This is fresh and fruity, cherries and rhubarb, with a spicy cayenne and white pepper background. This is a moderately priced, juicy, fruit-driven blend. Drink it a bit cool and match it with grilled summer vegetables. WHO Paul Jaboulet Aine'-read more-
Not a big fruit-juice wine as in other years. Floral and new strawberries aroma, not very expressive flavors. Clunky tannins crying out for light, salty food. WHO Georges Duboeuf WHAT Gamay, Beaujolais Nouveau WHERE France, Burgundy, Beaujolais WHEN 2009 HOW-read more-
More of a "real wine" than typical Nouveau. Slight whiff of strawberry over good red fruit aromas. Enjoyable blackberry flavors and balanced tannins. WHO Georges Duboeuf WHAT Gamay, Beaujolais Nouveau WHERE France, Burgundy, Beaujolais WHEN 2009 HOW MUCH $10.99 (advance-read more-
More like an ageable wine than a Nouveau. Cherry juice aroma with a pleasant touch of floral in the flavor and enjoyable cherry flavors. Good medium body and very nice tannins. WHO Joseph Drouhin WHAT Gamay, Beaujolais Nouveau WHERE France,-read more-
With 2009 being one of the better vintages of the past half century in Beaujolais, ironically its not necessarily a top year for Beaujolais Nouveau, especially if youve gotten used to a fruit juice-y style Nouveau. The 2009 Beaujolais wines-read more-
The more one delves into the subject of wine and food pairing, the more frequently one finds conflicting recommendations. Optimal (and yes, even ideal) wine and food pairings are not just a matter of culinary heritage. There is real science-read more-
Long considered the blue-collar workhorse of the winemaking process, operating sub rosa, yeasts have recently taken center stage in many conversations about wine and the desire to emphasize the expression of vineyard apart from human and technological influence. At the-read more-
Tart, fresh cherries and strawberries, smoked meat, and a hint of sea salt. There is also a sense of old velvet, a dusty musky earthy flavor coming mostly from dusty sweet tannins. A fairly tight streak of acid will make-read more-