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Posts Tagged ‘Beaujolais’

Beaujolais, France

The Rolling Hills of Beaujolais

If we had our way, every other wine article would feature Beaujolais. That’s why this post features three Beaujolais from three different cru villages, just in time for holiday sipping! All are made from organically grown Gamay grapes and pair well with a wide variety of cheeses and appetizers. We especially like to pair Beaujolais with Comté and our exclusive import Pyrénées brebis. Here are our top three picks: (more…)

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Thanksgiving Wine and CheeseAs tradition goes, Pinot Noir or Beaujolais are typically served with turkey and its many accompaniments. That said, it’s not always so easy to predict what will appear at the Thanksgiving feast, whether it’s Aunt Liz’s sweet potatoes with marshmallows, Uncle Mike’s maple-bacon Brussels sprouts, or Zia Della’s baked ziti. Such varied cuisine calls for Zelig-like wines. They must accommodate the potential for sweet, salty, savory, and bitter all in the same bite and therefore require plenty of freshness and acidity with the ability to cleanse the palate. However, they must also show enough ripeness to work with sweetness.

The following are a few selections that meet the above criteria and will drink well alongside your Thanksgiving dinner. A discount of 10% will be offered on six or twelve bottles of these featured wines. (more…)

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Isabelle and Bruno Perraud's Beaujolais Nouveau

In the Beaujolais region of Burgundy the third Thursday of November marks the release of the young wine that is made from indigenous Gamay grape. The infamous Beaujolais Nouveau is made by carbonic maceration, a way of fermenting the juice while it is still inside the grape by placing whole bunches of grapes in a closed vat. As the grapes on the bottom of the vat are crushed under the weight of the grapes above they burst and begin to ferment, releasing carbon dioxide that starts the fermentation process in the other grapes. This fermentation takes only four to five days, and produces a soft, fruity wine with little to no tannins. (more…)

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