Brouilly,a friendly wine 450 producers, 1320 ha of vines... 6 production villages ... A terroir, landcapes, a country...
We should initiate our trip by the widest and the more meridionnal beaujolais cru. Tightening Black Gamay, rows surround the West Mount Brouilly foot hill, to slowly go East. From this vineyards are produced generous, fuity, crisp wines that reflect friendship and caring moments .
With 1320 Ha, Brouilly represents 20% of Beaujolais Crus' in surface area ; 400 wine-growers produce in average 65 000 hl, which represent 10 millions bottles per year. Brouilly's wines are made over 6 different villages: Cercié, Saint Lager, Odenas, Charentay, Quincié, Saint etienne la Varenne. Brouilly is the only cru that isn't a village's name. In Brouilly, locals tend to like symbols and histories, like the story where Gargantua came over in the Brouilly and spilled his hood filled with blue schiste rocks to create the Mont Brouilly; there's also the story of Pisse-Vieille (which gave its name to a 22ha hill in Cercié). This hill is sandier than the other soils in Brouilly, the resulting wine are finer.
Terroirs : Poor, acidic, dry and slightly fertile heterogen soils. 4 different characteristics giving different wines depending on the terroirs they are resulting.
The Brouilly is perfect for the aperitif or with game terrines with cured meat platter or white meat amuse-bouche. It will match roasted-duck, beef and lamb dishes. A red buttered pike-perch will go nicely on a Brouilly. For the cheese a typical French Coulommier is a strong value for a good cheese and wine match.
