Winery TrénelLes Perrieres Beaujolais
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 Les Perrieres Beaujolais from the Winery Trénel
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Les Perrieres Beaujolais of Winery Trénel in the region of Beaujolais is a with a nice freshness.
Food and wine pairings with Les Perrieres Beaujolais
Pairings that work perfectly with Les Perrieres Beaujolais
Original food and wine pairings with Les Perrieres Beaujolais
The Les Perrieres Beaujolais of Winery Trénel matches generally quite well with dishes of pasta, veal or pork such as recipes of ricotta and spinach lasagna, tunisian pasta or baked bread (tomato, mushroom, ham, cheese).
Details and technical informations about Winery Trénel's Les Perrieres Beaujolais.
Discover the grape variety: Ferradou
Ferradou noir is a grape variety that originated in . It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. Ferradou noir can be found in the vineyards of the South West.
Informations about the Winery Trénel
The Winery Trénel is one of of the world's great estates. It offers 51 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: Red winemaking
Transformation of grapes into must and wine under the effect of alcoholic fermentation. The vinification of red wines takes place in several stages: destemming, crushing, alcoholic fermentation, vatting, running off and maturing.
