beaujolais nouveau

This is my favorite time of year. Fall...transitioning into the
holidays. You always know it serious the third week of November when
the current beaujolais nouveau comes out, and Thanksgiving kicks the
season off.

It's party wine. Anyone have any favorite Thanksgiving side dishes
that pair well with BN?

-cheers




--
golfstar2006

On Fri, 20 Nov 2009 00:54:24 +0000, golfstar2006
<golfstar2006.54bbbe9.351498@foodbanter.com> wrote:

>
>This is my favorite time of year. Fall...transitioning into the
>holidays. You always know it serious the third week of November when
>the current beaujolais nouveau comes out, and Thanksgiving kicks the
>season off.

It's also the start of Dungeness crab season in northern
California....

Christine
--
http://nightstirrings.blogspot.com

"golfstar2006" <golfstar2006.54bbbe9.351498@foodbanter.com> wrote in message
news:golfstar2006.54bbbe9.351498@foodbanter.com...
|
| This is my favorite time of year. Fall...transitioning into the
| holidays. You always know it serious the third week of November when
| the current beaujolais nouveau comes out, and Thanksgiving kicks the
| season off.
|
| It's party wine. Anyone have any favorite Thanksgiving side dishes
| that pair well with BN?

I have always found that toilets pair excellently with Beaujolais
Nouveau.

pavane

golfstar2006 wrote:
> This is my favorite time of year. Fall...transitioning into the
> holidays. You always know it serious the third week of November when
> the current beaujolais nouveau comes out, and Thanksgiving kicks the
> season off.
>
> It's party wine. Anyone have any favorite Thanksgiving side dishes
> that pair well with BN?
>


It's a good wine with roast turkey, and IMHO it's appropriate to
drink a wine from the current year for Thanksgiving.

Bob

In article <aloNm.228515$8m4.7795@en-nntp-07.dc1.easynews.com>,
"pavane" <pavane@somewhere.something.com> wrote:

> "golfstar2006" <golfstar2006.54bbbe9.351498@foodbanter.com> wrote in message
> news:golfstar2006.54bbbe9.351498@foodbanter.com...
> |
> | This is my favorite time of year. Fall...transitioning into the
> | holidays. You always know it serious the third week of November when
> | the current beaujolais nouveau comes out, and Thanksgiving kicks the
> | season off.
> |
> | It's party wine. Anyone have any favorite Thanksgiving side dishes
> | that pair well with BN?
>
> I have always found that toilets pair excellently with Beaujolais
> Nouveau.

Nah. The bathroom gets too crowded, unless it's a very small party.
Here's my recipe:

CHIP DIP
========

8oz brick cream cheese
1 tbs prepared horseradish
6 large garlic cloves, pressed or finely diced
few grinds of black pepper
5 fresh serrano chilis, sliced or diced, leave seeds in for more numbing
milk to thin

Leave cream cheese out until softened, or microwave if you forgot again.
Add other ingredients except chilis. Mix until smooth, adding milk
until you get the right consistency. Add chilis and mix again. Let sit
for an hour, if you can wait that long. Serve with cheap potato chips.

Wash down with 8oz of ice cold vodka.

After you are numb all over, you are ready to pretend to enjoy the BN.
After taking a couple of sips of the BN, "accidentally" leave your glass
somewhere inconspicuous.

--
Dan Abel
Petaluma, California USA
dabel@sonic.net

On Nov 19, 8:06*pm, zxcvbob <zxcv...@charter.net> wrote:
> golfstar2006 wrote:
> > This is my favorite time of year. *Fall...transitioning into the
> > holidays. *You always know it serious the third week of November when
> > the current beaujolais nouveau comes out, and Thanksgiving kicks the
> > season off. *
>
> > It's party wine. *Anyone have any favorite Thanksgiving side dishes
> > that pair well with BN?
>
> It's a good wine with roast turkey, and IMHO it's appropriate to
> drink a wine from the current year for Thanksgiving.

Thanks for the reasoned point on BN, zxcvbob.

Beaujolais Nouvais is an excellent, light-hearted wine that pairs well
with most poultry, many cheese-and-fruit dishes, and several "the
other white meat" dishes. It's not dominating like a cab, it's not
marketed like the merlots and chardonnays, and not as distinguished as
many old-vine zinfandels. It's meant to enjoy NOW, with a mild repast;
something you quaff quickly.

