Winery Saint CyrLa Galoche Beaujolais Rosé
Pink wine
This wine generally goes well with beef
Wine flavors and olphactive analysis
On the nose the La Galoche Beaujolais Rosé of Winery Saint Cyr in the region of Beaujolais often reveals types of flavors of cherry, citrus or strawberries and sometimes also flavors of raspberry, apricot or tree fruit.
Food and wine pairings with La Galoche Beaujolais Rosé
Pairings that work perfectly with La Galoche Beaujolais Rosé
Original food and wine pairings with La Galoche Beaujolais Rosé
The La Galoche Beaujolais Rosé of Winery Saint Cyr matches generally quite well with dishes of beef such as recipes of roasted fillet of beef with parsley.
Details and technical informations about Winery Saint Cyr's La Galoche Beaujolais Rosé.
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 La Galoche Beaujolais Rosé from Winery Saint Cyr are 2018, 2017, 2019
Informations about the Winery Saint Cyr
The Winery Saint Cyr is one of of the world's greatest estates. It offers 35 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: Guyot (pruning)
This is the most widespread pruning technique. It includes one or two long branches and allows the mechanization of a large number of vineyard operations.
