Thread: TN: Pink Beaujolais

On May 12, 3:24�pm, DaleW <Dwmi...@aol.com> wrote:
> Dinner had an Asian theme, citrus/soy marinaded tuna steaks, kimchee,
> tofu hiyayakko, and broccoli, wine was not Asian, the 2008 JP Brun/
> Terres Dorees "Rose de Folie" Beaujolais. Pink Beaujolais isn't common
> around here, this is a nice straightahead rose. Strawberry and a
> little raspberry, a bit lean, good acidity, clean finish. I enjoy,
> though it's not really a wine that I would search for. Pleasant. B
>
> Grade disclaimer: I'm a very easy grader, basically A is an excellent
> wine, B a good wine, C mediocre. Anything below C means I wouldn't
> drink at a party where it was only choice. Furthermore, I offer no
> promises of objectivity, accuracy, and certainly not of consistency.
> �

Never seen one let alone had one. Sounds interesting but if I'm being
honest, Gamay isn't one of my favorite varietals. I don't really like
banana and I get a lot of banana in many Beaujolais.

On May 12, 5:43*pm, "Bi!!" <rvwr...@aol.com> wrote:
> On May 12, 3:24 pm, DaleW <Dwmi...@aol.com> wrote:
>
> > Dinner had an Asian theme, citrus/soy marinaded tuna steaks, kimchee,
> > tofu hiyayakko, and broccoli, wine was not Asian, the 2008 JP Brun/
> > Terres Dorees "Rose de Folie" Beaujolais. Pink Beaujolais isn't common
> > around here, this is a nice straightahead rose. Strawberry and a
> > little raspberry, a bit lean, good acidity, clean finish. I enjoy,
> > though it's not really a wine that I would search for. Pleasant. B
>
> > Grade disclaimer: I'm a very easy grader, basically A is an excellent
> > wine, B a good wine, C mediocre. Anything below C means I wouldn't
> > drink at a party where it was only choice. Furthermore, I offer no
> > promises of objectivity, accuracy, and certainly not of consistency.
> >
>
> Never seen one let alone had one. *Sounds interesting but if I'm being
> honest, Gamay isn't one of my favorite varietals. *I don't really like
> banana and I get a lot of banana in many Beaujolais.

Do you get banana from Gamay that doesn't use 71B yeast? I've gotten
plenty of banana from DuBouef and other producers who used 71B, but
never in a more artisanal producer who used indigenous yeasts.
This is a fun wine , but not something that is compelling.

On May 12, 6:02�pm, DaleW <Dwmi...@aol.com> wrote:
> On May 12, 5:43�pm, "Bi!!" <rvwr...@aol.com> wrote:
>
>
>
>
>
> > On May 12, 3:24 pm, DaleW <Dwmi...@aol.com> wrote:
>
> > > Dinner had an Asian theme, citrus/soy marinaded tuna steaks, kimchee,
> > > tofu hiyayakko, and broccoli, wine was not Asian, the 2008 JP Brun/
> > > Terres Dorees "Rose de Folie" Beaujolais. Pink Beaujolais isn't common
> > > around here, this is a nice straightahead rose. Strawberry and a
> > > little raspberry, a bit lean, good acidity, clean finish. I enjoy,
> > > though it's not really a wine that I would search for. Pleasant. B
>
> > > Grade disclaimer: I'm a very easy grader, basically A is an excellent
> > > wine, B a good wine, C mediocre. Anything below C means I wouldn't
> > > drink at a party where it was only choice. Furthermore, I offer no
> > > promises of objectivity, accuracy, and certainly not of consistency.
>
> > Never seen one let alone had one. �Sounds interesting but if I'm being
> > honest, Gamay isn't one of my favorite varietals. �I don't really like
> > banana and I get a lot of banana in many Beaujolais.
>
> Do you get banana from Gamay that doesn't use 71B yeast? I've gotten
> plenty of banana from DuBouef and other producers who used 71B, but
> never in a more artisanal producer who used indigenous yeasts.
> This is a fun wine , but not something that is compelling.- Hide quoted text -
>
> - Show quoted text -

I never thought of it as a yeast issue but I think you're right. I do
get a fruit-punch flavor from Gamay that I include in the "banana"
group.

