Winery Sarnin BerruxVin de France
Red wine
In the mouth this red wine is a with a nice freshness.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Vin de France from the Winery Sarnin Berrux
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Vin de France of Winery Sarnin Berrux in the region of Vin de France is a with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Vin de France of Winery Sarnin Berrux in the region of Vin de France often reveals types of flavors of cherry, strawberries or raspberry and sometimes also flavors of red fruit.
Food and wine pairings with Vin de France
Pairings that work perfectly with Vin de France
Original food and wine pairings with Vin de France
The Vin de France of Winery Sarnin Berrux matches generally quite well with dishes of beef, veal or game (deer, venison) such as recipes of celine's version of moussaka (5th meeting), veal shank in a pot au feu with star anise or aiguillettes of duck with auvergne blue cheese.
Details and technical informations about Winery Sarnin Berrux's Vin de France.
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 Vin de France from Winery Sarnin Berrux are 2017, 2016, 2015, 2014 and 2013.
Informations about the Winery Sarnin Berrux
The Winery Sarnin Berrux is one of of the world's greatest estates. It offers 31 wines for sale in the of Vin de France to come and discover on site or to buy online.
The wine region of Vin de France
The freest category of French wine, the playground of winemakers working outside the AOC. All styles combined: fruity reds, lively or ambitious whites, everyday rosés, unusual blends, natural wines, atypical grapes (Petit Manseng in Languedoc, Riesling in Provence), experimental winemaking (skin-contact whites, no sulphur). Grape and vintage labelling allowed, no geographic constraint. From the pop, convivial cuvée to the artisan gem: freedom in a bottle.
The word of the wine: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
