Winery ThorinChateau d'Envau Beaujolais
Red wine
This wine generally goes well with pork, poultry or veal.
Food and wine pairings with Chateau d'Envau Beaujolais
Pairings that work perfectly with Chateau d'Envau Beaujolais
Original food and wine pairings with Chateau d'Envau Beaujolais
The Chateau d'Envau Beaujolais of Winery Thorin matches generally quite well with dishes of pasta, veal or pork such as recipes of pasta with 4 cheese sauce, duck breast with pepper sauce or banh mi sandwich.
Details and technical informations about Winery Thorin's Chateau d'Envau Beaujolais.
Discover the grape variety: Arriloba
The white Arriloba is a grape variety that originated in . It produces a variety of grape specially used for the elaboration of wine. It is rare to find this grape to eat on our tables. This variety is characterized by medium-sized bunches and small grapes. White Arriloba can be found in several vineyards: South West, Cognac, Bordeaux, Loire Valley, Provence & Corsica, Languedoc & Roussillon, Rhone Valley, Armagnac.
Informations about the Winery Thorin
The Winery Thorin is one of wineries to follow in Beaujolais.. It offers 154 wines for sale in the of Beaujolais to come and discover on site or to buy online.
The wine region of Beaujolais
Beaujolais is an important wine region in eastern France, famous for its vibrant, Fruity red wines made from Gamay. It is located immediately South of Burgundy, of which it is sometimes considered a Part, although it is in the administrative region of Rhône. The extensive plantings of Gamay in this region make Beaujolais one of the few regions in the world that is so concentrated on a single Grape variety. Pinot Noir is used in small quantities in red and rosé wines, but in the name of regional identity, it is being phased out and will only be allowed until the 2015 harvest.
The word of the wine: Tanin
A natural compound contained in the skin of the grape, the seed or the woody part of the bunch, the stalk. The maceration of red wines allows the extraction of tannins, which give the texture, the solidity and also the mellowness when the tannins are "ripe". The winemaker seeks above all to extract the tannins from the skin, the ripest and most noble. The tannins of the seed or stalk, which are "greener", especially in average years, give the wine hardness and astringency. The wines of Bordeaux (based on Cabernet and Merlot) are full of tannins, those of Burgundy much less so, with Pinot Noir containing little.
