Page Two of Beaujolais
Good Food Partners: Omelets; quiche; lentil soup; salads; grilled vegetables; fish; shellfish; sandwiches; croque monsieur; roast, fried and jerk chicken; chicken pot pie; coq au vin; turkey, including Thanksgiving dinner; game birds; ham; veal; hamburgers; pâtés and terrines; charcuterie; cold cuts and other picnic food; lamb; pork; beef; venison and other game; stews; grilled fish (including salmon and tuna) and grilled meats; barbecue; curries and other spicy cuisine; stir fries; mild to strong cheeses; fresh fruit
Recommended Wines
2005: superb vintage, wines more ageworthy than most; 2006: very good vintage
Much Beaujolais is produced by large négociants, who buy grapes and wine from growers. They then blend, bottle and sell the majority of the wines using their own labels, although the wines of their top growers are sold as estate wines. Georges Duboeuf, known as the King of Beaujolais, is the largest négociant in the region. He markets about 30 million bottles of wine a year, roughly 15 percent of the region’s annual output. Robert M. Parker Jr. wrote in his Wine Advocate newsletter some years ago: “I am solidly in [Duboeuf’s] corner as one of the world’s most notable producers of high-quality, reasonably priced wine.”
2006 Georges Duboeuf Beaujolais-Village Flower Label
2006 Georges Duboeuf Morgon Jean Descombes
2006 Georges Duboeuf Fleurie Flower Label
2006 Georges Duboeuf Juliénas La TrinQuée
In her book The Wines of France Jacqueline Friedrich writes, “It is in Beaujolais ... that Louis Jadot produces wines to die for.” Friedrich singles out the “Combe aux Jacques, which is so delicious and succulent you want to dive into it,” the “Côte du Py, [which] approaches the profound” and the Morgon from Château des Lumières. Others to try:
2006 and 2007 Domaine Louis Jadot Beaujolais-Villages
2005 Domaine Louis Jadot Château des Jacques Moulin-à-Vent
There is life in Beaujolais beyond Duboeuf and Jadot.
Nicolas Potel, whose father owned a domaine in Burgundy, and Stephane Aviron, of a Beaujolais winemaking family, have teamed up to make Beaujolais and Burgundies of character and individuality. They use classic Burgundian fermentation for their Beaujolais, which are seriously delicious.
2005 Potel-Aviron Juliénas Vieilles Vignes
2005 Potel-Aviron Chénas Vieilles Vignes
2005 Potel-Aviron Moulin-à-Vent Vieilles Vignes
2005 Potel-Aviron Morgon Cote du Py Vieilles Vignes
2006 Joseph Drouhin Moulin-à-Vent (from a top Burgundy grower- négociant)
2007 Mommessin Grande Réserve (now in a 100% recyclable aluminum bottle complete with chill indicator!)
2005 J.J. Vincent Morgon Charmes
2006 Château de la Chaize Brouilly
2006 Château de Pizay Morgon
Award-winning author and certified sommelier Sharon Kapnick has written about food and wine for many magazines, including Time, Portfolio, Food & Wine and Hemispheres, and many newspapers, thanks to the New York Times Syndicate. She contributed several entries for the Oxford Encyclopedia of Food and Drink in America.
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