I got this for my parents for our first thanksgiving dinner in my city. I followed my folks preferences and it led me to this. Having prime rib for our main instead of turkey. Can yall give me a lil rundown on it? I’d like to be able to answer their questions!
by EDGEhawg123
10 Comments
Pretty middle of the road Beaujolais. It’s light to medium bodied, and has the usual strawberry fruit and a little bit of earthiness. My preference would be to let it develop for a couple more years but it’ll be perfectly drinkable now and is generally universally liked (if not necessarily loved).
I wouldn’t be mad about pairing it with prime rib but it’s certainly not going to be an outright clash.
It’s a good one. Certainly no one will turn his nose up at this bottle. I haven’t fallen in love with Boulard, but I know some people that consider this among the best Beaujos.
It’s a decent bottle. I would pair it with lighter foods, roast chicken, mushroom risotto, duck, soup, heavier fish dishes maybe.
More of a summer kind of vibe in my opinion. I’d maybe have it with a starter before moving onto something heavier like a Cab or Merlot for your main ribeye course.
Or alternatively if you are having a cheese course after the meal, this would work well with that.
If it’s warm inside or out, like it is here in Australia atm, I wouldn’t be afraid to chill it for 45 minutes before serving. Beaujolais works nicely with a light chill.
Perfect pairing for a Thanksgiving meal.
Good, fresh, mineral vineyard (Corcelette) and a good Beaujolais vintage (2022). I don’t know the producer and it’s a bit young, but should deliver some red fruit and spicy complexity in a medium bodied package. Good for roast birds or lighter red meats.
Mort aux cons, mais jamais sans Morgon !
I absolutely love Bouland, think he strikes a nice balance and his wines have great fruit purity and freshness and always have quite a ‘mineralic’ edge to it. I haven’t had his Morgon but his Cote de Brouilly and Chiroubles were excellent and tasted quite different. The Chiroubles was a bit more red fruited, possibly the sandy granite soils not being as deep and clay rich?
I’d expect the Morgon to be a bit on the richer side, vines are quite old and I’ve heard people say they prefer Corcelette lieu-dit to the more famous Côte du Puy. Can’t comment on that but I’m sure this will be great
Morgon is an appellation in Beaujolais, a region of France just south of Burgundy. Beaujolais is almost entirely planted with the Gamay grape. Vieilles Vignes means old vines, it’s not a controlled term but in this case googling turns up that this comes from 60-70 year old vines.
It’s made of glass and I believe it has wine in it