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Nov 14, 2011 01:27 PM

nouveau beaujolais? who drinks this stuff?

I meant to ask this last year and forgot but since it is coming around again, Who driinks this stuff and why? Is it just for the tradition, or do people really enjoy the stuff? I tried 3 different bottles with friends last season and gave up. It was like Kool-aid with battery acid thrown in.

Not to insult those who enjoy it but what (if anything) am I missing?

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  1. Oh c'mon. There are rotten versions and palatable versions and it depends on your palate--which is to say, lots of people who shy away from wine are sniffing, tasting and smiling when they get the sweet stuff during Thanksgiving or around Christmas...and who knows, maybe they then think about other kinds of wine or more likely, Beaujolais of a vintage or a cru. I have seen this with friends who are unfamiliar with wine and I am confident a lot of people on this board know of similar outcomes.

    1. Frankly, budnball, I don't think you're missing anything. Don't give it a second thought.

      On the other hand, perhaps a poster here might be able to give you a particular winery that you might try this year (even though your palate or those of your friends might not be as sophisticated as his/hers :-))

      1. There are good and bad versions of Beaujolais Nouveau, just the same as there are good and bad wines from Napa Valley, Chianti, Bordeaux, the Rhein -- from EVERYWHERE . . . not all Beaujolais Nouveau is "Kool-Aid with battery acid thrown in."

        THAT SAID, the key problem with Beaujolais Nouveau (as I see it) it that the stuff they're drinking in Parisian caf├ęs at 6:00 am on Thursday isn't the same as the stuff we're drinking here.


        5 Replies
        1. re: zin1953

          Now I want to get on a plane and go to Paris and have a glass at 6 am!

          1. re: perk

            Been there, done that, not at 6am..on the Champs Elysees...sigh...good times.

          2. re: zin1953

            Well, it IS more of an event. Year in, and year out, there are usually some good producers, and then some bad. In a few years, it seems that most do an enjoyable wine, and then, some years it seems that almost no one does.

            What so often happens, though, is that many will assume that ALL BJ's are about Noveau, when they are NOT! Many miss some interesting, and complex wines, just because of the BJ designation. That is a shame.


            1. re: zin1953

              By complete coincidence on my first trip to Paris I arrived on the third Thursday of November (1997). I didn't even know what was going on but inside every bistro and restaurant I went there were these small barrels on the bar and people INSISTING I have whatever it was; and to forget the Cotes du Rhone I wanted instead. Tasted very simple like juice. I didn't get what was happening until I returned home and told friends about it.

              1. re: Chinon00

                This is one of the evnts in life that one can enjoy in retrospect. The telling of the story increases the enjoyment. I like these life experiences sometimes even more afterwards. Thanks for the telling of it here.

            2. I have not in some years, but then we have enjoyed much of this wine. It's more an "event," than a wine, but can be fun.

              Now, we enjoy much more Cru BJ, than Nouveau, but that is just us, and should never reflect on N BJ, as it is often a good "picnic wine."



              1. Are you kidding???? I love a good gamay! ;)

                I also love a good rose or cranberry wine with a turkey or chicken sandwich. ...also great on a hot afternoon with goat cheese and pesto crostini...........or a PBJ :)

                The trouble is in finding a good one.They are *supposed* to be light and fruity. If you taste a battery acid taste- then that would NOT be a "good one". If you don't like anything that is light and fruity in a wine (period)- then it is doubtful that even a good one would taste good to you. I tend to drink these types of wines on a weekend lunch thing- I also like hard apple ciders, champagne cocktails and Sangria in the same way. All should be very chilled or cold.

                6 Replies
                1. re: sedimental

                  Well at least this gives me some idea of my problem. I was treated to room temp red wine presentation, where this should be cold. Even great champagne tastes like crap at room temp!

                  1. re: budnball

                    I don't know if it "should be" but it was served to me very cold in Paris. I was there for New Years Eve one year and there is no shortage of NB that time of year!

                    I always had Cru Beaujolais "chilled" -but in Paris I was always served the NB quite cold -and I really came to appreciate it that way. It is an "easy drinker" . I would suggest you try another bottle served colder and with some lunch type food- I bet you change your mind about it.

                    1. re: sedimental

                      Shouldn't it be abbreviated BN and not NB?

                      The first of the year is pretty much the end of the season for BN.

                      1. re: Steve

                        Yes. I guess I had a bout of Lis Dexia.

                    2. re: budnball

                      Maybe not "cold," but definitely chilled down a bit.