GV,
Not a real fan of these, but thanks for the review. Besides, I’ve got so many other great wines that you’ve recommended it will take a LONG time to get through them all.
JW

QOTD: I am prejudice towards Beaujolais, I do have preconceived notions about it. Although I can say that I probably have them towards most varietals. I do have certain expectations for a given varietal. That being said, I look forward to the new Beaujolais tastings every November. Its a tradition. Although its probably the only time I drink it during the year.

Great episode Gary. I like the Beaujolais and think, along with Pinot Noir, it is a great red wine for the summer. Thanks for identifying the one with the “heat”, I don’t like my Pinot with heat nor do I like my Beaujolais with heat. It should be what it is — fruit forward with a great bouquet and easy finish.

Having these with light summer meals is great! My question is whether one should be chilling these prior to opening them? I get a variety of answers to that question, so I thought I’d see what people think. (20 minutes, 1hr??? How long to chill them, or don’t chill at all?)

QOTD: Yes, I’m prejudiced against Beaujolais — but not bigoted about it. That is, my prejudice is not unfair, obstinate or ignorant.

About 15 years ago I read an article about how Beaujolais was the best bang for the buck in the wine world — classic, outstanding French wine for reasonable prices. I bought few (Fluerie, Morgon, Brouilly) that had been reviewed highly, but ended up very disappointed. My recollection is that I found them on the light, acidic side, with some sour strawberry and banana fruit but not much else. I just crossed them off my list of things to try.

I’ll try one again — but only for Gary. 😉 Mark B

QOTD: Yes, I’m prejudiced against Beaujolais — but not bigoted about it. That is, my prejudice is not unfair, obstinate or ignorant.

About 15 years ago I read an article about how Beaujolais was the best bang for the buck in the wine world — classic, outstanding French wine for reasonable prices. I bought few (Fluerie, Morgon, Brouilly) that had been reviewed highly, but ended up very disappointed. My recollection is that I found them on the light, acidic side, with some sour strawberry and banana fruit but not much else. I just crossed them off my list of things to try.

I’ll try one again — but only for Gary. 😉 Mark B

QOTD: I went through a phase a few years back when I loved Brouilly and Fleurie. I haven’t had much since and the last Deboeuf B-Villages I had didn’t really help the cause but I’ll have to revisit the more serious Crus. I have a Morgon VV that I should open soon.

AotD: Nope. If you buy a quality Beaujolais there’s nothing to fear. However, I find that there are quite a few bad ones out there to steer clear of; helping to add fuel to the prejudice.

QOTD: I am not prejudice against Gamay, as I have never had one. Throw me a free shipping bone, so I can change my answer.

Up until this episode, yes,I haven’t had much interest in Beaujolais, and the stuff I’ve tried in the past didn’t move me in any way. I will definitely try the “better stuff” soon! Seems like a great summer red.

QOTD- I was prejudice until now. I will try one of the one’s you tasted today. Great episode! I have been out of town for 2 weeks and need to catch up on earlier episodes….keep them coming!

QOTD: I can honestly say no. I have no preconceived ideas about Beaujolais. I will be adding two of those wines to my cork’d shopping list!

Were you smashed by the time you finished taping all these eps, GV?

K

what’s up with the shrill birdie in the background? I kept looking up thinking there was a caged something in the office.

QOTD: It has such a bad rap. thanks for your clarifications.

what’s up with the shrill birdie in the background? I kept looking up thinking there was a caged something in the office.

QOTD: It has such a bad rap. thanks for your clarifications.

yes

QOTD: No. I like Cru B’s, especially Moulin a Vent. Goos stuff, in most cases.

No Beujolais with steak. Had one tonite was the Moulin a Vent you reviewed. Goes with a steak quite nicely. The crappy Nouveaus that have been brought out year after awful year, the DeBouef schlock that fattens all the store shelves. That has given Beaujolais a bad name, not the wonderful Fleuries, Bruilly’s and Moulin a Vents that many of us have enjoyed. Liked them better when they were $2.50 a bottle but still one of the best buys in the wine world.

Gary,
I am extremely prejudiced, I love Beaujolais. It is food friendly, running the gamut from roast chicken (the best) to many fish. Try it with salmon, sturgeon or even tuna. But even more to the point, it is the quintessential bistro wine, and low enough in alcohol that you can drink a bit more. That’s a plus, eh? The ones you tasted last well. i’m still drinking and enjoying more than ever my 2000 Thivin and Dme de Diochon. And i wish i had some Clos de Roilette left. By the way, the latter is really adjacent to and claimed by the owner to be in Moulin a Vent, not that it matters to the imbiber. Great wines, and there are so many more from the Beaujolais Crus.

$0.02 QOTD: Yes, a bit. My image of Beaujolais is light, thin, tart wines with little complexity or richness. But I have only had a few bottles and nothing better than Beaujolais-Village level.

QOTD: No. I have actually had a Beaujolais the last three years with Thanksgiving dinner. (And the last two years it was the Chateau Thivin Cote de Brouilly – what an amazing wine.) I think it’s a great summer red. Loved the show. (Do I say that every day?)

I can’t recall that I’ve ever had a Beaujolais…I gotta go pick up one to try.

My .02; I’m tired of all these Emo kids.

Never had a Beaujolais, must seek one out.

QOTD: Only thing I’ve heard was that it shoud be drank young, I would love to try one though.

beaujolais is the best for a picnic – slightly chilled with sandwiches in my experience

I am very prejudice against Beaujolais Nouveau. This is a great example of how hype and marketing can ruin wine…

That being said…

I am quite a fan of Cru Beaujolais and good Villages. My current favourite is the Dmn. de Moulin Berger Julienas. Fleurie is also very popular in Ireland (probably cause it’s easy to say) but amongst the crus, in my opinion probably not the best. For me, it’s Julienas and Moulin a Vent with Morgon not far behind.

Any word on the Didier Dageuneau episode? having his Pur Sang on Sunday…

This is smth you should do more, really … like that, kicking serious ass and debunking all that artsy fartsy nifty crap! 😀
QOTD: No, I am not and have never been so. My granddad often opened a nice Beauj, so I knew fromthe start they can be gorgeous.