Domaine de la Madone Beaujolais Villages Le Perreon 2018
- Medium bodied
Few wines are as unabashedly, beautifully, boisterously fun as the Beaujolais. This is absolutely no exception. But don’t be fooled by the ‘Villages’ designation. While wines from this tier of the region can be fantastic, this one tends toward exceptional. The vineyards are hilly, and of higher altitude than even the Brouilly cru. That height gives cooler nights, greater complexity, driving acidity and plenty of daytime sunshine to boot. Look for classic gamay notes: jubilant berries, potting soil, slatey minerality and lighter, quaffable body. This is beyond perfect with roast turkey, though chicken will do just fine, too. Otherwise, it is THE red picnic wine - think terrine, cold cuts, cheeses and sunshine.
“This 2018 is a sign of the riches to come with this vintage, showing darker fruit and a super velvety palate with plush, long tannins. Drink now.”
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 100% Gamay
- Serving Temp.
Oh Beaujolais, how we love you! Known for growing the delicious Gamay grape, this French wine region is located just north of Lyon. While administratively considered part of the Burgundy wine region and the climate here is close to the Rhône - the wine is unique unto itself.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Veal schnitzel with coleslaw
- 50g (1/3 cup) plain flour
- 1 egg
- 2 tbs milk
- 50g (1 cup) panko breadcrumbs
- 1/3 cup chopped fresh continental parsley
- 8 (about 75g each) veal loin medallions
- Olive oil spray
- 4 cups finely shredded savoy cabbage
- 1/2 small red onion, halved, thinly sliced
- 1 Granny Smith apple, cored, cut into matchsticks
- 2 tbs currants
- 60ml (1/4 cup) buttermilk
- 2 tbs low-fat mayonnaise
- 1 tbs salted baby capers, rinsed, drained, coarsely chopped
- Lemon wedges, to serve
- Place the flour on a large plate. Whisk the egg and milk in a bowl until combined. Combine the breadcrumbs and half the parsley in a separate bowl. Coat a piece of veal in the flour and shake off any excess. Dip in the egg mixture, then in the breadcrumb mixture, pressing firmly to coat. Place the veal on a plate. Repeat with the remaining veal, flour, egg mixture and breadcrumb mixture.
- Heat a non-stick frying pan over medium-high heat. Spray with oil. Cook half the veal for 4 minutes each side or until golden brown (spray the pan with oil halfway through cooking, if necessary). Transfer to a plate lined with paper towel. Repeat with the remaining veal, reheating the pan between batches.
- Meanwhile, combine cabbage, onion, apple, currants and remaining parsley in a large bowl. Whisk the buttermilk, mayonnaise and caper in a bowl until well combined. Pour the dressing over the cabbage mixture. Toss to combine.
- Divide the veal and coleslaw among serving plates. Serve with lemon wedges.