Domaine Metrat Bernard Metrat Fleurie La Roilette Vieilles Vignes 2022

Domaine Metrat Bernard Metrat Fleurie La Roilette Vieilles Vignes is a charming, light‐bodied red wine from the Beaujolais region in Burgundy, France. Crafted entirely from Gamay grapes, it offers vibrant aromas of fresh red berries and cherries with a subtle hint of spice. Its lively, refreshing palate and smooth finish reflect the elegant expression of old vines.

*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
Grape Varietal: Gamay
Tastes Like: Comparable to a light Pinot Noir, with notes of red cherry, subtle spice, and delicate violet, finishing with soft tannins and refreshing acidity.
Alcohol Percentage: 13.0% (approx.)
Closure: Cork
Size: 750mL
Appellation: Beaujolais
Region: Burgundy, France

Domaine Metrat is a family‐owned estate in Burgundy renowned for producing expressive Beaujolais wines. Their commitment to sustainable viticulture and traditional winemaking practices ensures each bottle captures the unique, vibrant character of old-vine Gamay.

Seafood: Lightly grilled white fish with fresh herbs.
Poultry: Roast chicken with a subtle citrus glaze.
Vegetarian: A crisp seasonal salad or ratatouille that highlights the wine’s fresh, fruity notes.
Meat: Light pork or veal dishes that allow the wine’s delicate red fruit character to shine.

Fresh Goat’s Cheese: Tangy and vibrant, echoing the wine’s red berry nuances.
Brie: Soft and creamy, enhancing its subtle spice and fruit flavors.
Camembert: Mild and slightly earthy, offering a gentle counterbalance.
Young Comté: Semi‐hard and nutty, adding savory depth to the pairing.

Magret de Canard aux Cerises (Duck Breast with Cherry Sauce)

Ingredients:

• 2 magrets de canard
• Salt and pepper, to taste
• 1 tbsp olive oil
• 1 shallot, finely chopped
• 1 cup fresh or pitted cherries (or use frozen if needed)
• 1/2 cup red wine (optional – can substitute with a light fruit juice blend)
• 1 tsp honey
• 1 tsp balsamic vinegar
• Fresh thyme leaves, for garnish

Instructions:

1. Score the skin of the duck breasts in a criss-cross pattern. Season both sides generously with salt and pepper.
2. Heat the olive oil in a skillet over medium-high heat. Place the duck breasts skin-side down and cook until the fat renders and the skin is crisp, about 6–8 minutes. Flip and cook the other side for 3–4 minutes for medium-rare. Remove from heat and let rest for 5 minutes.
3. In the same skillet, add the chopped shallot and sauté until softened, about 2 minutes.
4. Add the cherries, red wine, honey, and balsamic vinegar. Bring the mixture to a simmer and cook until the sauce reduces slightly and the cherries soften, about 5–7 minutes.
5. Slice the duck breasts and arrange them on a serving plate. Drizzle the cherry sauce over the top and garnish with fresh thyme leaves.
6. Serve immediately alongside a chilled glass of Domaine Metrat Bernard Metrat Fleurie La Roilette Vieilles Vignes 2022 for an authentically Beaujolais, terroir‐driven pairing.