Many don't consider it an actual part of Burgundy because of the great difference in the kinds of products bottled there. Tout simplement pour être tenu au courant des actualités des vins du Beaujolais ! Conformément à la loi « informatique et libertés » et au RGPD, vous pouvez exercer votre droit d'accès, de rectification et de suppression des données vous concernant en contactant le DPO d'Inter Beaujolais. Ce site n'encourage pas à la consommation d'alcool mais vise à promouvoir l'action et le travail des professionnels des Vins du Beaujolais. The Beaujolais region is home to several famous winemakers (including Descombes, Coquelet, Lapalu, Joubert and Vionnet). Danemark, Espagne, Hongrie, Pologne, , Since the 1960s, more focus has been placed on the choice of rootstocks and clonal selection, with six approved clones of Gamay for the wine region. The first mention of Beaujolais wines in English followed soon after when Cyrus Redding described the wines of Moulin-à-Vent and Saint-Amour as being low-priced and best consumed young. In July 1395, the Duke of Burgundy Philippe the Bold outlawed the cultivation of Gamay as being "a very bad and disloyal plant", due in part to the variety occupying land that could be used for the more "elegant" pinot noir. , The early history of Beaujolais Nouveau can trace its roots to 19th century when the first wines of the vintage were sent down the Saône to the early bistros of Lyon. In some vintages, Beaujolais produces more wine than the Burgundy wine regions of Chablis, Côte d'Or, Côte Chalonnaise and Mâconnais put together.. The estates located north of the river benefit from sandy soil with an acid pH. Located on the Moulin-à-vent and Chénas appellation, it will help you understand the process of the transformation of Gamay into an exceptional wine.  In Norway, Beaujolais is a favorite with cod and bacalhau dishes. It is the lightest, fruitiest style of Beaujolais and meant for simple quaffing. The bottom third of the grapes gets crushed under the weight of gravity and resulting must begins normal yeast fermentation with ambient yeasts found naturally on the skins of the grapes. Pound for pound, these cru wines are often even better value than the straight Beaujolais and Beaujolais-Villages wines – and they’re certainly in a different bang-for-buck league than the equivalent quality level of Burgundian pinot noir, or the syrahs of the northern Rhône a little further south. Chillable, wines such as Tesco Beaujolais Rouge or Sainsbury’s House Beaujolais (both exactly £5).
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