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+--- Thread: Beaujolais (/thread-647.html)
- Tyrrell - 07-07-2003
Last December the love of my life purchased two bottles of Beaujolais Nuevo. We opened one with friends and found it to be less than enjoyable. We’d read that the tradition of drinking Beaujolais before new years was ill considered and that the wine would be improved by letting it sit until May. Now May is a few months in the past and the specter of last December’s bottle is fading from our thoughts.
What food can we fix with a Beaujolais (not so) Nuevo that will compliment it best? (I remember the first bottle being very jammy but my SO is not fond of peanut butter and jelly sandwiches)
[This message has been edited by Tyrrell (edited 07-07-2003).]
- Kcwhippet - 07-07-2003
Well, there's Beaujolais and there's Beaujolais Nouveau. The latter is bottled soon after fermentation is complete and is released here in time for Thanksgiving. It's meant to be drunk very young, while it's still fresh and fruity. It's not really meant to last much past six months, if even that long. Beaujolais, not of the Nouveau variety, is a whole different wine. Even though it's also made from the Gamay grape, it can easily age a few years and is a wonderful wine with some age. Personally, I wouldn't reach for an older BN as my first choice to drink.
- Tyrrell - 07-07-2003
Thank you for the reply. I had a (Standard issue?) Beaujolais last year that I really rather enjoyed. However my present conundrum is that we have a 9 month old Beaujolais Nuevo and we're hoping to find some food to pair with it.
Taking your warnings to heart I'll be more than ready to send it down the sink if it displeases us but we'll at least have to try to make something of it.
- Innkeeper - 07-07-2003
I would make it into Sangria. There is a recipe folks have enjoyed currently up on the Novice thread.
- Georgie - 07-07-2003
Had your Sangria again last night at a barbecue, IK. Delish!