Anyone that's saying "toilet" and "beaujolais" in the same breath are
obviously experiencing "issues" with their wine merchant.

The Ranger

On Nov 20, 12:15*am, The Ranger <cuhulain...@gmail.com> wrote:
> On Nov 19, 8:06*pm, zxcvbob <zxcv...@charter.net> wrote:
>
> > golfstar2006 wrote:
> > > This is my favorite time of year. *Fall...transitioning into the
> > > holidays. *You always know it serious the third week of November when
> > > the current beaujolais nouveau comes out, and Thanksgiving kicks the
> > > season off. *
>
> > > It's party wine. *Anyone have any favorite Thanksgiving side dishes
> > > that pair well with BN?
>
> > It's a good wine with roast turkey, and IMHO it's appropriate to
> > drink a wine from the current year for Thanksgiving.
>
> Thanks for the reasoned point on BN, zxcvbob.
>
> Beaujolais Nouvais is an excellent, light-hearted wine that pairs well
> with most poultry, many cheese-and-fruit dishes, and several "the
> other white meat" dishes. It's not dominating like a cab, it's not
> marketed like the merlots and chardonnays, and not as distinguished as
> many old-vine zinfandels. It's meant to enjoy NOW, with a mild repast;
> something you quaff quickly.
>
> Anyone that's saying "toilet" and "beaujolais" in the same breath are
> obviously experiencing "issues" with their wine merchant.

As if you don't stumble to the fridge for a refill from the box of
"white zinfandel" in your drunken stupor, you bloated goat. I guess
the SWMBO has passed out, or pretended to. Too bad for her that
doesn't stop your "toilet" and "issues"......LOL

On Thu, 19 Nov 2009 22:06:40 -0600, zxcvbob <zxcvbob@charter.net>
wrote:

>golfstar2006 wrote:
>> This is my favorite time of year. Fall...transitioning into the
>> holidays. You always know it serious the third week of November when
>> the current beaujolais nouveau comes out, and Thanksgiving kicks the
>> season off.
>>
>> It's party wine. Anyone have any favorite Thanksgiving side dishes
>> that pair well with BN?
>>
>
>
>It's a good wine with roast turkey, and IMHO it's appropriate to
>drink a wine from the current year for Thanksgiving.
>
>Bob

You're right. I've paired beaujolais with turkey and it was fine.
I'm into heavier reds these days though.

--
I love cooking with wine.
Sometimes I even put it in the food.

PVC-wannabe spewed:
[snip of unimaginative, totally forgettable dribble]

Greg! You've gone to *another* 'group to find what I've posted! I'm so
happy!

ObPVC: Gerber's Strained Carrots; pureed, no sugar added, and easy on the
stomach so you'll be able to keep it down. Very festive in color and food.

The Ranger

In article
<9a58e375-68c2-49b4-aa21-a01ad10a28ae@a39g2000pre.googlegroups.com>,
The Ranger <cuhulain.98@gmail.com> wrote:

> On Nov 19, 8:06*pm, zxcvbob <zxcv...@charter.net> wrote:
> > golfstar2006 wrote:
> > > This is my favorite time of year. *Fall...transitioning into the
> > > holidays. *You always know it serious the third week of November when
> > > the current beaujolais nouveau comes out, and Thanksgiving kicks the
> > > season off. *
> >
> > > It's party wine. *Anyone have any favorite Thanksgiving side dishes
> > > that pair well with BN?
> >
> > It's a good wine with roast turkey, and IMHO it's appropriate to
> > drink a wine from the current year for Thanksgiving.
>
> Thanks for the reasoned point on BN, zxcvbob.
>
> Beaujolais Nouvais is an excellent, light-hearted wine that pairs well
> with most poultry, many cheese-and-fruit dishes, and several "the
> other white meat" dishes. It's not dominating like a cab, it's not
> marketed like the merlots and chardonnays, and not as distinguished as
> many old-vine zinfandels. It's meant to enjoy NOW, with a mild repast;
> something you quaff quickly.
>
> Anyone that's saying "toilet" and "beaujolais" in the same breath are
> obviously experiencing "issues" with their wine merchant.

