The season of young wine: where to try Beaujolais Nouveau in Moscow
“Beaujolais Nouveau has arrived!” November 15 of this inscription appears in the window of every restaurant in France (and the world). Where did this tradition and why is it so readily adopted the whole world? Tell the sommelier of the Moscow cafes “Michelle”, which has been nine years guests gather for the season of Beaujolais.
November 15, 2018 at 13:59
The third Thursday of November is the celebration of “new Beaujolais”: in the restaurants start to serve wine from the new harvest. This custom appeared in the mid-twentieth century, but few know that it arose not from the tendency of French winemakers for the holidays. Rather, for the sake of profit.
Beaujolais wine is made from grape variety “Gamay”. It is, as a rule, not adapted to long storage, but Matures much faster than the famous Bordeaux or Burgundy wines. Beaujolais has a bright berry taste, special flavor and (most importantly) almost complete lack of tannins. Half a century ago, the winemakers of Beaujolais decided to wrap the obvious shortcomings of their product for good and, together, proclaim the third Thursday of November the wine festival of the new harvest.
Today the traditional celebration held as follows: on the Central square of the town bozho, where the pre-installed barrel with a young wine, local winemakers come out with lighted torches from the vine. Exactly at midnight from Wednesday to Thursday fireworks from the drums starts to “Beaujolais Nouveau”.
A few days before the holiday of millions of bottles of a cheeky red begin to travel around the world. They say that winemakers still is competition, who will be sent to the most distant part of the world a bottle of their Beaujolais Nouveau. Interestingly, the biggest consumers of wine which year in a row are the USA, Japan and Germany. However, became famous and therefore got into the Guinness Book of records because of its price of $1450 the glass was drunk in an English pub.
It argued that “Beaujolais Nouveau” is not combined with food. But it is not so: the French themselves are served together with him the cheese, for example, acute season, dry Pierre d’or (brewed from goat and cow milk) or a classic Camembert. Surprisingly, it was Beaujolais goes well with any egg dishes, but if they added smoked meat and herbs, the meal turns into a real gastronomic journey.
Traditionally on the feast of young wine, the French cook beef or rabbit: first soaked in the Beaujolais, then fry it in spices, and then stewed in red wine. This dish is usually prepared for the future and every day it only gets richer. For those who can’t give up fish, too, there is an option in wine to marinate the eel and even a boiled trout. But it is rather unique dining experience for gourmets.
In the cafe “Michelle” we follow the classic rule of combination and serves the dishes which are simple and correspond to the Beaujolais region. This year with a glass of red young we recommend the salad with goat cheese and beets, tender duck breast with pear and celery puree and, as an alternative, Mediterranean risotto with saffron and seafood. For dessert serve pear in wine with chocolate cream and a small Golden dome.
Traditionally on the third Thursday of November cafe “Michelle” will celebrate the holiday of young wine Beaujolais Nouveau. This year chef “Michel” has decided to use the most gastronomic combinations that accentuate the slightly rough texture of wine and will be a perfect addition to the wine during the feast. Traditional salad with goat cheese and beets will be a great “aperitif” and a great main dish for those ready to start their evening with Beaujolais.
Duck breast with pear and airy puree of celery as an alternative, Mediterranean risotto with saffron and seafood are not only traditional menu items a young wine, but also thanks to its lightness and a win-win combination can equally well accompany a more Mature wines. For dessert this year relies classic – pear in wine with chocolate cream. Dense, soaked in wine pear, with a small Golden dome is buried in wine along with “log” of chocolate with cinnamon and nuts.