Winery Vincent GirardinDomaine de la Tour du Bief Moulin-à-Ventles Hauts de la Rochelle
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 Domaine de la Tour du Bief Moulin-à-Ventles Hauts de la Rochelle from the Winery Vincent Girardin
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Domaine de la Tour du Bief Moulin-à-Ventles Hauts de la Rochelle of Winery Vincent Girardin in the region of Beaujolais is a with a nice freshness.
Food and wine pairings with Domaine de la Tour du Bief Moulin-à-Ventles Hauts de la Rochelle
Pairings that work perfectly with Domaine de la Tour du Bief Moulin-à-Ventles Hauts de la Rochelle
Original food and wine pairings with Domaine de la Tour du Bief Moulin-à-Ventles Hauts de la Rochelle
The Domaine de la Tour du Bief Moulin-à-Ventles Hauts de la Rochelle of Winery Vincent Girardin matches generally quite well with dishes of pasta, veal or pork such as recipes of special' tagliatelle carbonara, italian veal roulade or reblochon tartiflette.
Details and technical informations about Winery Vincent Girardin's Domaine de la Tour du Bief Moulin-à-Ventles Hauts de la Rochelle.
Discover the grape variety: Gamay noir
Gamay is a Burgundian grape variety that has existed since the 14th century. For fear of competition with the pinot noir of Burgundy, gamay was finally uprooted and planted in the Beaujolais region, from Mâcon to Lyon. These siliceous and granitic soils suit it perfectly, and it gives its best here. But it is also planted all over France, such as in Lorraine, in the Loire Valley, in Bugey, in Savoie and in Auvergne. Gamay is early and very productive and needs to be limited so that quality prevails over quantity. Short winter pruning of the shoots and high density of vines per hectare are the methods that allow it to produce very fruity, fresh and greedy red wines. Gamay is also very popular in red wine futures, and produces wines from the Beaujolais region with very interesting character and ageing potential. The AOCs Crémant-de-Bourgogne, Mâcon, Anjou, Touraine, Rosé de vallée de la Loire, Côtes-d'Auvergne, Saint-Pourçain, Bugey, Gaillac, Côtes du Luberon... and many vins de pays are proud of it. Today, about 36,000 hectares of Gamay are cultivated in France, including 22,000 hectares in Beaujolais.
Last vintages of this wine
The best vintages of Domaine de la Tour du Bief Moulin-à-Ventles Hauts de la Rochelle from Winery Vincent Girardin are 2011, 2010
Informations about the Winery Vincent Girardin
The Winery Vincent Girardin is one of wineries to follow in Moulin-à-Vent.. It offers 212 wines for sale in the of Moulin-à-Vent to come and discover on site or to buy online.
The wine region of Moulin-à-Vent
Moulin-a-Vent is arguably the most remarkable of the ten Beaujolais crus, located in the far North of the Beaujolais region. Moulin-a-Vent wines, made from the Gamay Grape, are known to be among the most concentrated and Tannic of the Beaujolais, a far cry from the light and simple wines of Beaujolais Nouveau. Floral">floral and Fruity in their youth, these wines often develop Spicy and earthy characteristics as they age. The Moulin-a-Vent Vineyards stretch across the Rhône and Saône et Loire departments, on the west bank of the Saône.
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: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
