I love beaujolais, which is a type of wine made from the gamay grape. I even get excited about beaujolais nouveau, the grapey, fruit juice-like concoction that comes out the third Thursday of every November.
A lot of people hate beaujolais nouveau, and as a result completely dismiss beaujolais.
First, if your only experience with beaujolais nouveau has been Georges Dubeof (zhohrzh(uh) dew-buhf) you should consider trying a better version! Critics say that Dubeof’s nouveau is worse than Kool-Aid–my experience generally seems to corroborate this. However, I have had very good nouveau:
Louis Tête produces a delicious nouveau that is thirst-quenching, balanced, and easy on the budget ($11 – $12).
I have to admit that beaujolais nouveau is strange: it’s as close a red will get to a white wine. There is zero tannin versus a fair bit of acidity, a bit of sweetness and fruitiness. It’s meant to be served chilled, and meant to be gulped. Nouveau itself has a production time of two months or less, and unlike many reds it is NOT supposed to be aged.
And that’s just “new” beaujolais. Beaujolais itself is another matter that will be discussed in another post.