Vignoble CharmetLa Centenaire 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 La Centenaire Beaujolais from the Vignoble Charmet
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the La Centenaire Beaujolais of Vignoble Charmet in the region of Beaujolais is a with a nice freshness.
Wine flavors and olphactive analysis
On the nose the La Centenaire Beaujolais of Vignoble Charmet in the region of Beaujolais often reveals types of flavors of red fruit.
Food and wine pairings with La Centenaire Beaujolais
Pairings that work perfectly with La Centenaire Beaujolais
Original food and wine pairings with La Centenaire Beaujolais
The La Centenaire Beaujolais of Vignoble Charmet matches generally quite well with dishes of pasta, veal or pork such as recipes of fideuà (paella with pasta and fish), moroccan veal tagine from hanane or sauté of veal with olives (corsica).
Details and technical informations about Vignoble Charmet's La Centenaire Beaujolais.
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 La Centenaire Beaujolais from Vignoble Charmet are 2014
Informations about the Vignoble Charmet
The Vignoble Charmet is one of of the world's greatest estates. It offers 10 wines for sale in the of Beaujolais to come and discover on site or to buy online.
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: Reduction
A physiological and chemical phenomenon that occurs in wine in the absence of oxygen. The smell of reduction is characterized by animal and sometimes fetid notes that disappear in principle with aeration. It is recommended to decant reduced wines.
