This Thursday 17th of November, shelves and tables around the world see the arrival of a playful French visitor as they cheer to Beaujolais Nouveau, the most famous vin de primeur and a large portion of what the region bottles.
But there’s more to Bojo than the fruity red wine snobs love to hate: there are ten Cru Beaujolais, all which offer different styles and levels of complexity that show the different sides of Gamay, the grape from which all the local reds are made from.
Chanson Fleurie 2013 comes from one of the most popular Crus, located on the north side of the Appellation, where granite-rich soils contribute to give wines structure. Fleurie wines are often described as feminine due to their delicate and subtle features, and while lovers of big reds might find their demure personality lacking, those who enjoy the company of this graceful lady know that you don’t need to throw a big punch to make an impression.
This one is very typical and offers aromas and flavours of cherries and raspberries, with a hint of strawberry jam. The wine’s minerality is reminiscent of a pencil’s graphite and a soft touch of toast and dried violets speak of its maturity. Unlike Bojo Nouveaux, Cru Beaujolais can age, although often less than more robust reds, and while relatively young, it is a good idea to drink this wine now and you won’t be judged if you serve it slightly chilled.
And speaking of how to serve it, its moderate acidity and low tannins make it one of those reds that go well with dishes that the good old pairing book would match to a rich white. I would personally accompany it with a good Netflix show or conversation, but if you want to add food into the mix, try a roasted chicken or a creamy mushroom and quinoa stroganoff.
Chanson Fleurie 2013 is available at O’Briens Wines at €18.95.
Gabriela’s passion for writing is only matched by her love for food and wine. Journalist, confectioner and sommelier, she fell in love with Ireland years ago and moved from Venezuela to Dublin in 2014.
Since then, she has written about and worked in the local food scene, and she’s determined to discover and share the different traditions, flavours and places that have led Irish food and drink to fascinate her.