Beaujolais; not Nouveau!

Beaujolais is a wine region just south of Burgundy; some may consider this part of Burgundy, technically it is its own AOC (Appellation d’Original Controlle). Though about 1% of the wine production here is white wine (Chardonnay and Aligote), Gamay is the grape that dominates the region. Gamay is thin skinned, low tannins, red grape. It tends to be very light and fruity with high amounts of acidity for red wine. This region actually produces more wine than all of Burgundy, Chablis and the Maconnais put together. Most of us are familiar with Beaujolais Nouveau, which is produced very quickly then sold and is said to be a decider of vintage. The grapes are harvested between late August and early September, fermented for a few days and released to the public on the third Thursday of November. This wine now makes up about a third of all the production in Beaujolais and is kind of what people only know about the region. There are really 4 levels of Beaujolais: Nouveau, AOC, Village and Cru. The first two are traditionally served chilled (actually they say that Americans in general drink their red wine too warm and their white wine too cold). Beaujolais is not just Nouveau, some of the village and cru wines are really spectacular and tend to get overlooked because of the Nouveau association. These are great food wines and a great summer red option.

Jadot Beaujolais Village (11.99) Village Beaujolais is made up of 39 communes (a northern part of the appellation) and is mainly Shist and Granite soil composition. These wines are meant to be consumed young. The Jadot Beajolais Village comes from mostly granite soils within the Regnie cru. It is meant to be drunk young but can age for up to 5 years. Mostly red fruits on the nose and palate with a touch of that pepper flavor on the finish. These are great food wines that are very versatile or simply to be drunk on their own.

Thivin Cote de Brouilly (29.99) there is 10 Cru regions within Beaujolais. Brouilly, Cote de Brouilly, Regnie, Chiroubles, Fleurie, Saint Amour, Chenas, Julienas, Morgon, and Moulin A Vent.Cote de Brouilly is different than Brouilly because it is grown on the hillside rather that below (Brouilly appellation) The soil is mostly comprised of Granite and Clay limestone. It is robust and elegant, more concentrated flavor than the wines at the bottom of the hill. Chateau Thivin Cote de Brouilly is made from 100% Gamay, hand harvested and whole cluster pressed and fermented for 8-12 days. It is then aged for six months in oak casks. This is a proper wine. It has notes of strawberry and blueberry integrated silky tannins with a long somewhat peppery finish. It has the ability to be aged and is a great pair with poultry or duck.

Nick Agnew,

Wine Buyer, West Vail Liquor Mart