Perhaps you are confusing "Beaujolais" with "Beaujolais Nouveau"? As
Masson said (with a different reference, and taken out of context),
Beaujolais Nouveau is a wine that is sold "before its time". Your
description above suits Beaujolais, not Beaujolais Nouveau.

http://en.wikipedia.org/wiki/Beaujolais_nouveau

"Wine critic Karen MacNeil has compared drinking Beaujolais Nouveau to
eating cookie dough"

"Not only was it a way to clear lots of vin ordinaire at a good profit,
but selling wine within weeks of the harvest was great for cash flow"

--
Dan Abel
Petaluma, California USA
dabel@sonic.net

On 2009-11-20, Dan Abel <dabel@sonic.net> wrote:


> "Not only was it a way to clear lots of vin ordinaire at a good profit,
> but selling wine within weeks of the harvest was great for cash flow"

Yeah. It's pretty raw stuff. Great for buying a couple cases for
cooking, it still being so acidic it makes good marinade. If you're
looking for a good drinking wine, look elsewhere or keep in cool dark
place of 3-4 yrs. I'm no judge of what BN might become in future, so
I don't bother.

nb

Can't disagree with your second point but will with the first. Despite
what many people think, it is a wine that has been conceived to drink
young and more as an apertif than with food, it is not a wine for
keeping. Long may it survive

Steve
(I may now live in the Beaujolais so could be accused of bias but have
always enjoyed a good Nouveau)

Dan Abel wrote:

>
> "Wine critic Karen MacNeil has compared drinking Beaujolais Nouveau to
> eating cookie dough"
>
> "Not only was it a way to clear lots of vin ordinaire at a good profit,
> but selling wine within weeks of the harvest was great for cash flow"
>

To correct my post (blame the s*dding telesales person that interupted me)

Can't disagree with the last part of your second point but will with the
first. Despite what many people think, it is a wine that has been
conceived to drink young and more as an apertif than with food, it is
not a wine for keeping. Long may it survive


Steve Y wrote:
> Can't disagree with your second point but will with the first. Despite
> what many people think, it is a wine that has been conceived to drink
> young and more as an apertif than with food, it is not a wine for
> keeping. Long may it survive
>
> Steve
> (I may now live in the Beaujolais so could be accused of bias but have
> always enjoyed a good Nouveau)
>
> Dan Abel wrote:
>
>>
>> "Wine critic Karen MacNeil has compared drinking Beaujolais Nouveau to
>> eating cookie dough"
>>
>> "Not only was it a way to clear lots of vin ordinaire at a good
>> profit, but selling wine within weeks of the harvest was great for
>> cash flow"
>>

"Steve Y" <sREMOVEyates@wanadoo.fr> wrote in message news:7mo5nsF3iacnuU2@mid.individual.net...
| To correct my post (blame the s*dding telesales person that interupted me)
|
| Can't disagree with the last part of your second point but will with the
| first. Despite what many people think, it is a wine that has been
| conceived to drink young and more as an apertif than with food, it is
| not a wine for keeping. Long may it survive

Its problem to me is that the grapes must be spot-on to have
a good Beaujolais Nouveau come forth. There is so little time
and so little manipulation that any imperfection in the grapes
results in either highly acidic or sweetly kool-aidic wine, neither
of which is at all good. That being said I have had BN stored
over ten years, and it, if good to begin with, becomes much
closer to the typical Beaujolais model, yet without any of the
complexities that a bit more ageing and wood can contribute.
It is just a little more drinkable, that's all.

So I consider it basically a throw-away wine that I quickly tire
of having around. There are good Burgundies, bad Burgundies,
and then the BN, to me the worst Burgundy. But if you like it,
it is indeed unique...enjoy.

pavane

The Ranger wrote:
>
> Beaujolais Nouvais is an excellent, light-hearted wine that pairs well
> with most poultry, many cheese-and-fruit dishes, and several "the
> other white meat" dishes. It's not dominating like a cab, it's not
> marketed like the merlots and chardonnays, and not as distinguished as
> many old-vine zinfandels. It's meant to enjoy NOW, with a mild repast;
> something you quaff quickly.

I like to bake chicken in red wine. Low skill immitation of Coq au Vin.

> Anyone that's saying "toilet" and "beaujolais" in the same breath are
> obviously experiencing "issues" with their wine merchant.

Or instead of cooking it, they drank the whole bottle all at once.
There's more than one way to spoil a good wine and one of them is to
fail to share the bottle with someone.

Why would you store it ? Would you keep fresh orange juice 10 years ?

