It is funny how simple things can bring such pleasure. It is kind of amusing to me that a supposedly less than wonderful wine like Beaujolais Nouveau can be so good and yet not considered to be a really fine wine.
The Beaujolais Nouveau story is kind of interesting. It is a young wine, a wine that is just fermented for several weeks, made of the gamay grape, in a process that goes back to the nineteenth century. It is a wine that is expressly made to be enjoyed young, it does not get better with age.
The name itself amuses me, French teacher that I am, as the adjective ‘nouveau’ is one of several adjectives in French that precedes the noun instead of following the norm, which is following the noun. At times, I just want to put that ‘nouveau’ in front of Beaujolais, but the adjective following the word ‘Beaujolais’ is again something that makes this wine special.
Marketers are the people who brought this wine to the forefront, creating a sensation out of it. The timing of the wine production is also special as it is just before the American holiday of Thanksgiving.
I have not usually chilled it, but I am going to now, just a bit. They suggest it for this light, red wine. I remember my friend Fabienne telling me that it should also be the practice for Pinot Noir, but the last time I told her that she told me that I must have been confused. To my mind, a good Pinot Noir or a Beaujolais Nouveau would benefit from just a tiny bit of a chill.
We often buy the Beaujolais Nouveau for Thanksgiving, which was probably the original intent of the marketing. This year, I had a Groupon Bordeau from Splash. I got three bottles of a 2012 Bordeaux for a very good price. We settled on that for Thanksgiving, but Mike started out on the Beaujolais Nouveau we had bought the day before. He continued with it and was not disappointed. In my head, despite the fact that the Bordeaux was superb, the Beaujolais Nouveau is perfect for the celebration.
Get your bottles of it while you can!