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+--- Thread: 2005 Georges Duboeuf Beaujolais Nouveau (/thread-13953.html)
- hotwine - 11-17-2005
C'est arrive'. A jammy BN from Georges ol' bean, with lots of raspberries and cherries on the nose and up front, very light on the palate with more lip-smacking red fruit and absent the banana-flavored yeast he's used in past years. Probably as nice a BN I've had since the '97. 12% alc/vol and about $7.50 per.
- brappy - 11-18-2005
I'm jealous; Stopped in 2 stores on the way to work and they had not recieved thier BN. Have to get it tomorrow. Damn it!
Nice note, I'm looking forward to the experience now more than ever.
mark
- tw - 11-18-2005
Anyone know the proper way to pronounce Georges Duboeuf?
Chris
- Kcwhippet - 11-18-2005
I've heard duboof, duburf and dubuff. From my recollection of 4 years of high school French and close to a year in Paris, I'd probably go with the last.
- wondersofwine - 11-18-2005
And I was saying Geor jay (two syllables, silent 's') but others last night were saying it as one syllable. Since one is a DuBoeuf importer, he probably has it right.
P.S. I was getting raspberry same as HW.
[This message has been edited by wondersofwine (edited 11-18-2005).]
- hotwine - 11-18-2005
Pronunciation is tricky... the "oeuf" doesn't get a true "r" sound, but it doesn't get the "oof" sound of "buff", either. Almost like a German umlaut over the "o", so you don't pronounce an "r", you just think about it.
And yup, Georges is one syllable, with the "s" simply amounting to a sloppy second "g".
And people say English is hard to learn? Hah!
- TheEngineer - 11-18-2005
Okay...here I come into the Fray.
Georges is one syllable
DuBoeuf is two and the first is Du (as in "Doo") and the last is Boeuf (where the "oeuf" is the same as the word "egg" or "Oeuf" and the sound is like "Neuf" as in the Chateauneuf-du-Pape)