Beaujolais Nouveau in Boston
Realizing that the Beaujolais nouveau is not the greatest wine as it is "new," the experience is lots of fun. Do you know of restaurants in greater Boston celebrating?
If I was to host my own party, any suggestions of the types of cheese and sausage I should serve?
Actually, the '09 BN is better than usual.
Here's what I served at my 8th annual BN party. All the cheeses were of course from Formaggio Kitchen in Cambridge (if FK isn't the best foodie haven in Boston, I don't know what is!).
Didn't really try to match the wines with the cheeses (otherwise I'd serve the same cheeses every year, and I tend to prefer strong aged cheeses whether they go with the wine or not), just pick some interesting cheeses that my friends (~80) probably haven't tried before. And the other wines (mostly from Gordon's in Waltham) were fantastic. Managed to pick up a few Southern Hemisphere wines from 2009 to keep with the BN theme (obviously the harvest ocurring in Feb-April down there results in better wines than then the raw 11 week-old BN).
Georges Duboeuf Beaujolais-Villages Nouveau 2009, Burgundy France
Crios de Susana Balbo Torrontes 2009, Cafayate Argentina (Torrontes is the most widely planted white grape in Argentina )
Kim Crawford Sauvignon Blanc 2009, Marlborough New Zealand
Mulderbosch Cabernet Sauvignon Rose 2009, Stellenbosch South Africa
Sainte-Maure Belgique Cendrée, from Mean Wallonia Belgium (medium strong, fresh-ripened goat milk cheese)
Lake's Edge, from Salisbury Vermont (medium strong, fresh-ripened goat milk cheese)
Weinkäse Riesling & Sylvaner, from Saxony-Anhalt Switzerland (medium strong, soft-ripened bloomy rind cow milk cheese)--a great cheese, although at $15 a small disc, you pay for it
Bayrischer Blauschimmelkase, from Bad Oberdorf Allgaeu Germany (medium strong, blue cow milk cheese)--this was fantastic; apparently a German cow milk version of Roquefort, but not very salty, reminded me more of Maytag.
Hooligan, from Colchester Connecticut (stinky, washed rind cow milk cheese)
Montgomery Cheddar, from Wincanton Somerset England (strong, hard cow milk cheese)
Tir_na_nOg's homemade Parmigiano Reggiano Cravero (aged 2 years) “Frico fa respirare i morti” (crisps so tasty they can make the dead breath again), from Emilia Romagna, Italy--what is better than melted Parmigiano crips?
Abraham Black Forrest Schinken Smoked Prosciutto, from Germany
Mousee Truffee, from Formaggio Kitchen, Cambridge MA
Genoa-style Salame Ligure, from Molinari & Sons, San Francisco CA
Baguettes, from B & R Bakery, Framingham MA
Formaggio carries Comté Le Forte, which is one of my favorite hard cow's milk cheeses, anywhere, and certainly the greatest Gruyère-style cheese I've had the pleasure of enjoying.
But just today I stopped in to Formaggio South End and they have a special Comté Le Forte Reserve, just a single wheel imported for the holidays, which was wonderful. Aged another six months, the Reserve offers even more of Le Forte's delicious, nutty, oniony flavor with those characteristic crunchy whey protein crystals.
Went to Rendevous Thursday night and they featured the BN '09. I thought it was particularly good this year. And the food, of course, was even better!