Vignerons de Bel AirCôte de Brouilly
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 Côte de Brouilly from the Vignerons de Bel Air
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Côte de Brouilly of Vignerons de Bel Air in the region of Beaujolais is a with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Côte de Brouilly of Vignerons de Bel Air in the region of Beaujolais often reveals types of flavors of cheese, earth or microbio and sometimes also flavors of red fruit.
Food and wine pairings with Côte de Brouilly
Pairings that work perfectly with Côte de Brouilly
Original food and wine pairings with Côte de Brouilly
The Côte de Brouilly of Vignerons de Bel Air matches generally quite well with dishes of pasta, veal or pork such as recipes of special' tagliatelle carbonara, osso-bucco with asian flavours, funambuline style or tomatoes stuffed with sausage meat.
Details and technical informations about Vignerons de Bel Air's Côte de Brouilly.
Discover the grape variety: Pinot noir
Elegant reds, light in colour with silky tannins, showing strawberry, cherry and raspberry aromas, evolving to forest floor, mushroom and spice with age. Fresh acidity, delicate finish. Star of the Côte d'Or (Romanée-Conti, Chambertin, Volnay), pillar of Champagne (Blanc de Noirs) and signature of Oregon, Central Otago and Sonoma Coast. An early-ripening Burgundian variety, one of the world's greatest.
Last vintages of this wine
The best vintages of Côte de Brouilly from Vignerons de Bel Air are 2013, 2015, 2014, 2016
Informations about the Vignerons de Bel Air
The Vignerons de Bel Air is one of of the world's great estates. It offers 112 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: Cooked wine
In Provence, wine made from must cooked and reduced over a wood fire, traditionally consumed at Christmas time with the thirteen desserts.