B-N was conceived to drink within a few weeks of being bottled or then
being discarded.

Standard Beaujolais wines are best kept for 2, possibly 3 years only,
there are a couple of vignerons that I know that are trying to develop
wines that keep longer and as such need a few years in the bottle before
they show their best. These to me are not real Beaujolais wines but I
respect the efforts these guys are making to try and differentiate
themselves from the others.

B-N is a truly seasonal thing that should exist for a couple of weeks in
November, be enjoyed whilst it is around and then disappear for the next
11.5 months. I am struggling to think of another culinary equivalent,
might be asparagus- anything you buy after the end of May (here in the
Beaujolais) will be a pale imitation of what had been the real thing.

Steve




pavane wrote:
That being said I have had BN stored over ten years, and it, if good
to begin with becomes much
> closer to the typical Beaujolais model, yet without any of the complexities that a bit more ageing and wood can contribute.
> It is just a little more drinkable, that's all.
>
> So I consider it basically a throw-away wine that I quickly tire
> of having around. There are good Burgundies, bad Burgundies,
> and then the BN, to me the worst Burgundy. But if you like it,
> it is indeed unique...enjoy.
>
> pavane
>
>

It was accidental. A friend in the wine trade "lost" a few bottles
of '83 and '84 Nouveau in his cellar and found them about 10 years
later. We had one each year for two years and he sneaked some into
blind tastings. But it was interesting that they hadn't lost as much
as we had expected, in fact, gained a bit. I've also had pretty poor
quality BN that had died by Christmas.

I agree about standard Beaujolais; I've also had some of the Cru
Beaujolais from the serious producers that have a good longish life,
about the same as other non-serious Burgundies. I have one bottle
left of Duboeuf's 2003 Moulin-a-Vent that will challenge most of
the softer pinot noir based Burgundies from that year. So it goes.

pavane


"Steve Y" <sREMOVEyates@wanadoo.fr> wrote in message news:7mof34F3h8bc9U1@mid.individual.net...
| Why would you store it ? Would you keep fresh orange juice 10 years ?
|
| B-N was conceived to drink within a few weeks of being bottled or then
| being discarded.
|
| Standard Beaujolais wines are best kept for 2, possibly 3 years only,
| there are a couple of vignerons that I know that are trying to develop
| wines that keep longer and as such need a few years in the bottle before
| they show their best. These to me are not real Beaujolais wines but I
| respect the efforts these guys are making to try and differentiate
| themselves from the others.
|
| B-N is a truly seasonal thing that should exist for a couple of weeks in
| November, be enjoyed whilst it is around and then disappear for the next
| 11.5 months. I am struggling to think of another culinary equivalent,
| might be asparagus- anything you buy after the end of May (here in the
| Beaujolais) will be a pale imitation of what had been the real thing.
|
| Steve
|
|
|
|
| pavane wrote:
| That being said I have had BN stored over ten years, and it, if good
| to begin with becomes much
| > closer to the typical Beaujolais model, yet without any of the complexities that a bit more
ageing and wood can contribute.
| > It is just a little more drinkable, that's all.
| >
| > So I consider it basically a throw-away wine that I quickly tire
| > of having around. There are good Burgundies, bad Burgundies,
| > and then the BN, to me the worst Burgundy. But if you like it,
| > it is indeed unique...enjoy.
| >
| > pavane
| >
| >

In article <slrnhgdnjq.3m6.notbob@myvai2.notbob.com>,
notbob <notbob@nothome.com> wrote:

> On 2009-11-20, Dan Abel <dabel@sonic.net> wrote:
>
>
> > "Not only was it a way to clear lots of vin ordinaire at a good profit,
> > but selling wine within weeks of the harvest was great for cash flow"
>
> Yeah. It's pretty raw stuff. Great for buying a couple cases for
> cooking, it still being so acidic it makes good marinade. If you're
> looking for a good drinking wine, look elsewhere or keep in cool dark
> place of 3-4 yrs. I'm no judge of what BN might become in future, so
> I don't bother.

Who pays US$10 a bottle for cooking wine? And that's the Bevmo price.
The answer? People who live there (and probably pay a lot less). I
live in California.

I don't personally know how it ages either. Everything I've read
(almost) says it normally doesn't age well. In fact, it is deliberately
made to have a short life.

