Moulin-a-Vent Wine Region

Moulin-a-Vent, one of the ten crus in Beaujolais, is located in the northern part of the Beaujolais primarily known for wines made from Gamay grapes also named as “King of Beaujolais wines”. The appellation is spread across 770 hectares and covers some parts of Chenas and Romaneche Thorins. The name Moulin-a-Vent comes from a windmill located on the hillside near the vineyards developed on red sandstone and granite rocks with veins of manganese. Wine of Moulin-a-Vent is full-bodied, tannic wine that is floral and fruity with spicy notes. 

Check out the best wine tastings and tours in Moulin-a-Vent!

Where is the Moulin-a-Vent wine region?

Moulin-a-Vent is a notable appellation in the Beaujolais region that lies between the Rhone and Saone et Loire department, in East Frace. The region is at the northmost part of Beaujolais bordered by Chenas AOC from northwest to north and Fleurie from the southwest. Most of the vineyards have southeastern exposures and lie between 240-280 meters above sea level. 

History of the Moulin-a-Vent wine region

The name Moulin-a-Vent comes from a 300-year-old stone windmill located on the hillside of Les Thorins near the vineyards where this grape variety was first cultivated. The wines from the region were marketed under the Romanèche-Thorins appellation before 1936 when the appellation was awarded AOC status. The wines were declared fit for King by King Louis XIV himself after tasting.  

The terroir and geography of the Moulin-a-Vent wine region

Moulin-a-Vent’s sands surmount the granitic mixed soil, giving lean and well-draining soils that avoid the retention of rainwater. The soil has high mineral content with granite bedrock with veins of manganese, copper, and other metallic oxides that makes the grapes unique. In addition to beneficial climatic conditions (oceanic, Mediterranean influences in summer and continental in winter). The vines evolve favorably on these slopes with sometimes severe slopes, resulting in 3,100,100 liters of wines annually.

Red wines of Moulin a Vent have a deep garnet ruby color, with aromas of flowers and fruits. Full-bodied and complex, they are excellent wines for aging (10 years for the best vintages).

Popular grape varieties from the Moulin-a-Vent wine region

The Gamay grapes thrive the best in the Moulin a vent region due to its granite base soil enriched with manganese, copper, and other metallic oxides. Yields are on the lower side making grapes more concentrated. Red wines have a deep garnet color with slight tints of purple. Matured red moulin a vent wine has an aromatic profile of black fruits and floral notes with spicy notes. Full-bodied and complex, they are excellent wines for aging.

Food to pair with Moulin-a-Vent wine 

Gyukatsu

Gyukatsu, a traditional Japanese beef cutlet, is a deep-fried beef cutlet using the most prized wagyu beef. Like many cutlets, the beef is seasoned, coated in breadcrumbs, and then fried until crispy. The batter consists of salt, flour, egg, miso, oil, sugar, and soy sauce. The crispy cutlet is then sliced into bitesize before serving. The dish is usually served with various side dished including miso soup, sliced cabbage, sauces, wasabi, rice, and other vegetables. 

Tête de veau

In French, Tête de veau means a calf’s head. This dish is commonly found in France, Belgium, German, Switzerland, and Italy. The calf’s head is cooked slowly in boiling water to simmer for an extended period of time until the meat becomes tender and the water becomes gelatinous. The tongue and brain are boiled separately with various spices. The cold version of this dish is served with thick slices of three different meat along with vegetables. The vegetables are usually carrots and potatoes that are also cooked along with meat. The hot version of Tête de veau is served whole, rolled with string. 

The dish was also prepared with a pig’s head but the calf’s head started gaining popularity among the food enthusiast. 

Fondue Bourguignonne

Fondue Bourguignonne originated from Switzerland although the name sounds French. The dish calls for tender beef that is cut in a cubed shape. The meat is seared in butter and served along with dipping sauce. 

The dish was invented by swiss farmers who prepared meals in the field. The farmers cooked pieces of meat in a pot of oil during their break. The dish is usually prepared with beef but the modern version also includes pork, chicken, liver, and various vegetables. 

Places to visit in the Moulin-a-Vent wine region

Château du Moulin-à-Vent

Built-in 1732, Château du Moulin-à-Vent is one of the oldest wineries in the area. The winery lies in the center of the Moulin a vent appellation. The winery adopts an organic approach to viticulture and the wine-making process. This family-owned and run winery produces amazing wines that reflect the grandeur of the region. 

Caveau du moulin à vent

Caveau du moulin à vent is one of the popular wineries in the Moulin a vent appellation. The winery lies near the famous windmill from which the region got its name. The tasting room is fabulous and is open for wine tasting where you have the option to taste wines from over 40 wine estates.

Frequently asked questions about Moulin-a-Vent