This article deals with one of the world's most successful marketing campaigns - French red wine that comes just in time for Thanksgiving, Beaujolais Nouveau. At one minute past midnight on the third Thursday in November, this wine was released. Talk about market share, in the next 24 hours more than a million cases will be sold. Over the next year, consumers worldwide will buy more than 65 million bottles. There will be about 4 million bottles exported to the United States, and seven million in Japan and Germany. About seven hundred thousand bottles will be exported to Italy, making it similar wine, Vino Novello, reviewed in our article I Love Italian Wine and Food - Vino Novello (new wine ).
What exactly is new wine, is Beaujolais Nouveau, Vino Novello, or any other similar product? New wine from the first vintage, released in early November. The exact date depends on the country. New wines are produced by a special method, carbonic maceration, in which whole grapes ferment in stainless steel tanks, often reaching temperatures of 25 to 30 degrees Celsius (77-86 degrees Fahrenheit). This process takes about 5-20 days, and may be accompanied by crushing the grapes, which then undergo traditional fermentation for a few days. The exact procedure varies from one winemaker, but the ensuing wine is virtually tannin free. The lack of tannins implies a short shelf life. Although you do not have to drink the wine immediately, most people finish the season at Easter. In fact, the best vintage Beaujolais Nouveau can last until the next crop year. In theory you can drink Beaujolais Nouveau throughout the year. Take my advice, do not.
New wines are usually bright red or purple. They tend to be fruity, tasting cherries, strawberries, raspberries, bananas, and freshly squeezed grapes, depending on the variety of grapes used, production methods, and the area in which to grow grapes. Detractors speak of chewing gum, lollipops, nail polish, and jello. Many feel that new wine tastes of grape juice with alcohol. One thing is certain, if you do not like because the new wine, do not store it away to try it again in two years. This will improve with time.
Let me present a few tidbits of information prior to review one of the best Beaujolais Nouveau wines. This wine comes from the Beaujolais region of southeast France and is made from Gamay grapes, which was expelled from the world-famous, neighboring Burgundy region in the 1395th By law, all grapes in the Beaujolais region must be picked by hand. Champagne is the only other region in France that forbids mechanical harvesting. While Beaujolais Nouveau was first regulated in 1938, it goes back to ancient times when something like that wine is produced by the slaves. History does not record their reactions. Let's take a look at mine.
Reviewed by Georges Duboeuf wines Beaujolais Villages Nouveau 2006 12.5% of approximately $ 13
I bought this bottle after the publication of 2006 Beaujolais Nouveau (16 November 2006). It was the most expensive, and probably best of all the new wines available.
Beaujolais Nouveau of the village comes from the variety Gamay grapes grown in the Beaujolais region of southwestern France. Gamay grapes contains virtually no tannin, and so many white wine lovers feel at home with them. Wine is considered quite fruity and easy to drink. Unlike some of its weaker competitors, it did not smell of nail polish.
my first pairing of the wines included chicken in honey, garlic, soy sauce. Wine was not very flavorful, but its flavor throughout the meal more. Unfortunately, the dominant flavor is bubble gum, but there was a light flavor of red fruits.
next meal included hamburgers, accompanied by potatoes, carrots Moroccan style (spicy, the flavor was cumin) and spicy tomato and red pepper salsa. spicy food brought out the fruitiness of wine. Specifically, the acidity of wine was a good match for the salsa is acidic.
So I tried this wine with Cuba, and Kibbe, Central and Eastern specialty, balls of ground rice filled with minced meat. They were cooked overnight with potatoes in a slightly spicy sauce. Wine still smelled of chewing gum after a few days. Not much to add a meal, but get a little more expressive as it is warmed up. (Incidentally, this is not overchilled.) It went pretty well with fresh pineapple, but did not add anything to the other desert thin almond and pistachio cookies.
I have not had any French cheese accompany wine, so I had to settle for Italian cheeses. Asiago cheese is nutty-flavored, fairly strong cheese from northeastern Italy. In his presence a moderate fruity wine. The Beaujolais Nouveau was pleasant but a little thin in the face of slightly overripe Pecorino Toscano from the Tuscany region of Italy.
final decision. For many years I was a fan of new wines. I taste them every year, and am always willing to change my mind. This overpriced Beaujolais Nouveau has given me no reason to budge an inch. As we've said every September (or earlier) when our baseball team was eliminated from the pennant race, wait 'til next year.