Beaujolais Nouveau

Even though the fascination and the novelty of Beaujolais Nouveau has diminished substantially, it still an event carried out each November on the third Thursday of the month. BN began as a local phenomenon in the local bars, cafes, and bistros of Beaujolais. Each fall the new Beaujolais would arrive with much fanfare. Get your's today!

Remember it is made to quaff immediately, not a wine left to be stored for a long term. If you interested in BN, it also available on a regular basis in the form of Haut-Beaujolais or Cru Beaujolais, which are generally more concentrated versions of BN. One thing that makes really makes BN different from the way other wine is produced is the use of Carbonic Maturation which tends to give the wine a banana or eggnog notes in the nose and candied quality on the finish!

If you never have tried this wine, seek it out and give it a swirl. Could also pair nicely with your Thanks Giving meal.

This is same wine I picked up off the shelves of Henrys in San Diego on Thursday and shared with my wife before dinner. Interesting little quaffer for the money. Closure was a synthetic cork with typical notes of banana in the nose and a candied dry cherry on the palate, a short to medium finish. A wine is best served chilled with cheese and salami a true bistro wine. I would love to hear your experiences with this wine. Cheers!