Georges Dubœuf Beaujolais Villages 2021

Georges Dubœuf Beaujolais Villages is a fresh and fruity red wine from Beaujolais, France. Made from 100% Gamay, it offers aromas of red cherries, raspberries, and violets, with subtle hints of spice and earth. The palate is light-bodied with soft tannins, bright acidity, and a juicy, vibrant 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, Fruity
Grape Varietal: Gamay
Tastes Like: Comparable to a youthful Pinot Noir, with bright red berry notes of strawberry and cherry, complemented by a touch of floral and spice.
Alcohol Percentage: 12.5%
Closure: Cork
Size: 750mL
Region: Beaujolais, France
Terroir: Granite and schist soils
Aging: Stainless steel
Serving Temperature: 12-14°C

Georges Dubœuf is one of the most iconic producers in Beaujolais, celebrated for crafting vibrant and approachable wines. Beaujolais Villages is a classic example of their dedication to quality and tradition.

Seafood: Grilled salmon or tuna steaks.
Poultry: Roast duck or chicken with berry sauce.
Vegetarian: Ratatouille or mushroom risotto.
Meat: Pork chops, lamb stew, or beef burgers.

Brie: Soft and creamy, enhancing the wine's fruity character.
Camembert: Earthy and mild, complementing the wine's freshness.
Goat Cheese: Tangy and bright, balancing the wine's acidity.
Comté: Nutty and savoury, pairing beautifully with the wine.

Mushroom Risotto

Ingredients:

• 1 cup Arborio rice
• 2 cups vegetable stock
• 1 cup mixed mushrooms, sliced
• 1/2 cup dry white wine
• 1/4 cup grated Parmesan cheese
• 2 tbsp olive oil
• 1 small onion, diced
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a pan. Sauté onion and mushrooms until softened.
2. Add rice and toast for 2 minutes. Deglaze with white wine.
3. Gradually add vegetable stock, one ladle at a time, stirring until absorbed.
4. Once rice is creamy, stir in Parmesan. Season with salt and pepper.
5. Serve warm, garnished with fresh parsley.

Tip: Add a drizzle of truffle oil for a luxurious touch.