Wednesday, November 26, 2008

Beaujolais? Consider "Cru" instead of "Nouveau"

Considering a friendly Beaujolais wine during the holiday season? Maybe with a Thanksgiving turkey in the States; or a Christmas or holiday meal a bit later in the season?

Think about skipping the highly-hyped Beaujolais Nouveau in favor of a Cru Beaujolais. Both are made from the gamay grape, fermented in a technique called carbonic maceration, which involves fermentation of the uncrushed grapes. The difference is one of quality and age.

Beaujolais Nouveau is harvested, fermented, bottled and shipped within a few weeks of time, resulting in a bright, friendly, light wine. In contrast, a Cru Beaujolais is bottled, stored and shipped with a vintage year in mind. Typically, the Cru Beaujolais is made from a grape of higher quality, one that will stand up to aging.

Below are a few reasonably-priced Cru Beaujolais reviewed in recent months in Spirit of Wine. Ratings and price levels are shown. Consider one of these with your holiday dining:

*** $$ Domaine de Grand Croix, Brouilly, 2005, Beaujolais, France (Find it)

**+ 2005 Georges Duboeuf Fleurie Chateau des Bachelards, Beaujolais, France (Find it)

** 2005 Morgon Domaine de Mont Chavy (Duboeuf Beaujolais), France (Find it)

** 2005 Brouilly Chateau de La Perriere DuBoeuf, Beaujolais, France (Find it)

*** 2005 Domaine de Grand Croix, Brouilly, Beaujolais, France (Find it)

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