--
Dan Abel
Petaluma, California USA
dabel@sonic.net

On 2009-11-20, Dan Abel <dabel@sonic.net> wrote:

> Who pays US$10 a bottle for cooking wine?

The same ppl stupid enough to pay $50 for a bottle CA chard.

> And that's the Bevmo price.

I can't speak to that, CO not having any TJs.

> People who live there (and probably pay a lot less).

"There" being?

> I live in California.

You have my sympathy.

> I don't personally know how it ages either. Everything I've read
> (almost) says it normally doesn't age well. In fact, it is deliberately
> made to have a short life.

I occurs to me that even the best beaujolais starts out nouveau, it
being impossible for it to begin life already aged. If BN is a just a
gimmick and potentially good beaujolais is never offered as BN, I'm
ignorant of such marketing shenanigans.

nb

The Ranger <cuhulain.98@gmail.com> wrote:

> Beaujolais Nouvais is an excellent, light-hearted wine that pairs well
> with most poultry, many cheese-and-fruit dishes, and several "the
> other white meat" dishes. It's not dominating like a cab, it's not
> marketed like the merlots and chardonnays, and not as distinguished as
> many old-vine zinfandels. It's meant to enjoy NOW, with a mild repast;
> something you quaff quickly.

Exactly.

Impossible generalisations, as well as ignorance sometimes mixed with
snobbery, is what leads people to reject Beaujolais, Nouveau/Primeur or
not. A lot of such people have never gone to the trouble of actually
seeking out a good example of the wine - something that they no doubt
take for granted in any other case. The problem is not that some such
people may actually simply not like Beaujolais, it is that they choose
to spout preposterous nonsense instead of just saying so.

Here is what I first posted some ten years ago:

Beaujolais (nouveau) may not be seriously good, but then it is not meant
to be. It's meant to be a simple wine and, as such, it often gives
great pleasure. Besides, Beaujolais, by virtue of being produced from
the Gamay grape by the carbonic maceration method, is a wine very
different from any that is not produced from such a grape by such a
method. One just can't compare it to other wines in a way one does when
one compares various Merlots and Cabernets to each other, for example.
In a sense, it is a situation similar to that of traditionally made
German Riesling (a truly serious wine, unlike Beaujolais), which is
misunderstood by a lot of misguided wine lovers. It is a wine made
differently, with a different premise and a different result.
Expectations should be adjusted accordingly. Beaujolais is prized for
its freshness, its pear-drop bouquet and jamminess combined with some
acidity. As is the case with other wines, quality depends on the
vintage, to a very great extent. It is generally only in poor vintages
that one hears complaints about too much Nouveau being produced.
Beaujolais, like other wines, can be good or bad. Ditto its nouveau
versions.

Only a very small proportion of all Beaujolais can benefit from aging -
mostly a few of the Moulin-à-Vent and Morgon crus. Most Beaujolais
wines are better drunk in their first year. It is true that Beaujolais
Primeur or Nouveau is rarely the best, for better grapes are generally
used for other kinds of Beaujolais, but it can nevertheless be very
good, if one chooses carefully. Besides, many of the Beaujolais and
Beaujolais-Villages (always a much better bet) wines sold later in the
year are just relabeled Beaujolais Nouveau - a legal practice. A good
young, fresh Beaujolais, even if it's just a 'Nouveau' is immensely
enjoyable. It's a light, fragrant, zesty, juicy, thirst-quenching
fruit-in-a-bottle. It is not an age-worthy 'serious' wine. Not what
the Italians would call a 'vino da meditazione', but a simple 'vino da
pasto'. It is not meant to be sipped delicately - it is to be gulped,
quaffed, glugged with abandon. And it goes well with most any food. Of
course, it has to be wine made more or less traditionally, i.e. in a
light style. Too often Beaujolais is overchaptalised nowadays,
resulting in a flat, overly alcoholic wine. So, choose carefully.
Choose Beaujolais-Villages or any of the crus, rather than a simple
Beaujolais. Such producers as Jean-Paul Brun, Jean-Charles Pivot
(brother of Bernard) or Charvet rarely disappoint. Even the widely
available wines of Georges Duboeuf, especially those from their own
vineyards, are generally rather good, even though Duboeuf are the
leaders of the 'modern' overly alcoholic style.

And, lest you forget, one of the best things about Beaujolais is, of
course, its beetroot colour...

Victor