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Nov 22, 2008 04:04 PM

Any Thoughts on This Year's Beaujolais?

I won't apologize. I've been a Beaujolais fan since I was 5 years old, living in Paris.

It's fun & cheap, and perfectly fine with a variety of home-cooked meals.

and the dirty little secret is that it makes a Boeuf Bourgignonne and a Coq au Vin with the best of em.

I had the 2008 tonite and feel that it's a good solid B or maybe a B+

Any thoughts...?

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  1. No thoughts -- not until the Beaujolais Villages is released in the Spring . . .

    4 Replies
    1. re: zin1953

      I tasted a few on Thursday, first thing...not cheap anymore they are right up there with Beaujolais Villages, (if not more in some cases) now price wise which takes that "fun little wine" thing right off the table. I have to say I didnt notice much of a difference from the 2007's. I have to taste them for work but they tend to smell like vinegar and bananas to me...not my favorite but you should never apologize for liking them, millions of others agree with you.

      1. re: bubbles4me

        Please realize that I am 'tasting between the lines' when evaluating the Nouveau, or as it is more properly called, Beaujolais Preimeur. I just like to try a couple in November, to get a sense of what they will be like next year.

        1. re: kjmerz

          «Nouveau, or as it is more properly called, Beaujolais Preimeur»

          *Nouveau* is an official term and, by law, only Beaujolais and Beaujolais-Villages are entitled to it. There's nothing improper about it.

          *En primeur* is used for other nouveau-type wines (including cru Beaujolais) and sometimes as a generic to describe all such wines (including Beaujolais and Beaujolais-Villages).


          1. re: kjmerz

            I totally understand and I love the "spirit" of the whole Nouveau thing, we host a tasting every third Thursday of November and people love it, I was just commenting on price and how they are not my favorite. That being said I did like what Bouchard did this year putting the wine in a plastic's fun and it kept the price down as they did not have to pay as much to fly it over.

      2. I've tried several bottles of this year's Nouveau, and I think it has been a cut above vintages in recent memory. So far, I haven't paid more than $12/bottle, so I'm not finding it as expensive as others seem to have. That said, I've never found the Nouveau to be truly great or disappointing; instead, it's as you describe it -- "fun & cheap." Cheers to the wine new year!

        6 Replies
        1. re: lawstud

          Trader Joe's is selling the Duboeuf Nouveau for $12.99, and the two bottles I put on the TG Day table were greeted with much joy and cheering. I do think it's the best of these I can remember, very clean and bright with good muscle to it. Our niece, whom I did not think was a wine drinker because she always has water at my in-laws' house, had I think two I suspect her water-only policy might be due to her dislike of Papa's choice of 2BC for his house wine, and a picky palate on her part. Anyway, I'm definitely going to keep some of this around for a while.

          1. re: Will Owen

            All we have locally is the Duboeuf, and it's $10. It's OK but I don't buy it every year, so I can't really compare. To be honest, I found it a bit thin.

            1. re: comestible

              That's the preferred mode around here, clear and clean and very easy on the fruit. Just for drinking alone, I think you need a good cru Beaujolais if it's Beaujolais you want, but for a dinner wine we all liked it very much. I had some unaccompanied last night, and yes, it is a bit too lean for savoring. Not bad, though.

              1. re: Will Owen

                I found its legs to be a little thin as well, but for our friends who don't drink much wine, it was very well received. I think the relatively low tannins and fruit-forwardness was like a very adult fruit drink for our friends. We did enjoy it with some honey baked ham the weekend after Thanksgiving. Definitely worth considering with certain foods...

                1. re: bulavinaka

                  My best recommendation would be along the lines of roast turkey with sausage/oyster stuffing and brown gravy... ;-)

                  1. re: Will Owen

                    I can feel the pairing... you're always spot-on! Thanks