Beaujolais is one heck of a misunderstood wine.
It is misunderstood because of its association with Ã¢â‚¬Å“Nouveau, which happens to be a Ã¢â‚¬Å“far cryÃ¢â‚¬Â from the quality of village and Cru Beaujolais wines.
Beaujolais is made from the juicy, cherry-laden Gamay grape, which can be vinified anywhere from light to full bodied.
The simple Beaujolais wines can be lack-luster, but for a few great producers, while many of the Beaujolais Villages wines have a bit more meat on their bones.
The Cru Beaujolais wines, such as Morgon, Moulin a Vent, Julienas, Chiroubles, can be wonderfully complex and almost Pinot Noir-esque. These come from the specific towns or Crus which bear their names, making them reflective of their given environments or micro climates. Beaujolais is a wonderful choice for sipping throughout the autumn months as well as with Thanksgiving dinner, although we are getting way ahead of ourselves here on that note!
Here a few of our Beaujolais recommendations for this season:
1. Michel TÃƒÂªte, Julienas, Domaine de Clos de Fief, 2005
2. Louis Claude Desvignes, Javernieres, Morgon, 2005
3. Chateau de Pizay, Morgon, 2005
4. Chateau de la Chaize, Brouilly, 2005
5. Domaine Diachon, Moulin-a-Vent, 2006
6. Chateau de Raousett, Fleurie, 2005