Morgon is one of Beaujolais Crus, and Cote du Py is a renowned area there.
The wine had pronounced aromas of red cherry, raspberry, red plum, rose, Kirsch, and banana skin.
Banana skin and Kirsch can suggest possible carbonic maceration.
Cinnamon, liquorice and gravels.
Acid was not too high, and tannin was lower.
Fruity and easy to drink.
We had this with BBQ Pork Ribs.
The abundance of fruit and low tannin went good with BBQ.
It wasn't a great pairing, but wasn't bad.
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.