In article
<[email protected]>,
"Bi!!" <[email protected]> wrote:

> On May 12, 6:02?pm, DaleW <Dwmi...@aol.com> wrote:
> > On May 12, 5:43?pm, "Bi!!" <rvwr...@aol.com> wrote:
> >
> >
> >
> >
> >
> > > On May 12, 3:24 pm, DaleW <Dwmi...@aol.com> wrote:
> >
> > > > Dinner had an Asian theme, citrus/soy marinaded tuna steaks, kimchee,
> > > > tofu hiyayakko, and broccoli, wine was not Asian, the 2008 JP Brun/
> > > > Terres Dorees "Rose de Folie" Beaujolais. Pink Beaujolais isn't common
> > > > around here, this is a nice straightahead rose. Strawberry and a
> > > > little raspberry, a bit lean, good acidity, clean finish. I enjoy,
> > > > though it's not really a wine that I would search for. Pleasant. B
> >
> > > > Grade disclaimer: I'm a very easy grader, basically A is an excellent
> > > > wine, B a good wine, C mediocre. Anything below C means I wouldn't
> > > > drink at a party where it was only choice. Furthermore, I offer no
> > > > promises of objectivity, accuracy, and certainly not of consistency.
> >
> > > Never seen one let alone had one. ?Sounds interesting but if I'm being
> > > honest, Gamay isn't one of my favorite varietals. ?I don't really like
> > > banana and I get a lot of banana in many Beaujolais.
> >
> > Do you get banana from Gamay that doesn't use 71B yeast? I've gotten
> > plenty of banana from DuBouef and other producers who used 71B, but
> > never in a more artisanal producer who used indigenous yeasts.
> > This is a fun wine , but not something that is compelling.- Hide quoted
> > text -
> >
> > - Show quoted text -
>
> I never thought of it as a yeast issue but I think you're right. I do
> get a fruit-punch flavor from Gamay that I include in the "banana"
> group.

I get a fruit salad component as well. Even tropical fruits at times.
For some this could be off putting for a red wine.

Lawrence Leichtman wrote:
> In article
> <[email protected]>,
> "Bi!!" <[email protected]> wrote:
>
>
>>On May 12, 6:02?pm, DaleW <Dwmi...@aol.com> wrote:
>>
>>>On May 12, 5:43?pm, "Bi!!" <rvwr...@aol.com> wrote:
>>>
>>>
>>>
>>>
>>>
>>>
>>>>On May 12, 3:24 pm, DaleW <Dwmi...@aol.com> wrote:
>>>
>>>>>Dinner had an Asian theme, citrus/soy marinaded tuna steaks, kimchee,
>>>>>tofu hiyayakko, and broccoli, wine was not Asian, the 2008 JP Brun/
>>>>>Terres Dorees "Rose de Folie" Beaujolais. Pink Beaujolais isn't common
>>>>>around here, this is a nice straightahead rose. Strawberry and a
>>>>>little raspberry, a bit lean, good acidity, clean finish. I enjoy,
>>>>>though it's not really a wine that I would search for. Pleasant. B
>>>
>>>>>Grade disclaimer: I'm a very easy grader, basically A is an excellent
>>>>>wine, B a good wine, C mediocre. Anything below C means I wouldn't
>>>>>drink at a party where it was only choice. Furthermore, I offer no
>>>>>promises of objectivity, accuracy, and certainly not of consistency.
>>>
>>>>Never seen one let alone had one. ?Sounds interesting but if I'm being
>>>>honest, Gamay isn't one of my favorite varietals. ?I don't really like
>>>>banana and I get a lot of banana in many Beaujolais.
>>>
>>>Do you get banana from Gamay that doesn't use 71B yeast? I've gotten
>>>plenty of banana from DuBouef and other producers who used 71B, but
>>>never in a more artisanal producer who used indigenous yeasts.
>>>This is a fun wine , but not something that is compelling.- Hide quoted
>>>text -
>>>
>>>- Show quoted text -
>>
>>I never thought of it as a yeast issue but I think you're right. I do
>>get a fruit-punch flavor from Gamay that I include in the "banana"
>>group.
>
>
> I get a fruit salad component as well. Even tropical fruits at times.
> For some this could be off putting for a red wine.

I'll echo Dale's comment that it's important to distinguish the
artisanal producers in Beaujolais from the big commercial outfits. Not
only does DuBoeuf use the dreaded 71B yeast but also a technique that he
calls "thermovinification" that involves heating the must. Not to say
that the wines are necessarily bad, but they are quite different from a
Lapierre or Foillard Morgon.

