NY Times Wine School - For April, we are drinking from the Beaujolais region of France

Last month's Wine School wine was Bordeaux, which, for me, I was not thrilled with but followed through. As Eric Asimov says, "Bordeaux speaks to the mind".....but, for me, I am looking for wine that "appeals to the soul." I am VERY excited about this month's wine - much more complex and more fruit.

You can read the Wine School article here.

Beaujolais - A French Appellation of wines made generally from the Gamay grape, which has a thinner skin and, therefore, lower in tannins. Beaujolais region is considered to be a Burgundy region but the climate is closer to the Rhone region. It is an individualistic region and is well-known for its use of carbonic maceration. I just recently learned about this technique during my wine studies. Carbonic Maceration is when the grapes are left whole and undergo fermentation inside the berry, without the help from yeast. It gives the wine a brighter color and a distinctive fruity taste. Isn't that amazing? Seriously, who thinks of techniques like that!?

Your three wines options are -

Domaine du Clos du Fief/Michel Tête Juliénas 2011 - $23.

Jean-Paul Brun/Terres Dorées Côte de Brouilly 2011 - $22.

Louis Jadot Beaujolais-Villages 2011 - $14.

The first two are cru Beaujolais, 10 villages thought to be distinctive enough that their names are appellations. They are: Brouilly, Chénas, Chiroubles, Côte de Brouilly, Fleurie, Juliénas, Morgon, Moulin-à-Vent, Régnié and St. Amour. The third is a lower classification, Beaujolais-Villages, but is made in greater quantity and may be easier to find.

 

I stink at pronouncing French but I am hopeful that your local wine store owners can help you find what you need.  If you can't find what you need, look for a 2011 from one of these regions. 

The South Alabama wine group will be meeting next week to taste these wines and I will report on our palettes. Let me know what you think! 

Cheers!