Laboure Roi Beaujolais Nouveau - $10.99

Wine Details

Price: $10.99
Producer: Domaine Laboure Roi
Region: Beaujolais Nouveau
Varietal: Gamay
Container Size: 750 ML
  • Red Wine

Product Description

  • Family company founded in 1832, Labouré-Roi is one of the first merchants of Burgundy. 80% of production is exported to over 30 countries.

Expert Ratings

Ratings   Vintage Source Flavors
2007 WineSpectator
WineSpectator - 80 Details: Light strawberry and cherry flavors, with a trim finish. Drink now. (JM) 2002 WineSpectator

Food Pairings

Category Pairing
Cheese Mozzarella, Sharp Cheddar, Blue Cheese
Red Meat Curried Beef, Grilled Beef, Hamburgers, Beef Stew, Ham, Pork Chops, Curried Pork, Grilled Pork Tenderloin, Glazed Pork, Lamb Shish Kabobs, Veal, Veal Scaloppini, Salami or Sausage
Pasta & Grains Pasta with Creamy Mushroom Sauces
Poultry & Eggs Coq Au Vin, Roast Chicken with Herbs, Herb Marinated Chicken, Roast Turkey, Glazed Duck, Game Birds
Vegetables Lentil Salad, Mediterranean, Grilled, Caesar Salad
Pasta & Grains (Grilled) Tofu
Vegetables Vegetable Gratin or Stew, Grilled Vegetables
Fish or Shellfish Grilled Ahi Tuna, Sashimi
Sauces Tomato Sauce, Red Wine Sauce
Spicy Food Beef Stir Fry
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Wine Terms

Name Value
Beaujolais (boh jhoe lay)—Although this region is technically part of Burgundy, it makes its own distinctly fruity wine from the Gamay grape. Beaujolais and Beaujolais Superieur come from the Southern part of the area where the soil is mainly clay and sand. These wines are fresh, fruity, and light-bodied, inexpensive and best drunk a year or two after the vintage. Beaujolais-Village wines are made in the northern part of the district, where the soil is granite-based, and are fuller and more substantial. The highest quality Beaujolais come from the north and are known as cru Beaujolais; these bottles carry only the name of the cru, and not the word Beaujolais.
Beaujolais Noveau The new vintage of Beaujolais, released each year on the third Thursday in November. It is a very grapey, easy to drink wine with practically no tannin but plenty of fruitiness. Often served at Thanksgiving dinners in America, it is also served in French restaurants with charcuterie, pâte, or chicken.
Burgundy or Bourgogne (bor guh nyeh)-this region in eastern France, known equally for the excellence of its red and white wines, consists mostly of small estates, or domaines. Although its climate and soil are particularly suited to the Pinot Noir and Chardonnay grapes, with Gamay dominant in the southern district of Beaujolais, Burgundy’s terroir is so varied that each vineyard creates distinctive wines. This wide variety accounts for not only the plethora of sublime wines coming from this region, but also for the relatively small production levels. There are five main districts in Burgundy: The Côte d’Or, The Côte Chalonnaise, Chablis, The Mâconnais, and Beaujolais. Red Burgundy is paler than Bordeaux, ranging in color from garnet to cherry or ruby, because the Pinot Noir grape has less color than the Cabernet Sauvignon or Merlot grapes. It tends to be full in body and low in tannin. The characteristic aroma is cherries and berries, with woodsy, or mushroomy accents. When a red burgundy ages, it often develops a silky texture, richness, and natural sweetness of fruit flavors. Red Burgundies are great to drink young because of their softness and fruitiness, and they are incredibly versatile companions to food.
France France is the standard bearer for all the world’s wines, with regard to the types of grapes that are used to make wine and with the system of defining and regulating winemaking. Its Appellation d’Origine Controlee, or AOC system, is the legislative model for most other European countries. Most French wines are named after places. The system is hierarchical; generally the smaller and more specific the region for which a wine is named, the higher its rank. There are four possible ranks of French wine, and each is always stated on the label: Appellation Contrôlée (or AOC), Vin Délimité de Qualité Supérieure (or VDQS); Vin de pays, or country wine; and Vin de table. France has five major wine regions, although there are several others that make interesting wines. The three major regions for red wine are Bordeaux, Burgundy, and the Rhone; for white wines, the regions are Burgundy, the Loire and Alsace. Each region specialized in certain grape varieties for its wines, based on climate, soil, and local tradition. Two other significant French wine regions are Provence and Languedoc-Roussillon, both in the south of France. Cahors, in the southwest of the country, produces increasingly good wines.
Gamay Although this grape is fairly tannic, it makes grapey wines with low tannin, especially in the Beaujolais district of France.