Beaujolais Nouveau

Beaujolais Nouveau
Beaujolais Nouveau is a red wine made from Gamay grapes, produced in the Beaujolais region of France. It is the most popular vin de primeur, fermented for just a few weeks, then officially released for sale on the third Thursday of November.
What gives Beaujolais Nouveau its particular character is the method by which it is fermented: carbonic maceration. Instead of crushing the grapes to break the skins and let the yeasts and sugars get at each other, the grapes are hand picked and carefully handled so that they remain whole, with the skins unbroken. Bunches of whole grapes are placed in a vat; the grapes at the bottom are crushed by the weight of those on top and begin to ferment in the normal way, but the rest ferment individually, berry by berry. Because this fermentation takes place within the grape, the colour and flavour are extracted from under the skin, and much of the tannin on the outside is therefore excluded.
The result is a soft wine, ideal for drinking young. Beaujolais Nouveau is dominated by fruity, ester flavours of bananas, figs and pear drops. These are enhanced by the frequent recommendation to serve the wine lightly chilled, at approximately 13 degrees Celsius.

Georges Duboeuf Beaujolais Nouveau 2010
The Beaujolais Nouveau taste is the pure taste of Gamay: the light, but vivid purple pink wine oozes with soft, juicy fruit, from raspberries to strawberries to plums with hints of bananas and figs. This is extremely gluggable wine…
If you like wines that have virtually no tannins and are super fruity and light bodied, you will love this wine…Beaujolais Nouveau with its fruity notes and light body bridges the gap between red and white wine drinkers and can pair with everything from squash to turkey to cranberry sauce, salads, roasted meats, pork and cheese all compliment and are complimented by this young wine..ENJOY..
Delicious De Cecco Pastas and sauces available in Dicey Reilly’s Off Licence…

This Week’s Snippet of Info…
What does Tannin do to young/old wines?
Tannins taste hard and astringent in young wine, but act as a preservative for long lived wines, softening with age.

Available from Dicey Reilly’s, Ballyshannon
And good independent Off Licences