Mark Lipton

--
alt.food.wine FAQ: http://winefaq.cwdjr.net

In article <guga24$414$[email protected]>, Mark Lipton <[email protected]>
wrote:

> Lawrence Leichtman wrote:
> > In article
> > <[email protected]>,
> > "Bi!!" <[email protected]> wrote:
> >
> >
> >>On May 12, 6:02?pm, DaleW <Dwmi...@aol.com> wrote:
> >>
> >>>On May 12, 5:43?pm, "Bi!!" <rvwr...@aol.com> wrote:
> >>>
> >>>
> >>>
> >>>
> >>>
> >>>
> >>>>On May 12, 3:24 pm, DaleW <Dwmi...@aol.com> wrote:
> >>>
> >>>>>Dinner had an Asian theme, citrus/soy marinaded tuna steaks, kimchee,
> >>>>>tofu hiyayakko, and broccoli, wine was not Asian, the 2008 JP Brun/
> >>>>>Terres Dorees "Rose de Folie" Beaujolais. Pink Beaujolais isn't common
> >>>>>around here, this is a nice straightahead rose. Strawberry and a
> >>>>>little raspberry, a bit lean, good acidity, clean finish. I enjoy,
> >>>>>though it's not really a wine that I would search for. Pleasant. B
> >>>
> >>>>>Grade disclaimer: I'm a very easy grader, basically A is an excellent
> >>>>>wine, B a good wine, C mediocre. Anything below C means I wouldn't
> >>>>>drink at a party where it was only choice. Furthermore, I offer no
> >>>>>promises of objectivity, accuracy, and certainly not of consistency.
> >>>
> >>>>Never seen one let alone had one. ?Sounds interesting but if I'm being
> >>>>honest, Gamay isn't one of my favorite varietals. ?I don't really like
> >>>>banana and I get a lot of banana in many Beaujolais.
> >>>
> >>>Do you get banana from Gamay that doesn't use 71B yeast? I've gotten
> >>>plenty of banana from DuBouef and other producers who used 71B, but
> >>>never in a more artisanal producer who used indigenous yeasts.
> >>>This is a fun wine , but not something that is compelling.- Hide quoted
> >>>text -
> >>>
> >>>- Show quoted text -
> >>
> >>I never thought of it as a yeast issue but I think you're right. I do
> >>get a fruit-punch flavor from Gamay that I include in the "banana"
> >>group.
> >
> >
> > I get a fruit salad component as well. Even tropical fruits at times.
> > For some this could be off putting for a red wine.
>
> I'll echo Dale's comment that it's important to distinguish the
> artisanal producers in Beaujolais from the big commercial outfits. Not
> only does DuBoeuf use the dreaded 71B yeast but also a technique that he
> calls "thermovinification" that involves heating the must. Not to say
> that the wines are necessarily bad, but they are quite different from a
> Lapierre or Foillard Morgon.
>
> Mark Lipton

I can't stand any of the DuBoeuf Beaujolais. Off putting smells and
tastes in most of them.

