Tasting notes
Acidity, Fruity, Body · Dry
Food pairings
These dishes match this appellation's flavour profile.
- Top pickRoasted lamb with Mediterranean herbs and olives
Roasted lamb chops with rosemary, thyme, and olives: savory and fatty flavors require body and moderate tannins, while the acidity cuts through the fat and enhances the wine's fruitiness.
- Coq au Vin with mushrooms and bacon
Tender poultry and a deep mushroom sauce balanced by the wine's bright acidity and fruitiness; moderate structure and supple tannins cut through the fat.
- Roast leg of lamb with herbs and crispy potatoes
The tender meat and herbs highlight the wine's tangy freshness and fruity notes; the roasting juices balance the light woodiness and moderate tannins.
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- Slow-braised lamb shank with rosemary and olives
Rich braised meat with savory herbs and briny olives balances the wine's medium body and moderate fruit, cut by bright acidity and gentle tannins for a comforting match.
- Creamy Mushroom and Pecorino Risotto
Creamy risotto with mushrooms and pecorino shavings: umami flavors and creaminess meet the body and acidity of the wine, while the fruitiness tempers the saltiness.
- Roasted sea bass fillet, citrus emulsion and fresh herbs
Delicate flesh and bright citrus bring freshness and acidity, balancing the wine's medium texture and releasing its fruity notes without weighing down the dish.
Storage potential between 3 and 10 years
Currently drink vintages 2016 to 2023
Serve between 14°C and 16°C
Common varieties
Gamay
Gamay is mainly cultivated in the Beaujolais region. It produces light and fruity red wines with aromas of fresh red fruits and lively acidity.