This Juicy and Light Red Is the Ideal Companion to a French Charcuterie Board
Is that time of the year: The phrase “Le Beaujolais Nouveau est arrivé” appears on the boards and the world celebrates the arrival of the popular vin de primeur. The main appeal of this fruity, youthful red from Gamay is that it’s drank on the same year the grapes were harvested in (most Old World wines, even when young, are released the following year).
While nowadays, wines from the southern hemisphere arrive to our shelves with the current year on the label (harvest time goes from February to April in the south so they’ve a few months to mature the wine before the year ends), there is still a tradition of celebrating the new harvest in which we’ll happily partake. However, there’s more to Beaujolais than a glass of nouveau the third Thursday of November.
Château de Fleurie 2015 is a good example of the finer side of the region. Fleurie is one of the region’s ten Cru or areas with distinctive quality, and one of the most popular appellations in Beaujolais. It’s bright crimson and with a combination of pleasant aromas of ripe sour cherry, cranberries and a touch of sweet spice. A subtle floral touch comes to life after a bit of swirling.
On the palate, soft and gentle tannins stay in the background while the fruit’s intensity and a not too shabby ABV of 13.5% balance in the spotlight.
It is on that sweet spot where it’s not simple, yet it retains freshness and a fruity appeal that will please a wide range of palates. It will go very well with Thanksgiving turkey or with a cheese and charcuterie board. If you go for the board, include saucisson, a curated sausage very popular in the region.
Château de Fleurie 2015 is available at O’Briens Wine at €14.95 (on offer from €19.95). It’s well worth upgrading from nouveau to cru, as the difference is just a handful of euros.
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.
[TT-FOURBLOCK ID=”173877, 172523, 178928, 149140″]