Tasting Notes: Fruity, raspberry flavor, pleasant freshness, soft tannins. Enjoyable even when young Blend: 100% Gamay Hold Time: Now or up to 6 years Alcohol: 13% Pair With: Beaujolais is fruity with little tannin and can accompany many dishes providing they are not heavily spicy. Beef or poultry, pasta dishes and charcuterie, fish and salads, and also goat cheese. Thus, it would be perfect for a buffet.
Region: Fleurie Cru, Beaujolias Tasting Notes: Aroma of rose, red fruits and violet. Bright and fruity flavor with subtle tannins, ripe plums and black cherry with a hint of sweet spices in the finish Blend: 100% Gamay Hold Time: Now or up to 5 years Alcohol: 13% Pair With: Beaujolais is easy to pair with...even fish like grilled tuna or salmon. You can have it with pasta and veggie dishes, salads, charcuterie, chicken Basquaise or with tarragon. Try it with tasty cheese like Brie or Roquefort, and finally chocolate mousse.
This Light-Bodied Beaujolais Wine is Made Following the Ancestral Method of “Semi-Carbonic Maceration" Tasting Notes: Iris, rose, red fruit, vine peach. Bright, floral, fruit forward. light body Blend: 100% Gamay Hold Time: Now or up to 6 years Alcohol: 13.5% Pair With: seared fish like Tuna or Salmon. French charcuterie. Creamy cheese like Brie or Camembert. White meat.
Tasting Notes: Aromas of ripe red berries. Very fresh. Good balance between sweetness and acidity. Hints of berries, violet and spices. Blend: 100% Gamay Hold Time: Now or up to 7 years Alcohol: 13.5% Pair With: This fruity wine will pair well with chicken, creamy cheese, roasted pork with apples, tapas and chocolate recipes.
Tasting Notes: Fruity, raspberry flavor, pleasant freshness, soft tannins. Enjoyable even when young Blend: 100% Gamay Hold Time: Now or up to 6 years Alcohol: 13% Pair With: Beaujolais is fruity with little tannin and can accompany many dishes providing they are not heavily spicy. Beef or poultry, pasta dishes and charcuterie, fish and salads, and also goat cheese. Thus, it would be perfect for a buffet.
