I really hope you get back to winecasting soon Your videos are honestly the most informative and easily understood while I study for my WSET So many of my instructors just waste at least 30 minutes talking about themselves, their qualifications, and personal experiences and it's such a headache and waste of my time but you get straight to the point and I absolutely appreciate that!
I LOVE Beaujolais. I've enjoyed many wonderful Fleuries, and I think my most reliable wine (sold by the glass in Paris) is the Brouilly. I find all the wines from Burgundy go very nicely with poultry, beef, venison or even on their own. I am really never disappointed! :)
We enjoy your presentation as we enjoyed a Beaujolais village with a beef stew. It was really helpful to learn about the region and various characteristics of the wines there! Thanks
Great information! My favourites are Jean Foillard Côte du Py and Laurence Et Remi Dufaitre Beaujolais Julienas, both superb wines. Highly recommended.
Beaujolais is one of the few red wines I truly enjoy. So far, I’ve only had Villages, but I did buy some Cru wines (Fluerie, Brouilly, and Morgan) I haven’t opened yet.
Good explanations - thanks. A brilliant wine that suits those that don't get on with high tannin content, and actually why some people are turned off "heavy" reds - they have never tried Beaujolais. I also have a hunch that single grape wines (most are bends) cause lighter hangovers! Here in the UK one can buy amazing Crus at just £10-14 ($13-18 USA)
Fantastic video as always, love how fact dense and visual your casts are - I'm learning a lot from them. This video made me run over to the local bottle shop to explore some examples. I purchased a Fleurie, a Brouilly, and a couple Morgons. I just tasted the Brouilly (2013 Chateau de la Perriere) and found it an interesting and educative/necessary experience, though I unfortunately did not find the wine particularly magnificent. There was an interesting banana thing going on in the nose and on the palate it had strong notes of bright cherry, pomegranate, and cranberry; had medium-high acidity and low-medium tannin. There is definitely merit in the style, and I think the characteristics of carbonic maceration are quite distinct, though I am not sure I would purchase this particular wine again. I am still excited to taste the Morgons - I have two from the same producer of 2013 and 2009 vintages; I'm particularly curious of the 2009.
Thanks! Sorry to hear about the Brouilly. Hope you have a better experience with the other wines. Let me know what you thought of the '09 Morgon. Always interesting to drink a Cru with a little age on it.
Wine tasting for WSET level 3 (at home during the lockdowns). Compared an Australian Gamay from Mornington Peninsula for a Domaine De Marrans (Fleurie - Clos Du Pavillon). Not being a red drinker, I've never had Gamay before. I tried the Australian first and found it of good quality and drinkable now with a cherry, raspberry flavour. THEN I tried the Beaujolais and could immediately tell the difference in quality and its ability to age. There were still strawberry/raspberry aromas but the secondary and tertiary aromas/tastes of mineral/wet stones, pepper/spices and smoke were prominent. The intensity, alcohol and acid were higher than the Australian. Both had low tannins. I found both Gamays to have med+ to high acid. Elan Vineyard (Aust) state that they have limited interference. Because of the acid levels, I'm wondering if they used carbonic maceration.
Excellent timing on this one Winecaster-sempai! The cru's that are normally on the shelves in Norway is Fleurie and St-Amour. I think Gamay in general is a underestimated grape variety and should be more appreciated! *Q: Do you annually try a Nouveau? If so, what producer do you usually go for?* I made a video tasting George Duboeuf last year, and I am planing to do the same this year. A fun/unpretentious little wine tradition. Kanpai to you!!
+Underneath The Bottle. Thanks for that! I decided to take my own advice and just had a delicious Moulin-à-vent that I found in a local wine shop here in Seattle for under $25. You're absolutely right about underestimated (and undervalued), and while I hope to help raise the general consciousness about Gamay and Beaujolais, I'm definitely enjoying the bargain that they are in the meantime. I usually try a Nouveau every couple of years, and it's usually Duboeuf because he's a reliable producer (and makes neckties based on his label designs!). If you have any other producers you recommend please let me know. I'm looking forward to your tasting video!
So one question. I have a Gamay Noir from a high quality producer in Oregon that states 8 months spent in oak (40% in 2 yo oak, 60% neutral) - don't know if they use the semi-carbonic maceration. But - do the Cru Beaujolais producers use oak at all? Just wondering if the styles of wine making are similar. thank you !
Shari O'Donnell Great question. Cru producers will use oak, though it’ll be neutral or nearly neutral (like the numbers you cited for your Oregon Gamay) since pronounced oak isn’t the great friend of Gamay. So wood in Beaujolais is about oxygen exposure more than about flavor. When it comes to CM what distinguishes Crus from other styles is that Cru undergoes CM for longer and that ups the complexity of the finished wine. Some producers make separate batches of wine some of which have been through CM and some not, and then they blend them. And a few producers don’t use CM at all and make their Cru like you would a red Burgundy. There’s a diversity of styles out there. Hope that helps. Cheers!
