Beaujolais wines surprise the world
Have you ever had a glass of Beaujolais wine? If not, I highly recommend you give one a go.
Beaujolais is small district in south eastern France just below that of Burgundy that makes wine from the Gamay grape. It's well known for its playful style of Beaujolais Nouveau, which is fermented for just a few weeks before being released for sale on the third Thursday of November each year. Light-bodied red wine, with high acidity and low tannins.
A journey through Beaujolais
What most people don't know is that Beaujolais can have many distinctive personalities. There are ten Crus of Beaujolais, some of the most premium wines are made in Fleurie, Moulin-à-Vent and Brouilly. Wines from these Crus are considered more serious, robust and capable of ageing. Ask any sommelier which wines they’re kicking back with off the clock and it’s a safe bet that Cru Beaujolais is on their list!
The Beaujolais-Villages AOC includes vineyards cultivated on some of the region’s best hills. Stretching out over 38 communes, the Beaujolais-Villages vines flourish on complex soils of granite and volcanic rock, while also enjoying excellent amounts of sunshine!
Roberson Wine brings to its customers a hidden jewel from the hills of Beaujolais - Domaine Dupeuble, Chateau des Pertonnieres.
The history of Domaine Dupeuble dates back to 1512 with each generation of growers striving to push the Chateau forward. Château des Pertonnières covers 43 hectares using minimal intervention and no fertilizers in their vineyards. All the wines are aged in tanks under temperature control until bottling.
The result - a wine full of personality, lightly-coloured, with medium levels of soft tannin and delicious fruit character, a real summer treat!
Beaujolais best food pairing
With high acidity, this wine pairs well with a wide range of food. Fresh, easy to drink and elegant, the perfect bottle to bring to a summer barbeque. Beaujolais is almost always a winner with French charcuterie such as pates, terrines, rillettes, and saucisson sec and with cheeses such as brie and camembert.
What's your favourite Beaujolais food pairing? Let us know @robersonwine