Georges Duboeuf Juliénas Château des Capitans 2020

Georges Duboeuf Juliénas Château des Capitans is an expressive and structured red wine from Beaujolais, France. Made from 100% Gamay, it offers aromas of ripe red cherries, blackberries, and violets, with hints of spice and earth. The palate is medium-bodied with velvety tannins, vibrant acidity, and a lingering, fruit-forward 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: Medium-bodied, Complex
Grape Varietal: Gamay
Tastes Like: Comparable to a Côtes de Beaune Pinot Noir, with notes of raspberry, cherry, and earthy undertones, balanced by fine tannins and a long, elegant finish.
Alcohol Percentage: 13%
Closure: Cork
Size: 750mL
Region: Beaujolais, France
Terroir: Granite-rich soils
Aging: 6-8 months in oak
Serving Temperature: 14-16°C

Georges Duboeuf is a legendary name in Beaujolais, renowned for crafting wines that capture the region's diverse terroirs. Juliénas Château des Capitans is a testament to their dedication to quality and tradition.

Seafood: Grilled salmon or tuna steaks.
Poultry: Roast chicken or turkey with cranberry sauce.
Vegetarian: Wild mushroom risotto or ratatouille.
Meat: Pork tenderloin or beef carpaccio.

Brie: Soft and creamy, balancing the wine's structure.
Goat Cheese: Tangy and fresh, enhancing the wine's fruitiness.
Comté: Nutty and savoury, pairing beautifully with the wine.
Taleggio: Creamy and earthy, complementing the wine's elegance.

Wild Mushroom Risotto

Ingredients:

• 1 cup Arborio rice
• 2 cups mixed mushrooms, sliced
• 4 cups vegetable stock
• 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 until softened, then add mushrooms and cook until tender.
2. Add Arborio rice and toast for 2 minutes. Deglaze with white wine.
3. Gradually add stock, one ladle at a time, stirring until absorbed.
4. Once rice is creamy, stir in Parmesan. Season with salt and pepper.

Tip: Garnish with fresh parsley and additional Parmesan before serving.