Wine
THE 10 BEAUJOLAIS CRU
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Brouilly
The vines planted around the foot of Mont Brouilly make up the largest of the Beaujolais Cru appellation areas. The most southerly of the Crus, Brouilly produces deep coloured, elegant and medium-bodied wines redolent of red fruit, plum and peach with a mineral touch.
2
Chiroubles
Perched high on the hills at 400 metres above sea level in its own granitic cirque, the vines of Chiroubles produce tender, elegant wines and a nose redolent of flowers: peony, lily of the valley and violets. Refined, aromatic, mineral and fruity in style, they are highly characteristic of the Beaujolais region.
3
Regnie
This is the 'youngest' of the Beaujolais Crus (AOP decree in 1988). The vines that surround the double-spired church of Régnié-Durette produce supple, tender, easy to drink, well-built wines with purple tints and redcurrant, blackberry and raspberry aromas. Grapes ripen early in the area, yielding concentrated, juicy and fruity wines.
4
Fleurie
The most 'feminine' of the Beaujolais Crus, it is seductively velvety and elegant. It has a flattering carmine robe with floral and fruity aromas of iris, violet, rose, peach, blackcurrant and red fruits.
5
Saint Amour
This Cru is the most northerly, with nearly all of its vines in the Saôneet-Loire department. Lively yet refined and well-
balanced, St Amour wines are ruby-coloured with a kirsch, spice and wild flower bouquet. The wines are very perfumed and can be complex depending on the vinification process.
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generous, smooth and supple on the palate, and ages well.
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This unique terroir yields fleshy and seductively full wines, deep garnet in colour, with aromas of ripe stone fruits such as cherry, peach, apricot and plum. It is full bodied and very well structured. Morgon wines reach their peak after a few years in the cellar.
Julienas
Often preferred by journalists and wine writers, who have been singing its praises for decades, Julienas is powerful and harmonious. These wines are deep and ruby-red in colour with a generous bouquet of peach, red fruits and floral aromas.
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10
Moulin a Vent
This Crus takes its name from the windmill that rises above the vineyards. It is a deep ruby-coloured, well-structured wine with iris, rose, spice and a ripe fruit aroma. It ages well.
Côte de Brouilly
The Côte de Brouilly vineyards flourish on the steep, well-exposed slopes of Mont Brouilly, on a subsoil made up of granite and schist. The wines are crimsoncoloured with fresh grape and iris aromas. They are powerful, floral and spicy, with some degree of minerality. A little cellaring will give them time to come to the full, becoming elegant and distinctive.
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Morgon
IMPORTERS OF BEAUJOLAIS WINES IN IRELAND: Most of the importing companies will have a Beaujolais wine in their portfolio but here are a few names to look out for: Jean Paul Brun (Wines Direct); Louis Jadot (Findlater Wine & Spirit Co); Georges Duboeuf & Henry Fessy (Febvre & Co); Domaine Berrod (McCambridge, Galway); Domaine Rochette (James Nicholson Wine Merchants); Domaine des Billards & Lupe Cholet (Classic Drinks); Trenel (Bacchus Vinos); Momessin (Comans Wines); Jaffelin (Dalcassian Wines); Domaine de Combieres (French Wines Unlimited); Domaine Les Tours de Montmelas (Liberty Wines); Christian Bernard (Mackenway Distributors); Domaine de la Madonne (Mitchell & Sons Wine Merchants); JeanClaude Fromont (Pallas Foods); Labouré (Richmond Marketing); Bouchard Pere et Fils (Tindal Wine Merchants) and Bouchard Aine et Fils (Cassidy Wines).
Food
RECOMMENDATIONS
AOC Chénas, Côte de Brouilly, Juliénas, Morgon, Moulinà Pair with: meat casseroles, creamy poultry dishes, smoked meats, and mature soft cheese such as Brie. AOC Brouilly, Chiroubles, Fleurie, Régnié, Saint-Amour Pair with: duck, parsley seasoned ham, veal, lamb or soft crust cheeses such as Camembert.
Chenas
The ‘rarest’ and the smallest of the Beaujolais Crus was Louis XIII’s favourite wine.This garnet-tinted, ruby-robed wine is well structured with floral and sometimes woody aromas. It is
AOC Beaujolais, white, red and rosé; AOC Beaujolais Villages, white, red and rosé Pair with: Fish such as salmon, seafood and shellfish, white meats and a selection of cheeses or creamy risottos with the rosés; red meat with the red wines.
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