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The Beaujolais area, although part of greater Burgundy, is very distinct on many accounts. The villages have a differ...Read more...
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Food Pairings for Joseph Drouhin Beaujolais Villages
A nose of cherry, very mild (was served chilled). No tannins, and some hints of minerality. Very light. Some light tannins on the finish. Tasted as part of a Beaujolais Boat Cruise
Smooth and fruity with good plums and red fruit, soft tannins.
The Beaujolais area, although part of greater Burgundy, is very distinct on many accounts. The villages have a different look : instead of slate, the houses have roofs made of red tiles reminiscent of Provence and the Mediterranean world. The soil, too, is pink granite (and not limestone as in Côte-d'Or). This is where the Gamay grape is king. The type of pruning used in Beaujolais is called "gobelet" : no wires between the vines ; each plant grows by itself, independently from the others. Maison Joseph DROUHIN has always been deeply involved with the Beaujolais region and was indeed a pioneer when, in the early fifties, they were the first to bottle and ship Beaujolais Nouveau. As for Beaujolais Villages, it is a careful selection of various "terroirs" and micro-climates, all contributing to make this wine synonymous with charm and conviviality. It has a bright purple colour, a very intense nose, reminiscent of violets, peonies and red berries. On the palate, it has a silky smoothness, and its delicious fruit lingers for a long time. Beaujolais Villages is very versatile with all kinds of food, especially simple and flavourful dishes such as hors-d'oeuvre, charcuterie and white meats.
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