Video : AOC Moulin-à-Vent

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Hello! For today’s Beaujolais Moment, I’ve brought you to Moulin-à-Vent. Don’t look for it on the map. There’s no such village. We’re in amongst the vines of what is probably the most prestigious of the 10 Beaujolais crus.

The windmill behind me has stood on top of Romanèche-Thorins hill for over 450 years. Now a listed Historic Monument, it was a working mill up until the mid-19th century! It has been a feature of the landscape for so long that it naturally became the symbol of this appellation, which was given the name “Moulin à Vent” in 1936 when it became an AOC.

The mill isn’t the only thing that’s old around here. The reputation of the crus also had a goes back a long way. In 1816, they were considered to be one of the best crus, on a par with the big-name Burgundy wines. And the comparison has stood the test of time.

It’s the Beaujolais cellaring wine par excellence. It is robust and complex. It is a combination of mature fruit, spice and floral aromas. It should be left to ‘pinoter’, or develop its full flavours for 6 or 7 years. After that, it’s great with roast turkey and chestnut stuffing at Christmas. The perfect red wine! As a younger wine, it’s an excellent accompaniment for pork filet mignon with honey or cream.

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Read on Beaujolais.com : the article about the AOC Moulin-à-Vent

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