Flight of three Beaujolais Crus

[wondersofwine]

At Bistro 100 in Charlotte, NC, I chose to taste 2 oz. each of three cru Beaujolais. They were all from Georges De Boeuf, but of different vintages which made a direct comparison less telling. The three were a 2000 Morgon, a 1999 Fleurie, and a 1998 Moulin-a-Vent. IMHO they became progressively more intense and complex (because of the cru or the age of the wine?)
The accompanying description said Beaujolais wines are among the world's most "gulpable"--best young but can age nicely for up to five years. I found the fruit described for the Morgon but couldn't detect the chocolate. I have yet to definitely say to myself "Oh, yes, this wine has a chocolate flavor" but I did come closer to finding a hint of chocolate in the Fleurie. I also found the Fleurie to be the most "gulpable" of the three. The Moulin-a-Vent required a little more thought and possessed something extra to add complexity. Rereading the description, it was said to have scents of violets, anise, and wilted roses. I won't pretend to have detected wilted roses but violets or anise might account for that something extra in the bouquet. The 1998 did not seem at all faded and may go for several more years. I would like to find a bottle to take home. I accompanied the wines with crusty French bread and soft Brie, stuck with water during the artichoke appetizer (steamed in lemon-water and in a lovely lemon-sage sauce). Returned to the wines with veal paillard (thin scallop of veal) on angel hair pasta topped with mushrooms, large spinach leaves, and seasoned Italian plum tomato. The pasta and veal had a delicate brown sauce. The wines were consumed before I got to dessert--strawberry gelato in a tuille (thin wafer pastry) with mixed berries and cappuchino.
(The night before I ate very well at another Charlotte venue, the Bijoux, with seared salmon with wild mushroom vinaigrette and an accompanying Volnay from Laboure-Roi).