Domaine Jean Foillard - Morgon - Classique
Retail Price ¥550
Save : ¥251
Awards & Ratings
Natural & Biodynamic Wine
Organic & Sustainable Product
Robert Parker Award 90/100
Hunan Steamed Ham
Over the last several hundred years, France has been the most influential country in the wine world. France is the source of more well-known grape varieties (such as Cabernet Sauvignon, Chardonnay, Pinot Noir, Sauvignon Blanc and Syrah) and winemaking practices than any other country. The names of many French wine regions such as Bordeaux, Burgundy and Champagne are well-known throughout the world, and the style of top French wines have long been the benchmark for winemaking in most wine-producing countries of the world.
French law divides wine into 3 categories: VDF (Vin De France) carries with it only the producer and the designation that it is from France. IGP (Indication Géographique Protégée) carries with it a specific region within France (for example IGP Languedoc). AOC (Appellation d'Origine Controlee) Wine from a particular area with many other restrictions, including grape varieties & winemaking methods.
Upon hearing Beaujolais, many think of the large celebration for wine that comes out the 3rd week of November, that year's vintage of Beaujolais Nouveau. But the region of Beaujolais, situated at the bottom of the Burgundy AC, is more than just the nouveau. Some Beaujolais wines can be kept (gasp!) for up to 10 years! Those are usually the Cru Beaujolais and are much lower in production than the drink-it-now.
Even though Beaujolais is technically part of Burgundy, its climate, soil, grape varieties and winemaking methods make it completely separate in character. The primary grape of Beaujolais is Gamay, a very thin-skinned, light bodied grape that does particularly well in Beaujolais. It also does particularly well with the method of winemaking in Beaujolais – Carbonic Maceration. Carbonic maceration is anaerobic fermentation – meaning the fermentation takes place INSIDE the berry.