This thin-skinned red variety calls the hills of Burgundy, France its home. It is also grown in cooler regions around the world producing light- medium bodied wines with low tannins, fresh red fruit flavours and high acidity. It is often aged in oak to add aromas of vanilla and clove.
Burgundy and Champagne in France, Central Otago in New Zealand
EXAMPLES OF WINES:
Red Burgundy, France - Light bodied, high acidity and low tannins
red with red fruit flavours of raspberry and red cherry, and often with
vanilla and clove from ageing in oak.
Champagne (often blended with Chardonnay) - A dry, high acidity
sparkling wine with notes of green fruits, citrus and bread.
Dry, High Acidity, Low Tannin, Light Body, Strawberry, Red Cherry.
Fermentation or ageing in oak add aromas and flavours of vanilla.
HOW TO SERVE:
Room Temperature- 15-18°C