eguth
pfm Member
A late arrival at the Beaujolais ball. Interesting that a couple of CT reviewers mention banana flavours - it’s exactly that taste that put me off the stuff for many years, probably as a result of being force-fed too much N***eau in France - but I didn’t detect any such thing here, nor in the other Bojes I’ve tasted recently from Brun and Burgaud. Both reviewers suggested that is an inevitable by-product of carbonic maceration, but then it looks like they were having an online tasting - perhaps they let teacher’s tutorial influence their thoughts a little.
This wine is light and lovely, and I suspect three-quarters of the bottle will have disappeared by the end of the night. But hey, it’s only 12.5%, and my calculator tells me that compared to my normal 14.5% or so I’m allowed to drink ‘loads more’. And it’s Sunday, or maybe Friday (I admit I’m not certain) so it’s all fine.
I rather liked the notes from the French CT reviewer who said it was ‘straight, not deviant but no fun.’ I wonder how I can get invited to one of his tastings?
Best of all, it didn’t f**k up my Coq au Vin.
Regnie is my favourite...massively underrated.
Beaujolais 'nuveau' was a con designed to sell immature wine to gullible Brits.
I am a decanter. I LOVE decanting red wine: even ordinary wine. The result is never worse.
My decanters range from 20th cent. to 18th.
Almost all are lead crystal. I make it a rule to not leave wine in for more than a few hours: never overnight. I pour it back into the original bottle- which is invariably ordinary glass. The wine often tastes better after a few days.
I find that., days later, the contents have improved.
Why are so many 'Masters of wine' misleading?