Hi. Thanks for a very well organized interesting presentation...What is the wine you’d recommend for Thanksgiving? You mentioned there are better choices :-)
Hi. Thanks for the question! My next video (that should be out this weekend) will be on Thanksgiving pairing, so be on the lookout. Thanks again and cheers!
Loved that Thanksgiving wine suggestion video! Very refreshing to hear WHY some wines work better than others. Going with a Gewurtztraminer from Alsace this year.
Louis Jadot a staple for the holidays. It's a wine most people will drink who are not regular wine drinkers. Takes a lot of guess work out of buying wine for holiday meals.
Had the Louis Jadot, I prefer Thick dark red wine, like Bordeaux Merlot blends, but the Gamay is my fave in that region of France, never more then a couple glasses..
Hello. Unless something has changed since I researched the cast, here's the breakdown: There are 96 villages/communes in the whole Beaujolais region -- this number of 96 includes 7 of the 10 Crus that are named for a village/commune (Brouilly, Côte de Brouilly and Moulin-à-Vent are named for geographical/architectural features). Normally, 60 of these villages make wine under the Beaujolais AOC and the remaining 39 (including 7 of the Crus) can add their name to Beaujolais or release as Beaujolais-Villages (which is technically NOT a separate AOC). However, the Crus normally release under their own appellations, so, in practice only 32 villages use this designation. I'm pretty sure this is correct, but I'm happy to be corrected. Thanks for the question and cheers!
Some of the appellations have not been covered in this video; AOC Beaujolais Blanc, AOC Bourgogne, Gamay and AOC Coteaux Bourguignon are all part of Beaujolais. All in all a great video.
Just opened one newly arrived Beaujolais Nouveau called 'I Will Always Love You' , I mean, it's better than I expected, yes it's simple and fruity, but it doesn't lose the fun of drinking wine. I opened a bottle of 2016 Bordeaux and tastes like rot grapes, I would rather drink this than Bordeaux wine.
I really hope you get back to winecasting soon
Your videos are honestly the most informative and easily understood while I study for my WSET
So many of my instructors just waste at least 30 minutes talking about themselves, their qualifications, and personal experiences and it's such a headache and waste of my time but you get straight to the point and I absolutely appreciate that!
I really love moulin a vent! Great vid
I LOVE Beaujolais. I've enjoyed many wonderful Fleuries, and I think my most reliable wine (sold by the glass in Paris) is the Brouilly. I find all the wines from Burgundy go very nicely with poultry, beef, venison or even on their own. I am really never disappointed! :)
We enjoy your presentation as we enjoyed a Beaujolais village with a beef stew. It was really helpful to learn about the region and various characteristics of the wines there! Thanks
Beaujolais does make great cru wines and the region is very picturesque. Worth a visit if you are in the burgundy area.
So helpful. Thanks for all you’ve done for us
Best videos on TH-cam
Great information! My favourites are Jean Foillard Côte du Py and Laurence Et Remi Dufaitre Beaujolais Julienas, both superb wines. Highly recommended.
i dont know how i can thank you, u help me thru my wine journey!cheers🍷
Beaujolais is one of the few red wines I truly enjoy. So far, I’ve only had Villages, but I did buy some Cru wines (Fluerie, Brouilly, and Morgan) I haven’t opened yet.
Good explanations - thanks. A brilliant wine that suits those that don't get on with high tannin content, and actually why some people are turned off "heavy" reds - they have never tried Beaujolais. I also have a hunch that single grape wines (most are bends) cause lighter hangovers! Here in the UK one can buy amazing Crus at just £10-14 ($13-18 USA)
I love this wine. Louis Jadot Beaujolais-Villages is only 11.99 at my store. Loving the gamay and looking forward to trying the cru...
I love Beaujolais, too. Louis Jadot is a good producer. Enjoy the Crus when you try them Cheers!
Fantastic video as always, love how fact dense and visual your casts are - I'm learning a lot from them. This video made me run over to the local bottle shop to explore some examples. I purchased a Fleurie, a Brouilly, and a couple Morgons.
I just tasted the Brouilly (2013 Chateau de la Perriere) and found it an interesting and educative/necessary experience, though I unfortunately did not find the wine particularly magnificent. There was an interesting banana thing going on in the nose and on the palate it had strong notes of bright cherry, pomegranate, and cranberry; had medium-high acidity and low-medium tannin. There is definitely merit in the style, and I think the characteristics of carbonic maceration are quite distinct, though I am not sure I would purchase this particular wine again.
I am still excited to taste the Morgons - I have two from the same producer of 2013 and 2009 vintages; I'm particularly curious of the 2009.
Thanks! Sorry to hear about the Brouilly. Hope you have a better experience with the other wines. Let me know what you thought of the '09 Morgon. Always interesting to drink a Cru with a little age on it.
