The third Thursday in November is an auspicious day for Beaujolais- the official release of the year’s Nouveau happens around the world at the same time.  It started as a marketing ploy to get people to buy the relatively cheap, easygoing wine. Fresh out of  stainless steel tanks where it was Carbonically Macerated, this alternative method of producing wine from the Gamay grape makes for unique flavors and textures. Georges DuBœf invented the craze so it seemed fitting that I try his $12 effort first.

Deep purple in the glass with watery legs (13% ABV).  The nose is classic Nouveau/Carbonic.  Bright grapey aromas, purple bubble gum, zingy cherries, red currants and red licorice.  The palate is dry with medium acidity and very low tannins, if any.  The red fruit and candy are very present whilst the grapey component is not as prominent.  The wine is mouthwatering on the back end and has a medium (-) body.  The length of the finish is shortish but I am really enjoying the freshness and vibrancy that is has to offer.  Keep in mind this wine is meant for immediate consumption, it should keep for a year or so.  I like it for what it is and would pair it with roasted chicken, grilled swordfish or even a pasta dish with red sauce.  90 points makes it a 5 star effort.  Go and get a bottle if you have never tried this style of wine- unique!  Salut….

The Gamay grape is traditionally made into wine using the carbonic maceration method in the Beaujolais region of France. This wine is a deep purple color with medium intensity aromas of blueberry, blackberry, dried flowers, orange peel, cherry bubble gum and perhaps a touch of banana.  The palate is dry with crisp tannins and medium (-) acidity.  I was not expecting the tannic grip to be so forthright.  I get flavors of blackberry, blueberry and açaí berry with a faint hint of charred oak and some orange peel.  Oak influence? A full-bodied and full-throttle expression of this usually benign grape has really thrown me as I am pairing it with a slow-cooked Eye of Round Roast, which is a low fat cut of meat.  I would prefer to pair this wine in its youth with a fattier cut of meat like Ribeye, Leg of Lamb or grilled Goat.  The finish is quite decent in length, adding to the complexity and depth of this wine.  For $25 you are getting a cru-level bottle that has decent cellaring capacity and gets 91 points from me.  5 stars- drink till 2027.  Salut….