For fermentation week you need to read Carbonic Maceration week. And from that read Beaujolais. Yes there are other wines round the world made in this method, but Beaujolais is the most available for us all, so there we are. That’s what we all tried this week. Lovely ruby red, light, and fruity Beaujolais.
Sorry this is a bit on the delayed side. I’ve had my head in the clouds all week, revising hard for my first WSET Diploma exam on Monday morning. I think it’s going in, but it’s a mazing how time just gets away from you, not just in terms of packing in the knowledge, but …
#NWTW 57 – What I’m Going To Eat With My Beaujolais Read More »
Fermentation has only gone and blood won it! That last minute electioneering from Wine By Ari has sealed the deal and it’s your pick for week 57.
I’ve got to say this has been one of the more redefining weeks of the year so far. What do I mean by that? Well put it this way, I thought I knew what I was going to expect from Beaujolais, but the variety of styles across the 4 I drank last week really got …
One of the great things about Beaujolais is that because of its light tannin and body, it’s a very food friendly wine. I’ve got a couple of “catch-ups” with friends this weekend, so I’ve got a couple of times to try some different stuff out with the wines.
So what are the things to know about what Beaujolais is like as a wine?
I always find that as much as you’ve heard of places, and you drink the wine from there, it always helps to have a picture in your head of exactly where it is in the world. So where’s Beaujolais?
Gamay, as a grape is grown in quite a few places round the world to some decent success, but it is the most famous son of the Beaujolais region. It’s what the majority of the red wines in the region are made from.
Yeah I know most people have heard of Beaujolais. Have you spent much time drinking it though? Or even made an effort to try the different areas in the AOC (that’s how the French call their controlled wine areas)? Well hopefully over the next week we can all have a try of a few examples …
#NWTW Week 11: Beaujolais from, well…Beaujolais! Read More »
Burgundy is really one of those places that is great to use to explain a few more general things. Last post I was saying about terroir and how everywhere in the world has it and is affected by it, but Burgundy’s one of those places where it’s easy to highlight the big differences it makes. …
