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 | 2008 Potel-Aviron Beaujolais Villages
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Ratings and Awards
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Awards:
None Recorded |
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Varietal:
| Other Red Wines
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| | | Score | User | City | State | Country | Tasting Notes | Time |
| 75 | | | 89 | JaneGarvey | Atlanta | Georgia | USA | So much fuss gets made over Beaujolais Nouveau, released each third Thursday in November, that the real McCoy seems to get lost in the shuffle. If you can find a Beaujolais Villages, a cut above a wine just labeled Beaujolais, so much the better as its grapes come from any of 30 villages. To be a proper Beaujolais enthusiast, you’ll get a cru Beaujolais, whose grapes come from 10 specific villages. But those can be tough to find, so let’s look at this Beaujolais Villages for a well-priced, fine-tasting piece of work. A joint project between Nicolas Potel and Stephane Aviron, this wine is a light-bodied dry red wine showing a lovely purple red color. The aromas immediately reveal the customary whole berry fermentation (a/ka carbonic maceration), with bright red raspberry fruit and hints of brown baking spices. On the palate, the fresh red fruit character is mouth filling and lingers on the palate. All red Beaujolais is made from the Gamay Noir à jus blanc grape, which isn’t very tannic. (Whites are mostly Chardonnay, and rosé is a growing category.) Only 500 cases of this one come to the U.S. Very important: Best served slightly chilled, about 55-58ºF/13-14ºC, in medium-sized tulip-shaped glasses, it’s the stuff of French bars and bistros. Do not cellar. Foods: mild salamis such as rosette de Lyon, smoked turkey or chicken (singularly yummy); roasted Cornish hen; ok with duck, roast chicken or turkey with sausage dressing; composed salads; fried chicken
Grapefields | 11/01/2009 |
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