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What To Drink Now: Beaujolais Nouveau

Just after midnight this morning through the French villages and into the countryside the new release of Beaujolais Nouveau made its way from the the southern part of Burgundy in to Paris to celebrate, raising a glass to the honored annual tradition happening the third Thursday of November each year, when winemakers of Beaujolais race their youthful, juicy Gamay variety wine into the city of light and love, celebrating the first wine of the recent harvest and the fruit of the year.

Perhaps the best known Beaujolais Nouveau comes from Georges Duboeuf, celebrating 30 years of making the fruit forward, approachable and incredibly food friendly wine this year. Each year they succeed in highlighting the fun aspect of this youthful wine with continually changing whimsical bottling reflecting the current vintage, while maintaining the very affordable price tag, about $10 a bottle.

Timing of this release is always ideal in America as well, as the juicy, fruit forward wine is an easy drinking accompaniment for any holiday festivity, pairing well with everything from turkey to cranberries to pumpkin pie.

This year we’ll have a chance to celebrate the Nouveau beyond Thanksgiving as the French American Chamber of Commerce will hold their annual Beaujolais and Beyond Festival on November 30th at The Irving Convention Center.  Guests will have a chance to try the 2012 Beaujolais Nouveau, as well as a few nicely aged Beaujolais wines from Morgan, Flurie, Moulin-a-Vent and more, as well as selections from throughout France and the US while nibbling bites from Parigi, Sambuca, Lavendou, Hotel St. Germain and many more.  Tickets available here.

 

2 comments on “What To Drink Now: Beaujolais Nouveau

  1. Non non non,

    Beaujolais Nouveau is worthless overpriced over hyped plonk, and those are it good points. (“Regular” Beaujolais on the other hand can be wonderful, enjoyable bargains).

    “. . . industrial winemaking was becoming the norm in Beaujolais. Vineyards were carpet-bombed with chemical treatments; crop yields were too high and grapes were often harvested too early; commercial yeasts were used for fermentation (notably the notorious 71B strain, which imparted a banana aroma to the wines); and sulfur was employed indiscriminately.” http://www.slate.com/articles/life/drink/2011/02/the_nouveau_beaujolais.html

    Despite the presence of “Nouveau” the Beaujolais Festival is WONDERFUL and for a good cause, go enjoy, eat and drink (just avoid anything with “Nouveau” on the label).

    I’ve attend all but three of all of them for the last 20+, its always great time, just know what you’re getting if you try the nouvea.

    Liberté, égalité, fraternité, éviter le nouveau, éviter le nouveau,
    Le Francophile Grincheux

  2. I love the wines from the Beaujolais! Morgon and Fleurie are my favorites. And if you are ever in the Beaujolais, you should make a bee line for the most wonderful old-fashioned French restaurant, Auberge du Cep. It was ranked by the late and great Johnny Apple as one of ten restaurants in the world worthy of a trip!