Domaine Boischampt Beaujolais-Villages Rouge 2019

Domaine Boischampt Beaujolais-Villages Rouge is a lively and elegant red wine from Beaujolais, France, crafted from 100% Gamay grapes. This medium-bodied wine offers vibrant aromas of red cherries, strawberries, and violets, with a smooth palate showcasing bright red fruits, soft tannins, and a touch of spice, culminating in a fresh and balanced finish.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: Red Wine
Style: Light-bodied, Fresh
Grape Varietal: Gamay
Tastes Like: Like a cool-climate Pinot Noir, with red cherry, raspberry, and a touch of spice
Alcohol Percentage: 13%
Closure: Cork
Size: 750mL
Appellation: Beaujolais-Villages AOC
Region: Beaujolais, France
Terroir: Granite-rich soils from the foothills of the Beaujolais Crus
Aging: Stainless steel and concrete tank maturation to preserve purity and freshness
Serving Temperature: 14–16°C – Slightly chilled for maximum vibrancy

Domaine Boischampt is a rising star in the northern Beaujolais region, crafting wines that focus on finesse, fruit, and freshness. Their Beaujolais-Villages Rouge is a testament to the elegance of Gamay when grown on mineral-rich granite soils, offering bright red fruit, silky texture, and a clean, dry finish.

Seafood: Grilled tuna with herbs or salmon sashimi with soy and sesame.
Poultry: Roast chicken with thyme or duck breast with cherry glaze.
Vegetarian: Beetroot risotto or grilled portobello mushrooms with balsamic glaze.
Meat: Chargrilled lamb cutlets or pork loin with cranberry compote.

Comté: Firm and nutty, echoing the wine’s savoury minerality.
Goat’s Cheese: Tangy and soft, enhancing the wine’s red fruit vibrancy.
Reblochon: Creamy with a washed rind funk that plays off Gamay’s acidity.
Brie de Meaux: Rich and buttery, offering a mellow contrast to the wine’s freshness.

Bourguignon de Champignons Rustique (Rustic Mushroom Bourguignon)

Ingredients:

• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 carrots, sliced
• 3 garlic cloves, minced
• 500g mixed mushrooms (cremini, portobello, shiitake), thickly sliced
• 2 tbsp tomato paste
• 2 tbsp plain flour
• 1 cup red wine (Gamay or Pinot Noir preferred)
• 1 cup vegetable stock
• 2 tsp soy sauce
• 2 bay leaves
• 2 sprigs fresh thyme
• Fresh parsley, chopped, for garnish
• Buttery mashed potatoes or crusty bread, to serve

Instructions:

1. Heat olive oil in a heavy pot. Sauté onions and carrots until softened, about 5 minutes.
2. Add garlic and mushrooms. Cook until the mushrooms begin to brown and release their juices, about 8–10 minutes.
3. Stir in tomato paste and flour, cooking for 1–2 minutes. Then pour in wine, stock, and soy sauce, stirring well to deglaze the pan.
4. Add bay leaves and thyme. Simmer uncovered for 20–25 minutes, or until the sauce thickens and mushrooms are tender.
5. Season to taste, remove herbs, and garnish with parsley. Serve warm with mashed potatoes or rustic bread.
6. Pair with a glass of Domaine Boischampt Beaujolais-Villages Rouge for a cosy, French countryside experience.