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+--- Thread: Beaujolais, my new friend! (/thread-18028.html)
- winerific - 03-05-2004
I may be off target here, but I had a Dudoeuf Beaujolais with a meat/marinara based lasagna this week and it was fabulous! I eat a lot of pasta dishes so Beaujolais will be on my shopping list as a regular now. Any other suggestions, maybe better ones?
Thanks.
- Tastevin - 03-05-2004
Hello Winerific. Beaujolais, what a delight. Suggest you step up to a 'Villages', and then on to the ten Grand Cru vineyards. Very many (39) of the Beaujolais villages are allowed to use 'Villages' on their labels. There are ten villages (Grand Crus) which are allowed to use their name on their labels, and the wines must show individual characteristics. These are - Brouilly; Cote de Brouilly; Morgon; Moulin a Vent; Regnie; Chiroubles; Fleurie; Chenas; Julienas; St.Amour. All these wines are different, but they are all made from the same grape, the Gamay. After working your way through these you will know what the French mean by 'terroir'. Personally I prefer Fleurie, especially when it's 4 years old. It's perfume at that age(that's how I describe it's bouquet), texture and taste are so much better than when it is in its youth. All are nice served slightly chilled, especially for me, Cote de Brouilly. Happy tasting. T
- Innkeeper - 03-05-2004
The reason the gamay based went with your menu was because of the high acidity. You can get the same result with pinot noir, barbera, and sangiovese (base of Chianti).
- wondersofwine - 03-05-2004
I'm a Fleurie fan myself and like Brouilly (from Chateau de la Chaize) especially well. I find that a Moulin a Vent is good in the 3-5 year range while some of the others I drink at 2-3 years.