Domaine Dubost Morgon ‘La Ballofière’ 2023

Domaine Dubost Morgon “La Ballofière” 2023 is a charming, light‐bodied red wine from the Beaujolais region in Burgundy, France. Crafted exclusively from organic Gamay, it reveals vibrant aromas of fresh red berries and a delicate hint of floral spice, underscored by a subtle minerality. On the palate, expect lively acidity, soft tannins, and a refreshing finish that perfectly captures the true character of its terroir.

*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, Organic
Grape Varietal: Gamay
Tastes Like: Fresh red berries, delicate floral spice, and subtle mineral nuances
Alcohol Percentage: ~12.5% (approx.)
Closure: Cork
Size: 750mL
Appellation: Morgon
Region: Beaujolais, Burgundy, France
Terroir: Well-drained, rocky soils that impart a refreshing minerality
Aging: Crafted to preserve vibrant fruit character with minimal intervention
Serving Temperature: 12–14°C – Best served slightly chilled

Domaine Dubost Morgon is a family‐owned estate in Burgundy committed to organic and sustainable winemaking practices. With careful vineyard management and a focus on preserving the natural expression of Gamay, the estate produces wines that beautifully embody the vibrant, terroir‐driven character of the Beaujolais region.

Seafood: Lightly grilled white fish or shellfish with a citrus-herb dressing.
Poultry: Roast chicken with a subtle red berry reduction or herb‐roasted turkey.
Vegetarian: Wild mushroom risotto or a roasted vegetable medley that highlights the wine's bright red berry notes and delicate spice.
Meat: Lean pork tenderloin with a cherry compote to complement its refreshing acidity.

Fresh Goat's Cheese: Tangy and vibrant, echoing the wine's lively red fruit character.
Brie: Soft and creamy, enhancing its delicate floral nuances.
Camembert: Mild and slightly earthy, offering a gentle counterbalance.
Younger Comté: Semi‐hard and nutty, adding a savory depth to the pairing.

Rustic Mushroom and Walnut Tart

Ingredients:

• 1 sheet puff pastry, thawed
• 400g mixed mushrooms (such as cremini, shiitake, and oyster), cleaned and roughly sliced
• 1 shallot, finely chopped
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
• 1/2 cup walnuts, toasted and coarsely chopped
• Salt and pepper, to taste
• Optional: Vegan cheese, crumbled
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 200°C. Roll out the puff pastry on a lightly floured surface and transfer it to a baking sheet lined with parchment paper.
2. In a skillet, heat the olive oil over medium heat. Add the shallot and garlic, and sauté until softened, about 2–3 minutes.
3. Add the mixed mushrooms and thyme, cooking for 8–10 minutes until the mushrooms release their moisture and begin to brown. Season with salt and pepper.
4. Stir in the toasted walnuts and, if using, sprinkle the vegan cheese evenly over the mixture.
5. Spread the mushroom and walnut mixture over the puff pastry, leaving a 1-cm border around the edges. Optionally, fold the edges slightly over the filling for a rustic look.
6. Bake in the preheated oven for 20–25 minutes until the pastry is golden and crisp.
7. Remove from the oven, garnish with freshly chopped parsley, and serve immediately.
8. Enjoy this rustic tart as an appetizer paired with a chilled glass of Domaine Dubost Morgon "La Ballofière" 2023 for a harmonious, terroir‐driven experience.