Winery Tour a PainFour à pain
Red wine
In the mouth this red wine is a with a nice freshness.
This wine generally goes well with pork, poultry or veal.
Taste structure of the Four à pain from the Winery Tour a Pain
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Four à pain of Winery Tour a Pain in the region of Beaujolais is a with a nice freshness.
Food and wine pairings with Four à pain
Pairings that work perfectly with Four à pain
Original food and wine pairings with Four à pain
The Four à pain of Winery Tour a Pain matches generally quite well with dishes of pasta, veal or pork such as recipes of ricotta and spinach lasagna, bocconcini (veal rolls with ham and comté) or kale soup.
Details and technical informations about Winery Tour a Pain's Four à pain.
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 Four à pain from Winery Tour a Pain are 2019, 2016
Informations about the Winery Tour a Pain
The Winery Tour a Pain is one of of the world's greatest estates. It offers 1 wines for sale in the of Côte de Brouilly to come and discover on site or to buy online.
The wine region of Côte de Brouilly
Beaujolais cru on the slopes of Mont Brouilly, ~320 ha of Gamay on blue volcanic schists (diorite). Reds fleshier and more structured than Brouilly with signature notes of black cherry, blackberry, raspberry, violet, peony, hot-stone minerality and spice touch, fine tannins and deep palate — aerial finesse of the cru. "Grand Beaujolais" style of medium aging, to drink with roasted poultry and stews. Deep ruby robe, expression of the volcanic terroir.
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: Malic (acid)
An acid that occurs naturally in many wines and is transformed into lactic acid during malolactic fermentation.
