From: Beaujolais, France
Varietal: Gamay
Tasting Notes: Fresh, clean, and juicy! This cherry-laden Beaujolais is ready to enjoy and is chock full of aromas and flavors of black plum, violet, brambly raspberries, and, of course, a cherry medley: bing, Amarena, and wild cherries. Baking spice, pink peppercorn, and a stony mineral backbone balance out all that fruit and produce a perfectly delicious Beaujolais you’ll crave year-round. With all this clean, rounded fruit, lip-smacking freshness, and silky tannins, this red wine calls for a slight chill and a fromage and charcuterie board.
Pairing: Beaujolais is almost always a winner with French charcuterie such as patés, terrines, rillettes and saucisson sec and with white-rinded cheeses such as Brie and Camembert (provided they’re not overripe), but it's a highly versatile wine that can easily take you through a meal where people are ordering different things. Crostinis with black olive tapenade, a jambon-beurre baguette sandwich, a classic roast chicken, chicken with tarragon, or even steak frites would also taste incredible with this wine.
French Chicken Liver and Green Bean Salad With Garam Masala by David Tanis
About. Many thanks to importer Rosenthal Wine Merchant for the following information. The cellars of the Domaine Cheveau are situated in the hamlet of Solutré-Pouilly, in the heart of the Mâconnais appellation of Pouilly-Fuissé. These cellars were built recently as a result of the family house getting too cramped. The domaine was established by André Cheveau in 1950. His efforts were followed by his son, Michel, and now Michel’s two sons, Nicolas and Julien (along with his wife Aurelie) are actively running this 14-hectare estate. The vineyard holdings are predominantly located in and around Solutré-Pouilly but extend as well into Davayé in the Maconnais and Saint Amour in Beaujolais.
The Gamay vines of the vineyard “En Chatenay” are an average age of 35 years planted in soils composed of sand and schist 200 meters outside of Saint-Amour, in the municipality of St Vérand. The grapes are de-stemmed at harvest prior to fermentation, which occurs without sulfur. Both pigeage and remontage are practiced, the extent of which, however, is determined by the particular conditions of the vintage. After fermentation, the wine is aged in stainless steel tanks for 10 or so months before bottling without any fining.
