The House of Trénel produces a broad range of wines from Beaujolais and Mâconnais. The most severe selection is required for each appelation as well as permanent contact with the winegrower, in order to keep only the best. The Beaujolais wines, for example, can be istinguished by their body and richness. Emphasis is placed on the extraction and the ageing potential during maturation in our cellars. These full and rich wines have taken all that they could from the best grapes...
Related Blogging
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| Figs, Bay & Wine: A Crème de Cassis Tasting & Five Cassis Cocktails Once mixed with cool white wine to assess Kir potential, the homemade Crème de Cassis turns the whole thing riotously pink – a color evocative of strawberries – while the more elegant Trénel Fils predictably produces a more subtle ... |
| Palate in Glendale "they nailed it!!" Of course, this is just part of my plan to get him to bust out more of his W/S wines stored in my cellar. The Trenel wines from both vintages are truly wonderful. Reviewed in other tbow posts [ed. June 30 07, October 1 07, January 5 08, ... |
| The Argument for Boxed Wine - NYTimes.com boxes of Trenel Beajoulais at an equally huge discount. They had been special ordered for a wedding that never happened. Both these wines were wonderful, but both encouraged the “pretzel problem”. You just had to have one more squirt ... |
| Brooklynguy's Wine and Food Blog: Eating and Drinking Briefly in ... High quality and delicious all around, although the 2007 Trenel Fleurie I drank with the steak was not very interesting or snappy. This is a great casual spot for a a glass or two and dinner, and I would unhesitatingly go back. ... |
| Brooklynguy's Wine and Food Blog: You be the Sommelier Clotpoll said... Really good, authentic Beaujolais (not the carbonic travesty of Duboeuf's style): Dalicieux's Villages cuvee, or a Trenel. Grapy and refreshing. Barbera d'Alba or Asti would do well, too. Scarpa and Grasso come to mind. ... |
| Figs, Bay & Wine: Crème de Cassis and a Cooling Kir If you can't wait a month or don't like the prospect of undertaking such a project before you know whether or not my kitchen blew up, Crème de Cassis is easily found these days – I'm particularly fond of the version made by Trénel Fils. ... |
