Andre’ — “I would imagine that my introduction to Beaujolais isn’t much different from most people. Around the third Thursday of November the Beaujolais Nouveau arrives! (Just in time for Thanksgiving). For me it was as a recent culinary school graduate. I was then and still am today, drawn into the excitement or hype surrounding an annual event. Back then the new Beaujolais was a big deal. The French government decided long ago that if you wanted to grow grapes, produce wine and sell it with the vintage listed on the label that the third Thursday of November was the absolute earliest that you could release a quality product, So the hype surrounding the release of the newest vintage was quite grand. The trip from vineyard to airport, a ride on the Concorde and then a limo into Manhattan. Which would be the first restaurant to serve the Beaujolais nouveau? Although a relatively simple wine it was good. The problem was that you were paying for that flight on the Concorde. You were paying for the hype. As time went on, the wine became less and the media attention waned. I can remember receiving the wine a day early as long as we promised not to sell it until the correct hour. Unfortunately many people’s only taste of Beaujolais is the nouveau. A less than special wine at an inflated price. Which on an off-year can taste much like a slightly alcoholic grape juice.
The real story of the Beaujolais lies in the Cru Beaujolais. All of these wines are made from the Gamay grape. (Beaujolais is the region in which the grapes are grown) Within that region lies , from north to south Saint-Amour, Juliénas, Chénas, Moulin-à-Vent, Fleurie, Chiroubles, Morgon, Régnié, Brouilly and Côte de Brouilly. Which brings us to the heart of the matter, Henry Fessy Moulin a’ Vent 2009. The last time I checked it’s 2011 and the vintage of this wine is 2009. Nothing nouveau about that.
This is a perfect summer red. Medium bodied with ripe cherry fruit and a touch of cola. The slight spiciness will help it stand up to almost anything that you are pulling off the grill. I tend to chill Beaujolais a bit. Don’t put it in the fridge when you get home. But, if you are entertaining let it cozy up to the whites in the ice bucket for a few minutes.
If you have never tried Beaujolais I hope you’ll give this wine a go. If you have tried Beaujolais and not been impressed, then you owe it to yourself to take this wine home tonight.”
From the winemaker:
“This wine has impressive colour and intense aromas of red and black fruits such as blackberry and blackcurrant. There are also spicy notes along with liquorice on the finish. With great balance, this is a concentrated, well-structured wine with very pleasant silky tannins.”
Rating:
This wine was given a 90 point rating by Wine Spectator.
Availability:
2009 vintage in a 750 ml – Standard Bottle is currently in stock at Byram and Hackettstown for $14.99 a bottle, $80.95 a 1/2 case with a 10% half case discount, and $143.91 a case with a 20% full case discount. SKU#25925
About the Chef:
Andre’ de Waal is the owner of Andre’s Restaurant &Wine Boutique in Newton NJ. For more information about Andre’ and his restaurant, visit www.andresrestaurant.com
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