Wine By Nine

Red Wine by Louis Jadot from Beaujolais, France - regions. An expressive, generous wine with an aromatic nose of violets, faded rose and ripe black fruit. These impressions carry onto the palate with a texture of velvety richness and ripe, mellow tannins ending in an elegant, persistent finish and extended retro-olfaction. The wine approaches maturity in most vintages in ten to fifteen years.

Red Wine by Louis Jadot from Burgundy, France - regions. Wine Spectator Top 100 of 2007! A solidly structured, full-bodied, deep garnet wine which shows intense aromas of iris, roses, spices and ripe red fruit. The impressions on the palate are fleshy, velvety and tender, finishing with a firm acidic crispness. The wine approaches maturity in most vintages after six to ten years. Dark and smoky, with toast and vanilla notes leading the way for velvety-textured blackberry fruit followed by notes of cocoa, dark licorice and mineral on the finish. Drinks like a Vosne-Romanee. Drink now through 2009. Wine Spectator 91 Points

Red Wine by Joseph Drouhin from Beaujolais, France - regions. On the top of a little hill and in the middle of the vines, one can still admire the moulin ? vent (wind mill) that gave its name to the area. The mill is now 300 years old, but the vines have been cultivated here for a much longer time: since the time of the Romans. Moulin-?-Vent can be favorably compared to the wines of Cote d'Or because of its good concentration and great ability for aging. In fact, thanks to its tannins, Moulin-?-Vent may age 7 to 15 years depending on its vintage. The color is deep purple and the nose shows intense fruit with spicy, ripe aromas. On the palate, the tannins are perceptible but elegant. The finish is long. Versatile with all kinds of food, especially simple and flavorful dishes such as hors- d'oeuvres, charcuterie and white meats. Serve slightly cool.

Red Wine by Joseph Drouhin from Beaujolais, France - regions. The wine is deep ruby in color, while the bouquet reveals aromas of violet, lilac and sometimes wild blackberry. The tannins are supple and the flavors are long lasting on the palate. Versatile with all kinds of food, especially simple and flavorful dishes such as hors-d'oeuvres, charcuterie and white meats. Serve slightly cool.

Red Wine by Ch. de la Chaize from Burgundy, France - regions. This ruby-colored wine is rich in fruit aromas. It is made exclusively out of Gamay, a black grape with a white juice. The vine harvest is handmade according to a very strict selection of the ground provenances. The grapes are carried into open vats not exceeding 1.5 tons of grapes, in order to avoid crushing, and then poured into stainless-steel vats. The semi - carbonic vinification lasts for 8 days until the wine reaches 12,5? degrees of alcohol, all without neither pumping, nor bursting or picking off. Pressing is made made with a single pneumatic press.

Red Wine by Dom. des Terres Dorees from Beaujolais, France - regions. This wine is produced from Jean-Paul's oldest vines, which have fewer, smaller grapes with a more concentrated flavor. He is able to harvest the grapes later because there is far less risk of rot, owing to the small bunches. The grapes are very ripe and have a high natural sugar level. The wine is vinified in traditional Burgundy methods. Ancien is a deeply colored wine with a bouquet of red fruit and very soft tannins. It can be drunk relatively young but is probably best at 2 to 3 years old. This is a wine well balanced with natural sugar and acidity.

Red Wine by Duboeuf from Beaujolais, France - regions. The wine, distinguished and supple, with the fragrance of violets has all the features of a Fleurie. Food pairings: Grilled andouillette (a great regional classic), chicken, roast leg of lamb

Red Wine by Joseph Drouhin from Beaujolais, France - regions. The wine is deep ruby in color, while the bouquet reveals aromas of violet, lilac and sometimes wild blackberry. The tannins are supple and the flavors are long lasting on the palate. Versatile with all kinds of food, especially simple and flavorful dishes such as hors-d'oeuvres, charcuterie and white meats. Serve slightly cool.

Red Wine by Ch. de la Chaize from Beaujolais, France - regions. This ruby-coloured wine is rich in fruit aromas. It is made exclusively out of Gamay, a black grape with a white juice. The vine harvest is handmade according to a very strict selection of the ground provenances. The grapes are carried into open vats not exceeding 1.5 tons of grapes, in order to avoid crushing, and then poured into stainless-steel vats. The semi - carbonic vinification lasts for 8 days until the wine reaches 12,5\\xB0 degrees of alcool, all without neither pumping, nor bursting or picking off. Pressing is made made with a single pneumatic press. The Castle of Chaize is located on the mounts of the Beaujolais, between Macon and Villefranche-on-Saone, 40 km north of Lyon, in the south of Burgundy. The 98 hectares vineyard all in the Brouilly appellation area, grows on granitic schists hills facing south-south-east and is the most important estate in Beaujolais. The castle was built into 1676 after the plans of the Versailles architect Jules-Hardouin Mansart for Fran\\xE7ois of La Chaize d' Aix, the younger brother of the Rev Father de La Chaize, Confessor of King Louis XIV of France. The French Gardens have been designed by Le Notre., the garden architect of Versailles, have been listed in 1972 together with the castle and the wine-cellars as Historical Monuments.

Red Wine by Duboeuf from Beaujolais, France - regions. This wine displays a sumptuous deep red color. Its intense, complex nose offers an array of fruits, from peach to raspberry and black currant, with a subtle touch of cinnamon. Ample structure and excellent balance will allow this wine to age in bottle quite gracefully. Food and Wine Affinities: Coq au vin, red meats grilled or oven-roasted, game and distinctive cheese.

Red Wine by Laboure Roi from Burgundy, France - regions. Color: Young red with violet tints Bouquet: Blend of red berry fruits Taste: Jammy fruit, lively acidity, very quaffable Serving suggestions: Always serve cool, around 50-55 Fahrenheit. On warm days Beaujolais, even though it is a red wine, should be placed in the refrigerator. Drink with cold cuts, pate, chicken, light meats, soft creamy cheese.

Red Wine by Joseph Drouhin from Beaujolais, France - regions. On the palate, it has a silky smoothness, and its delicious fruit lingers for a long time. Beaujolais Villages is very versatile with all kinds of food, especially simple and flavourful dishes such as hors-d'oeuvre, charcuterie and white meats.