Recently I got introduced into wine. There are only so many questions one can ask their resident wine guru so I decided to dive down the hole myself – I landed at the tea party of Beaujolais. Why? Because I thought it was part of Burgundy (something I’m still unsure of) and because the price point. I was able to grab two bottles from what I believe it’s the same producer, Louis Jadot? Upon further investigation it seems like this is the “kook-aid” of wine but it’ll do for now. I wanted to grab two bottles of different regions within Beaujolais because I assumed they would be produced relatively the same but I’d still be able to taste different hints from the regions. I was not disappointed (your developed pallet might have been). The bottle from the villages has a more acidic taste to me and a bit more fruity, where as Morton seemed to be more dry and leathery tasting – yet both tasting mighty similar. I’m enjoying this so far so any recommendations on where to go next would be appreciated. I’ve read that producers are more important than crus so a specific recommendation there would be nice, maybe even different Cru’s? Cheers
by Cactus-Joe
3 Comments
Cheers and welcome! Beaujolais is a fantastic starting point for any wine journey. And I think you’ll find that down the line, it will continue to keep a fond place in your heart.
What’s your price point look like? I’d recommend something from the Gang of Four: Marcel Lapierre, Jean Foillard, Guy Breton, or Jean-Paul Thévenet — you can get Cru Beaujolais (the highest classification) from any of them for less than $50. Lapierre Morgon is the most widely available, and for most folks, the gold standard for the region. It would also be a nice way for you to compare how a “good” producer treats the same cru (Morgon) as an “okay” one (Chateau des Jacques).
Anne-Sophie Dubois is another fantastic producer — and perhaps the best introduction to the Fleurie cru you can get. Pick one of her bottles up too, although it might take a bit more searching around.
The cru of Beaujolais are probably the best place to start to come to grips with the concept of terroir. A Morgon from Mee Godard is never going to be mistaken for a Dutraive Fleurie but they are both magnificent beasts because of the skills of the producer and the lay of their land.
If you have the opportunity, also check out; Sunier, Rottier, Roillete, Chateau Moulin au Vent, Lapierre and Breton
Foillard Côte du Py *chef’s kiss*