Ex­quis­ite Col­lec­tion Fleurie

The Irish Mail on Sunday - TV Week - - FOOD & DRINK -

The most popular of the Beau­jo­lais crus – pos­si­bly be­cause it’s eas­ier to say fleurie than it is to say julienas – and of­ten the dear­est. But this ex­am­ple is spot on and a bar­gain. Lovely deep colour, so lit­tle tan­nin that we could safely serve it a lit­tle cool, but plenty of fresh acid­ity to cut rich food.

€16, in­de­pen­dents, Le Caveau Kilkenny

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