Beaujolais Nouveau is released on the third Thursday of November at 12:01 a.m., a practice that was originated as a publicity stunt. I've read accounts of the wine being rushed by any conveyance imaginable to the bistros across the land, each trying to get it there before their competitors. The wine is generally touted as a great addition to both the Thanksgiving and Christmas feasts. Its pairability with the wide variety of flavors available over the holidays is, for some, legendary. I have never been able figure why, since the wine has none of the qualities we usually look for in a mature wine.
Les Vins Georges Duboeuf. You've no doubt seen his name on those bottles with the fruity labels which appear each holiday season. The company always puts out press releases extolling the virtues of the harvest. The copy was pretty much the same this year, "nearly perfect summer," "exceptional harvest," "grapes of highest quality," "among the greatest vintages" they've ever had. But this year the words rang true.
Duboeuf this year has a Beaujolais Nouveau, a Beaujolais-Villages Nouveau and a Beaujolais Nouveau Rosé, which is making its American debut, all imported by Quintessential.
The 2018 Duboeuf Beaujolais Nouveau is pretty good. The nose - Gamay grapey - is nearly all dark fruit with a smattering of spice, and that profile holds true on the palate, too. It's a clean, brisk drink that doesn't seem to fall prey to the usual complaint of being too young. The spicy angle lends it maturity beyond its years, er, weeks. Happy Thanksgiving.
The 2018 Duboeuf Beaujolais-Villages Nouveau is 100% Gamay wine is considered a fuller-bodied beverage than the typical Beaujolais Nouveau. There's more complexity in it due to the granite-and-schist-laden soils of the 38 villages. They made 85,000 cases with an alcohol number of 13% abv. It sells for $14. The wine is medium-dark and smells earthy, full of minerals, almost like dirt with a rusty nail stuck in it. Good earth, though. The palate shows plums and dark berries with a hefty dose of those fabulous minerals. Acidity is fresh but not overpowering, while the tannins are firm enough to handle a pork chop, if you like. The finish stays awhile and is somewhat flinty.
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