It’s that time of the year! On the third Thursday of November, the wine world welcomes the release of what has become the most commonly associated wine with the region, Beaujolais Nouveau. What began very humbly as harvest wine, made very quickly using a method known as Carbonic Maceration (Carbon Dioxide pumped into a sealed tank with the grapes fermenting from the inside out), has evolved into a highly publicized event celebrated the world over. The wine itself is incredibly fresh, light, and easy to drink. No essence of smoked manure or instant mouth drying tannin to report here! In the case of Joseph Drouhin’s 2013 Beaujolais Nouveau, which we have here at the goat, blackberry, dark cherry, bubble gum, and banana peel fill the fruit basket, both on the nose and the palate. Just in time for Thanksgiving!
2013 Joseph Drouhin Beaujolais Nouveau – $14