Georges Duboeuf 1933-2020
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Andy Freude
Originally posted by Alain Maréchal View Posthttp://www.leparisien.fr/economie/de...20-8229219.php
"The Refreshment Room" does not do him justice - Beaujolais does more than refresh. I wish however, that he had concentrated on promoting the wine rather than the annual marketing funfair.
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Originally posted by Andy Freude View PostHe introduced the long-needed phrase to the English language: Le Beaujolais nouveau est arrivé.
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Andy Freude
Originally posted by Alain Maréchal View PostThere are few phrases less-needed in either English or French. The prinicipal use of a primeur wine is so that cooperatives and négociants can assess the likely quality of the vintage.
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If you were looking forward to drinking wine that, about two months before, was still in the form of grapes, then your palate is so debased as to be almost irrecoverable. Why not wait a few years and drink it as intended? If you like a light, fruity wine, ready in a year or two, try a little further south - Côte-Roannaise.
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Andy Freude
Originally posted by Alain Maréchal View PostIf you were looking forward to drinking wine that, about two months before, was still in the form of grapes, then your palate is so debased as to be almost irrecoverable. Why not wait a few years and drink it as intended? If you like a light, fruity wine, ready in a year or two, try a little further south - Côte-Roannaise.
"Given that Beaujolais is light and fruit-driven, most wines are best consumed within the first year or two of bottling (apart from Beaujolais Nouveau, which should be consumed as soon as possible). "
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Over the years I have enjoyed many a Beaujolais Nouveau evening and feel sad that in the C21 th the tradition has been largely lost. Not every year had great wine but it was always a calendar date to celebrate. M Deboeuf made some excellent wine, and no doubt there will continue to be many good bottles produced in the region. ...and yes there is some lovely Roannaise too.
RIP Georges
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I think, Andy, you may not realise that BN is the same pressing that is intended for storing to become Beaujolais proper. The wine develops notably in barrel and bottle, and becomes ready for drinking in about a year. You could, if you wished, drink it about six weeks after pressing (as BN), but why not wait for it to develop into a decent product? We are not short of drinkable wine. I have never enjoyed a BN evening - I loathe it.
I have discovered as tribute a chill Duboeuf Beaujolais 2017 in my cave which I think will be ready for drinking and will be an appropriate match for the medallions de porc which I am promised.
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Andy Freude
Originally posted by Alain Maréchal View PostI have discovered as tribute a chill Duboeuf Beaujolais 2017 in my cave which I think will be ready for drinking and will be an appropriate match for the medallions de porc which I am promised.
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Originally posted by Alain Maréchal View PostI think, Andy, you may not realise that BN is the same pressing that is intended for storing to become Beaujolais proper. The wine develops notably in barrel and bottle, and becomes ready for drinking in about a year. You could, if you wished, drink it about six weeks after pressing (as BN), but why not wait for it to develop into a decent product? We are not short of drinkable wine. I have never enjoyed a BN evening - I loathe it.
I have discovered as tribute a chill Duboeuf Beaujolais 2017 in my cave which I think will be ready for drinking and will be an appropriate match for the medallions de porc which I am promised.
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The two BNs I had in November were possibly the best I’ve ever encountered; one from Waitrose, the other from Asda. Much fleshier and less watery than usual, but retaining that ultra-fresh fruity gluggability. I like to be reminded of the madness we got up to in the 1970s.
And, no, my palate is definitely not ‘debased’.
As for Georges, accused of debasing some of his wine with inferior stuff, he may have been the ‘King of Beaujolais’, selling more than anyone else, but there were and are plenty of others making superior wines in the Beaujolais crus, notably the five single-clos Moulin-à-vent from Jadot Ch des Jacques which, though still made from gamay, begin to resemble pinot noir after several years cellarage (‘pinotisation’) - delicious!
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Andy Freude
Originally posted by Keraulophone View Post.
The two BNs I had in November were possibly the best I’ve ever encountered; one from Waitrose, the other from Asda. Much fleshier and less watery than usual, but retaining that ultra-fresh fruity gluggability. I like to be reminded of the madness we got up to in the 1970s.
Want to know the secret to finding great Beaujolais wine? Learn the region. This handy little wine guide offers tricks to the region renown for its fruity Gamay-based red wines.
Beaujolais AOP seems to be the low tannin type from which BN comes. Then there are Beaujolais Villages AOP and the named Crus.
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