Winery A. SonoysMoulin-à-Vent 'Les Bréguières'
Red wine
This wine generally goes well with pork, poultry or veal.
Food and wine pairings with Moulin-à-Vent 'Les Bréguières'
Pairings that work perfectly with Moulin-à-Vent 'Les Bréguières'
Original food and wine pairings with Moulin-à-Vent 'Les Bréguières'
The Moulin-à-Vent 'Les Bréguières' of Winery A. Sonoys matches generally quite well with dishes of pasta, veal or pork such as recipes of leek and salmon lasagna, milanese osso buco or endives with ham (improved).
Details and technical informations about Winery A. Sonoys's Moulin-à-Vent 'Les Bréguières'.
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 A. Sonoys
The Winery A. Sonoys is one of wineries to follow in Moulin-à-Vent.. It offers 44 wines for sale in the of Moulin-à-Vent to come and discover on site or to buy online.
The wine region of Moulin-à-Vent
Beaujolais cru nicknamed "the lord", the most structured, age-worthy reds of the 10 crus. Signature Gamay noir: deep ruby robe with signature notes of black cherry, plum, violet, iris, sweet spices and a mineral iron touch, firm tannins and a dense palate — close to Burgundian Pinot Noir with age (5-15 years). Terroir: friable pink granite arenas ("gore") and manganese veins, signing intensity. ~670 ha.
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: Volatile acidity
Acidity resulting essentially from alcoholic fermentation and formed from acetic acids in the free state.
