by Rudolf Steiner which forbids all chemical treatments based on synthetic products. Biodynamics is based on the interaction between the movements of the planets and the development of plants and uses preparations based on organic and mineral materials.
