Moulin-a-Vent Croix des Verilats

What it pairs with

• Braised short ribs with wine reduction
  The powerful, concentrated Croix des Verilats suits slow-braised beef.
• Mature Stilton cheese
  Blue-veined strong cheese balances the wine's tannin and acidity.
• Venison loin with porcini mushroom sauce
  The wine's dark fruit, iron and spice mirror game and earthy mushrooms.

How to serve Moulin-a-Vent Croix des Verilats

Allow 65 minutes from open to pour.

1. Open and decant. Open 60 minutes before serving and pour into a decanter to aerate.
2. Serve at 14-16°C. Cellar temperature (14-16°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
3. Glassware. Use a Burgundy bowl with a wide opening: the bowl shape rewards the wine's structure.
4. Pair with. Braised short ribs with wine reduction, Mature Stilton cheese, Venison loin with porcini mushroom sauce. Match the wine's structure to the dish's fat and salt.

History

Croix des Verilats is a single-lieu-dit Moulin-a-Vent from the estate's most concentrated parcel on the granitic plateau. The name refers to the cross marking at the edge of the Verilats parcel.

1. 2010 — Croix des Verilats first produced as a single-parcel selection

Facts

Producer

Chateau du Moulin-a-Vent

Grapes

Gamay

Classification

Moulin-a-Vent AOC

Oak

French oak barrels, longer ageing than the classique

ABV

13.5%

Price

EUR 30-48 at retail

Drinking window

6-18 from vintage

First vintage

2010

Frequently asked about Moulin-a-Vent Croix des Verilats

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