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Buy Red Wines A.C. Moulin-à-Vent

A.C. Moulin-à-Vent is a designation of origin for red wines produced in the Beaujolais region, in France. It is one of the ten appellations of origin within the Beaujolais region and is characterized by the production of high quality and longevity red wines.


What red grape varieties are there in A.C. Moulin-à-Vent?

In the Appellation d'Origine Contrôlée Moulin-à-Vent, the predominant red grape variety is Gamay. Unlike other Beaujolais crus, however, Moulin-à-Vent wines tend to be more structured and fuller-bodied. The Gamay grown in this area produces deep and complex red wines, with notes of red and black fruits, spices, and subtle floral nuances. The minerality of the region's granite soil is reflected in these wines, providing character and elegance. The AC. Moulin-à-Vent stands out for the longevity of its wines, as they can develop a remarkable ability to age, acquiring greater complexity and smoothness over time.

  • How are red wines made A.C. Moulin-à-Vent?

    The red wines A.C. Moulin-à-Vent are made following a traditional process that highlights the quality of the Gamay grape and the expression of its terroir. The harvest is done manually to ensure the careful selection of ripe and healthy grapes. The Gamay grape is harvested when it has reached optimum maturity in terms of sugars, acidity, and polyphenols. The grapes are destemmed to separate the clusters from the branches and then gently squeezed to release the juice and skins. The squeezing can vary according to the desired style, being able to be intense to obtain different levels of color and tannin extraction. The must, along with the skins of the grapes, is placed in fermentation tanks. A traditional fermentation can be used, where the yeasts naturally present in the grapes start the fermentation, or selected yeasts can be added. Fermentation can last from a few days to two weeks, during which the sugars are converted to alcohol and color compounds, tannins, and aromas are extracted. During fermentation, a maceration is carried out to extract the desired compounds from the skins of the grapes. The maceration time can vary depending on the style of the wine and can last from a few days to several weeks. This contributes to the structure, color and flavors of the wine. After fermentation and maceration, pressing is carried out to separate the liquid from the skins and seeds. This can be done gently for a lighter, more delicate wine, or with more pressure for more body and structure.

    Some red wines A.C. Moulin-à-Vent can go through a process of aging in oak barrels. This aging stage can vary in length, but is generally from several months to a few years, depending on the style and quality desired. During aging, the wine develops and acquires greater complexity and smoothness. After aging, the wine is bottled, and an additional rest period is allowed in the bottle for the flavors and aromas to integrate and develop further. It should be noted that the production process may vary depending on the producer and the specific style of A.C. red wine. Moulin-à-Vent. However, in general, the aim is to highlight the expression of the Gamay grape and its relationship with the terroir, offering elegant, structured, and expressive red wines from the Moulin-à-Vent appellation in the Beaujolais region.

  • Which dishes pair well with the red wines of A.C. Moulin-à-Vent?

    The red wines A.C. Moulin-à-Vent are medium to full bodied wines with a good structure and intense flavors. They can pair very well with a variety of dishes, highlighting those with intense flavors and red meat. They are perfect to accompany red meats such as beef, lamb, or venison. You can enjoy them with a juicy grilled steak, lamb stew or roast venison. Given the structured character and earthy flavors of A.C. Moulin-à-Vent, are ideal to pair with game dishes such as wild boar, pheasant, or partridge. You can try a wild boar stew with wild mushrooms or a roast duck with red fruit sauce. They also pair very well with ripe, flavorful cheeses. Try pairing them with cheeses such as comté, cured Manchego or aged cheddar. The richness and complexity of the wine will complement the intense flavors of the cheeses.

    In addition, the red wines A.C. Moulin-à-Vent can enhance the earthy flavors of mushroom dishes, such as mushroom risottos, pasta with mushroom sauce, or a mushroom tart. The combination of the flavors of the Gamay grape and mushrooms can be very harmonious. They can also pair well with pork dishes, especially those with intense flavors. Try a glazed spare rib, baked pork tenderloin, or roasted pork shoulder. Remember that these are just suggestions and that the pairing may vary according to your personal preferences. The important thing is to find a balance between the flavors of the wine and the food so that they complement and enhance each other.

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