Winery Victor BerardBeaujolais Primeur
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 Primeur from the Winery Victor Berard
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Beaujolais Primeur of Winery Victor Berard in the region of Beaujolais is a with a nice freshness.
Food and wine pairings with Beaujolais Primeur
Pairings that work perfectly with Beaujolais Primeur
Original food and wine pairings with Beaujolais Primeur
The Beaujolais Primeur of Winery Victor Berard matches generally quite well with dishes of pasta, veal or pork such as recipes of tagliatelle with foie gras, pork tenderloin with onions or roast pork with milk.
Details and technical informations about Winery Victor Berard's Beaujolais Primeur.
Discover the grape variety: Reine des vignes
Obtained in Hungary in 1916 by Jean (Janos) Mathiasz by crossing the Beirut date tree with the Csaba pearl. This variety is nowadays very little multiplied, but it is registered in the Official Catalogue of table grape varieties list A1.
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 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: Mutage
The act of adding alcohol to a fresh grape must or to a fermenting must.
