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 | 2009 Domaine Dupeuble Pere et Fils Beaujolais
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Ratings and Awards
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Varietal:
| Other Red Wines
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| | | Score | User | City | State | Country | Tasting Notes | Time |
| 75 | | | 92 | JaneGarvey | Atlanta | Georgia | USA | Among red wines for summer enjoyment, Beaujolais ranks among my top five choices. Amenable to light chilling--in fact, it demands it no matter the weather--Beaujolais is pronounced bow --like hair bow not like bending from the waist--jho-lay, NOT bu-jho-lay. Both the region and the wine merit more serious attention from American wine consumers than they typically get. This is one of my three tests if someone tells me he or she is a "connoisseur.” Don’t like a good Beaujolais? Then your “connoisseur” credentials are suspect. (The other two are Riesling and rosé.) Moreover, the landscape, the food and the charm of the region are superb. This example comes from a producer who has been dong Beaujolais for generations, and the vines range from 50 to 100 years old. Right there, that makes a difference. Light-medium bodied, this dry red wine shows a medium deep purple color, and floral and fruit aromas, with flavors that present a wide range of fruit characters, from blueberry to blackberry to boystenberry, loganberry, huckleberry, perhaps a touch of red currant?, and aromatic brown baking spices. Fine acidity gives this one structure, and although most sources tell you not to cellar Beaujolais, I would bet on this one for near term cellaring if well stored. (I’ve just tasted a six-year-old Beaujolais Nouveau that knocked my socks off--swore it was a cru.) Serve slightly chilled (including in winter), about 60F/15C in medium-sized tulip-shaped glasses.
Suggested Food Pairings:
Chicken or duck liver mousse; roast or grilled duck brushed with melted seedless red raspberry jam (thin it with some of the wine if too thick); beer-can roast chicken rubbed with five spice powder and cooked over indirect heat; ribs with a black cherry barbecue sauce (Whole Foods); teriyaki; grilled chicken on a bed of greens, red wine vinaigrette with olive oil (go easy on the vinegar); and don't laugh sausage and pepperoni pizza from Mo's Pizza (Briarcliff Rd.)--especially important to chill lightly, dark chocolate.
Distributors:
Northeast Wholesale | 08/01/2012 |
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