Potel-Aviron Cote de Brouilly
75 cl
/
13% Vol
All of Potel-Aviron's wines are sourced from old vines making them more intense and fuller bodied than most the region has to offer. Expect this to have very good concentration and depth of flavour.
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Potel-Aviron Cote de Brouilly
€18.00
Ex Tax: €14.64
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Product Details
Fact Sheet
Fluid
75 cl
Grape Variety
Gamay
Alcohol %
13%
Estate/Producer
Potel-Aviron
Country
France
Region/AOC
Burgundy
Vintage
2018
Making Techniques
Hand harvested. Traditional Beaujolais winemaking methods: whole bunches, 8-9 days maceration, 6 months in old oak barrels, racking, 1 month in tank for blending and then bottling.
Closure
Cork
Serving Suggestion
Serving Suggestion
This Beaujolais would work excellently with a mushroom risotto
Awards and/or Press Quotes
Wine Spectator
88 Points. 'A hint of mocha mixes with flavours of mulberry, melted liquorice, fig paste and dried herb in this chewy red, backed by tangy acidity.'
Stephen Tanzer
90 Points. 'Bright Purple. High-pitched aromas of black raspberry, candied flowers and Asian spices. Silky and tightly focused, offering lively red and dark berry flavours that gain weight and sweetness with air. Juicy, focused and pure, offering vibrant red currant and bitter cherry flavours and a suave, weightless character. Finishes brisk and long , with resonating spiciness and soft tannins.'
FAQs
Dark chocolate pairs best with wines that have the structural intensity to match its bitter cocoa and tannin character without being overwhelmed. Fortified wines are the strongest match: aged Tawny Port with its dried fig, rancio, and roasted nut character is the classic pairing. Banyuls from the Roussillon, a naturally sweet Grenache based wine, is the benchmark French equivalent. A full bodied, fruit forward red such as Zinfandel or Amarone can also work, where the ripe dark fruit and spice complement the chocolate.
Many wines use animal derived fining agents during production to clarify and stabilise the liquid before bottling. Common fining agents include isinglass (derived from fish swim bladders), gelatine (bovine or porcine), casein (milk protein), and egg whites (albumin). These are added to bind suspended particles and removed before bottling, but trace quantities may remain. Vegan wines use alternatives including bentonite clay, activated carbon, or pea protein. Checking the Barnivore database or looking for a vegan certification on the label is the most reliable approach.
Customer Reviews
Customer Reviews
