Moulin-a-Vent

In the glass

What it pairs with

• Roast lamb with garlic confit
  The wine's firm tannin and high acidity handle roasted lamb with ease.
• Truffle-studded roast beef
  Manganese-mineral Moulin-a-Vent has a known affinity with truffle-inflected beef.
• Venison stew with chestnuts
  Game and chestnut preparation suits the density and tannin of the estate Moulin-a-Vent.

How to serve Moulin-a-Vent

Allow 95 minutes from open to pour.

1. Open and decant. Open 90 minutes before serving and pour into a decanter to aerate.
2. Serve at 16-18°C. Cellar temperature (16-18°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
3. Glassware. Use a large Bordeaux-style glass: the bowl shape rewards the wine's structure.
4. Pair with. Roast lamb with garlic confit, Truffle-studded roast beef, Venison stew with chestnuts. Match the wine's structure to the dish's fat and salt.

History

Chateau du Moulin-a-Vent was established in 1924 on parcels adjacent to the 15th-century windmill that gives the appellation its name. Under Edouard Parinet's ownership since 2009, the estate has invested in precision parcel work.

1. 1924 — Chateau du Moulin-a-Vent estate established
2. 2009 — Edouard Parinet family acquired the estate; renovations began

Facts

Producer

Chateau du Moulin-a-Vent

Grapes

Gamay

Classification

Moulin-a-Vent AOC

Oak

French oak barrels, 12 months

ABV

13.5%

Price

EUR 22-35 at retail

Drinking window

5-15 from vintage

First vintage

1924

Frequently asked about Moulin-a-Vent

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