Winery Victor BerardBeaujolais Nouveau
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 Beaujolais Nouveau from the Winery Victor Berard
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Beaujolais Nouveau of Winery Victor Berard in the region of Beaujolais is a with a nice freshness.
Food and wine pairings with Beaujolais Nouveau
Pairings that work perfectly with Beaujolais Nouveau
Original food and wine pairings with Beaujolais Nouveau
The Beaujolais Nouveau of Winery Victor Berard matches generally quite well with dishes of pasta, veal or pork such as recipes of quick salmon and zucchini lasagna, veal tagine with carrots or ham with leek fondue.
Details and technical informations about Winery Victor Berard's Beaujolais Nouveau.
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 Beaujolais Nouveau from Winery Victor Berard are 2015
Informations about the Winery Victor Berard
The Winery Victor Berard is one of of the world's great estates. It offers 39 wines for sale in the of Beaujolais Nouveau to come and discover on site or to buy online.
The wine region of Beaujolais Nouveau
Emblematic Beaujolais style, a primeur wine released on the 3rd Thursday of November since 1985. Gamay noir made by short carbonic maceration: very fruity, quaffable reds with explosive signature notes of ripe banana, English boiled sweets, strawberry, raspberry and fresh grape, light tannins and an airy palate - to be drunk cool, young, straight from the vat. A festive global phenomenon launched by Georges Duboeuf, a convivial French symbol. With charcuterie or among friends.
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: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