Wine tasting for WSET level 3 (at home during the lockdowns). Compared an Australian Gamay from Mornington Peninsula for a Domaine De Marrans (Fleurie - Clos Du Pavillon). Not being a red drinker, I've never had Gamay before. I tried the Australian first and found it of good quality and drinkable now with a cherry, raspberry flavour. THEN I tried the Beaujolais and could immediately tell the difference in quality and its ability to age. There were still strawberry/raspberry aromas but the secondary and tertiary aromas/tastes of mineral/wet stones, pepper/spices and smoke were prominent. The intensity, alcohol and acid were higher than the Australian. Both had low tannins. I found both Gamays to have med+ to high acid. Elan Vineyard (Aust) state that they have limited interference. Because of the acid levels, I'm wondering if they used carbonic maceration.
Excellent timing on this one Winecaster-sempai! The cru's that are normally on the shelves in Norway is Fleurie and St-Amour. I think Gamay in general is a underestimated grape variety and should be more appreciated!
*Q: Do you annually try a Nouveau? If so, what producer do you usually go for?*
I made a video tasting George Duboeuf last year, and I am planing to do the same this year. A fun/unpretentious little wine tradition.
Kanpai to you!!
+Underneath The Bottle. Thanks for that! I decided to take my own advice and just had a delicious Moulin-à-vent that I found in a local wine shop here in Seattle for under $25. You're absolutely right about underestimated (and undervalued), and while I hope to help raise the general consciousness about Gamay and Beaujolais, I'm definitely enjoying the bargain that they are in the meantime. I usually try a Nouveau every couple of years, and it's usually Duboeuf because he's a reliable producer (and makes neckties based on his label designs!). If you have any other producers you recommend please let me know. I'm looking forward to your tasting video!
So one question. I have a Gamay Noir from a high quality producer in Oregon that states 8 months spent in oak (40% in 2 yo oak, 60% neutral) - don't know if they use the semi-carbonic maceration. But - do the Cru Beaujolais producers use oak at all? Just wondering if the styles of wine making are similar. thank you !
Shari O'Donnell Great question. Cru producers will use oak, though it’ll be neutral or nearly neutral (like the numbers you cited for your Oregon Gamay) since pronounced oak isn’t the great friend of Gamay. So wood in Beaujolais is about oxygen exposure more than about flavor. When it comes to CM what distinguishes Crus from other styles is that Cru undergoes CM for longer and that ups the complexity of the finished wine. Some producers make separate batches of wine some of which have been through CM and some not, and then they blend them. And a few producers don’t use CM at all and make their Cru like you would a red Burgundy. There’s a diversity of styles out there. Hope that helps. Cheers!
Hi. Thanks for a very well organized interesting presentation...What is the wine you’d recommend for Thanksgiving? You mentioned there are better choices :-)
Hi. Thanks for the question! My next video (that should be out this weekend) will be on Thanksgiving pairing, so be on the lookout. Thanks again and cheers!
Loved that Thanksgiving wine suggestion video! Very refreshing to hear WHY some wines work better than others. Going with a Gewurtztraminer from Alsace this year.
Louis Jadot a staple for the holidays. It's a wine most people will drink who are not regular wine drinkers. Takes a lot of guess work out of buying wine for holiday meals.
Thanks for this...smart presentation.
Had the Louis Jadot, I prefer Thick dark red wine, like Bordeaux Merlot blends, but the Gamay is my fave in that region of France, never more then a couple glasses..
How many villages are in Beaujolais including Crus? 38-7+10 = 41?
Hello. Unless something has changed since I researched the cast, here's the breakdown: There are 96 villages/communes in the whole Beaujolais region -- this number of 96 includes 7 of the 10 Crus that are named for a village/commune (Brouilly, Côte de Brouilly and Moulin-à-Vent are named for geographical/architectural features). Normally, 60 of these villages make wine under the Beaujolais AOC and the remaining 39 (including 7 of the Crus) can add their name to Beaujolais or release as Beaujolais-Villages (which is technically NOT a separate AOC). However, the Crus normally release under their own appellations, so, in practice only 32 villages use this designation. I'm pretty sure this is correct, but I'm happy to be corrected. Thanks for the question and cheers!
Some of the appellations have not been covered in this video; AOC Beaujolais Blanc, AOC Bourgogne, Gamay and AOC Coteaux Bourguignon are all part of Beaujolais. All in all a great video.
Just opened one newly arrived Beaujolais Nouveau called 'I Will Always Love You' , I mean, it's better than I expected, yes it's simple and fruity, but it doesn't lose the fun of drinking wine. I opened a bottle of 2016 Bordeaux and tastes like rot grapes, I would rather drink this than Bordeaux wine.
You didn’t mention Beaujolais blanc
01:44
Beaojulais among young europeans is considered as rock n roll wine!
Then rock on, my friend! Cheers!