Winery ThorinLe Vieux Domaine Moulin-à-Vent
Red wine
This wine generally goes well with pork, poultry or veal.
Food and wine pairings with Le Vieux Domaine Moulin-à-Vent
Pairings that work perfectly with Le Vieux Domaine Moulin-à-Vent
Original food and wine pairings with Le Vieux Domaine Moulin-à-Vent
The Le Vieux Domaine Moulin-à-Vent of Winery Thorin matches generally quite well with dishes of pasta, veal or pork such as recipes of cannelloni of meat, andouillette de troyes with chaource sauce or sauerkraut (with tips so to do!!!).
Details and technical informations about Winery Thorin's Le Vieux Domaine Moulin-à-Vent.
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 Thorin
The Winery Thorin is one of wineries to follow in Moulin-à-Vent.. It offers 154 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: Cellar master
The cellar master is the technical manager of a winery (usually a professional oenologist), who presides over and oversees the wine-making process and its maturation. Unlike an oenologist in a wine laboratory, who intervenes on an ad hoc basis to assist the winemaker, the cellar master is part of the estate's technical team.
