With traditional Christmas dishes, be it tourtière, cipaille, turkey, stuffing, even small hot dog sausages in HP cherry sauce, it is best to opt for a light and fruity wine that brightens up. the throat. In this game, no one does better than Beaujolais.
From the outset, get the idea of monolithic and sanitized Beaujolais out of your mind, diluted, soft and leaving the impression of drinking … Kool-Aid. I’m telling you the real deal. Gamay cultivated, harvested and vinified with seriousness and passion. Wines that sing about the terroir. With its fruitiness, its natural acidity, its bewitching scents, Beaujolais can go perfectly with holiday season dishes. Here are two new features not to be missed!
Drink less. Drink better.
Quentin Harel, Domaine de Buis-Rond, Buyon 2018, Beaujolais, France
- $ 20.30 – Code SAQ 14558793 – 12% – 1.2 g / L – organic
A novelty for me. Impossible not to smile at the first nose. The impression of running in a field in spring, of tasting the June strawberries. We perceive a little birds that jazz up the scents, which adds to the pleasure. The wine is silky, fresh, energetic, precise while remaining simple. Best after 2-3 hours of operation, it deserves a passage in a carafe if you plan to drink it together. A wine with a heart and a stunning drinkability. Serve fairly chilled. Drink over the next 2-3 years.
Yann Bertrand, Phénix 2019, Fleurie, France
- $ 44.50 – SAQ code 14222675 – 13% – 1.2 g / L
Another wine of which the only thing I knew was the appellation. With Morgon and Moulin-à-Vent, the commune of Fleury produces some of the best Beaujolais wines, some of which can improve for many years. On opening, the wine appears on reserve with a discreet nose and a monolithic palate. By oxygenating over a few hours, it gains in nuance and intensity. A nourished fruitiness giving a material both silky and vibrant. A sappy wine with a long, fragrant finish reminiscent of pencil lead. More intellectual than carnal, but the quality is undeniable.
*** 1⁄2 $$$$