On May 14, 1:26�am, Mark Lipton <not...@eudrup.ude> wrote:
> Lawrence Leichtman wrote:
> > In article
> > <3524a678-4a2b-4f45-bbef-4fa180dbc...@b1g2000vbc.googlegroups.com>,
> > �"Bi!!" <rvwr...@aol.com> wrote:
>
> >>On May 12, 6:02?pm, DaleW <Dwmi...@aol.com> wrote:
>
> >>>On May 12, 5:43?pm, "Bi!!" <rvwr...@aol.com> wrote:
>
> >>>>On May 12, 3:24 pm, DaleW <Dwmi...@aol.com> wrote:
>
> >>>>>Dinner had an Asian theme, citrus/soy marinaded tuna steaks, kimchee,
> >>>>>tofu hiyayakko, and broccoli, wine was not Asian, the 2008 JP Brun/
> >>>>>Terres Dorees "Rose de Folie" Beaujolais. Pink Beaujolais isn't common
> >>>>>around here, this is a nice straightahead rose. Strawberry and a
> >>>>>little raspberry, a bit lean, good acidity, clean finish. I enjoy,
> >>>>>though it's not really a wine that I would search for. Pleasant. B
>
> >>>>>Grade disclaimer: I'm a very easy grader, basically A is an excellent
> >>>>>wine, B a good wine, C mediocre. Anything below C means I wouldn't
> >>>>>drink at a party where it was only choice. Furthermore, I offer no
> >>>>>promises of objectivity, accuracy, and certainly not of consistency.
>
> >>>>Never seen one let alone had one. ?Sounds interesting but if I'm being
> >>>>honest, Gamay isn't one of my favorite varietals. ?I don't really like
> >>>>banana and I get a lot of banana in many Beaujolais.
>
> >>>Do you get banana from Gamay that doesn't use 71B yeast? I've gotten
> >>>plenty of banana from DuBouef and other producers who used 71B, but
> >>>never in a more artisanal producer who used indigenous yeasts.
> >>>This is a fun wine , but not something that is compelling.- Hide quoted
> >>>text -
>
> >>>- Show quoted text -
>
> >>I never thought of it as a yeast issue but I think you're right. �I do
> >>get a fruit-punch flavor from Gamay that I include in the "banana"
> >>group.
>
> > I get a fruit salad component as well. Even tropical fruits at times.
> > For some this could be off putting for a red wine.
>
> I'll echo Dale's comment that it's important to distinguish the
> artisanal producers in Beaujolais from the big commercial outfits. Not
> only does DuBoeuf use the dreaded 71B yeast but also a technique that he
> calls "thermovinification" that involves heating the must. �Not to say
> that the wines are necessarily bad, but they are quite different from a
> Lapierre or Foillard Morgon.
>
> Mark Lipton
>
> --
> alt.food.wine FAQ: �http://winefaq.cwdjr.net- Hide quoted text -
>
> - Show quoted text -

I'll have to find a Lapierre or a Foillard Morgon. Since I never
cared for Gamay based wines, I really never spent much time looking
but I'll give them a try.

Bi!! wrote:

> I'll have to find a Lapierre or a Foillard Morgon. Since I never
> cared for Gamay based wines, I really never spent much time looking
> but I'll give them a try.

Bill,
I just picked those two producers randomly, but there are now
literally dozens of artisanal producers working in Beaujolais. Off the
top of my head there are:

Marcel Lapierre
Foillard
Guy Breton
Thevenet

[These above are Kermit Lynch's "Gang of Four" from Morgon]

Chermette/Dom. de Vissoux
JP Brun/ Dom. de Terres Dorees
Alain Coudert/Clos de Roilette
Ch. Thivin
George Descombes
Diochon
Desvignes
Chignard

Of recent vintages, the 2007s are lighter and charming (to my tastes),
whereas the '06s are deeper and more serious and the '05s are highly
structured (and often not too charming right now).

Good luck, Bill, and let us know what you think when you open one.

Mark Lipton



--
alt.food.wine FAQ: http://winefaq.cwdjr.net

On May 15, 11:05�am, Mark Lipton <not...@eudrup.ude> wrote:
> Bi!! wrote:
> > I'll have to find a Lapierre or a Foillard Morgon. �Since I never
> > cared for Gamay based wines, I really never spent much time looking
> > but I'll give them a try.
>
> Bill,
> � �I just picked those two producers randomly, but there are now
> literally dozens of artisanal producers working in Beaujolais. �Off the
> top of my head there are:
>
> Marcel Lapierre
> Foillard
> Guy Breton
> Thevenet
>
> [These above are Kermit Lynch's "Gang of Four" from Morgon]
>
> Chermette/Dom. de Vissoux
> JP Brun/ Dom. de Terres Dorees
> Alain Coudert/Clos de Roilette
> Ch. Thivin
> George Descombes
> Diochon
> Desvignes
> Chignard
>
> Of recent vintages, the 2007s are lighter and charming (to my tastes),
> whereas the '06s are deeper and more serious and the '05s are highly
> structured (and often not too charming right now).
>
> Good luck, Bill, and let us know what you think when you open one.
>
> Mark Lipton
>
> --
> alt.food.wine FAQ: �http://winefaq.cwdjr.net

Thanks for the info Mark. I've actually had the wines of Thivin, J P
Brun, Chermette and Thevenet but it's been a while. When I was
involved in the distributor we represented many of these wines. I
generally did tastings and do recall the Chermette and Thevenet as
being tasty for Gamay based wines. I'll call the warehouse and have
them send me a mixed six pack and taste through them. Thanks again
for the input.