Domaine Pertuizet Regnie

Régnié is one of the ten named crus of Beaujolais, and wines sold under that name are traditionally made from Gamay. This bottle is listed as a French red, so expect the profile typical of the style rather than a measured analysis of this particular wine: bright red and dark-red fruit such as cranberry, red cherry, raspberry and blackberry, often with violet, crushed-stone or light peppery spice. Régnié tends to sit at the softer, fruit-driven end of the cru range. The body is usually light to medium, the tannins fine and gentle, and the acidity fresh enough to keep the fruit lively. Oak is rarely a feature, so expect the fruit to come through without vanilla or toast. The finish is usually short to medium and clean. That structure makes the wine very flexible at the table. Gamay of this kind works with roast chicken, duck breast, pork loin and charcuterie, and with terrines, pâté and rillettes, where the acidity cuts through the fat. It also suits mushroom dishes, lentils, salmon or tuna cooked rare, and soft cheeses such as Brie, Camembert or a young Saint-Marcellin. Gentle tannins and low weight mean it will not overpower simpler dishes like roast vegetables or a croque monsieur. Serve it cool, at roughly 12 to 14°C (54 to 57°F). That is about 30 minutes in the refrigerator before opening, or a short chill if the bottle has been sitting at room temperature. Warmer service tends to flatten the fruit and make the wine taste loose. Decanting is not needed. If the bottle seems tight on opening, a few minutes in the glass is enough. A standard red wine glass with a generous bowl, or a Burgundy-style glass with a wider belly, will gather the aromatics well. Most wines in this style are meant to be drunk young, within a few years of release, while the fruit is at its freshest. Some Régnié can soften and gain a little earthiness with a few years in the cellar. Without a stated vintage, though, treat this as a bottle to open soon rather than one to hold.