The Grinch that Stole Beaujolais

J

Joe Dressner

Joe Dressner
Beaujolais lovers used to love gulping the stuff, enjoying the great producers, and most importantly not over analyzing the wine. It was there to be drunk, savored, saucissoned and with multiple bottles.

In fact, if you can't understand and love a good saucisson, I would argue, you can't understand the Beaujolais.

In the old days, we didn't suspend analysis, but we jumped on the opportunity to enjoy ourselves with something delicious, thirst quenching and transcendent.

The big change I see on this board, although not necessary in the market, is that with the 2009 hype, Beaujolais is now becoming over analyzed, under microscopic terms, with such seriousness and analysis of every last gulp that the enjoyment has been sapped from one of life's great pleasure. It has become the latest category of the in-depth tasting note.

Wine without saucisson.

I have been importing Beaujolais for over 20 years. The saucisson of the area remain one of the great pleasures of my life.

As do the wines.
 
I usually do salumi with Beaujolais. It's hard to get good charcuterie in DC (unless you go to a restaurant).

I wish I could go back to France. I miss it. The first time I had West African cuisine was in Paris. It was delicious. The French food was pretty good too (esp. the bread and cheese!).

NB: Will accept recommendations if anyone knows of a good place to get good charcuterie in DC...boudin noir especially.
 
originally posted by Joe Dressner:

The big change I see on this board, although not necessary in the market, is that with the 2009 hype, Beaujolais is now becoming over analyzed, under microscopic terms, with such seriousness and analysis of every last gulp that the enjoyment has been sapped from one of life's great pleasure. It has become the latest category of the in-depth tasting note.
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Perhaps if they were still $9 and not $30, things would be different, no?
 
don't know about boudin noir (altho check out robert weidemaier's place in old town) but good salume can be purchased at A.M. Wine Shop in Adams Morgon on 18th.

Also there's a butcher in arlington that does it and he shows up with expensive packages of stuff at the dupont market sunday mornings.
 
I still prefer a great Gamay to ALL Cab blends, most Shiraz and a lot of PN. My favourite holidays are in Beaujolais enjoying the wines and food of the area especially the old woman at Restaurant du Cep and Fabrice and Carine at Restaurant Le Juliennas in Villefranche? Unfortunately, where I live most people like Cabernet blends and NZ Sav Blanc. A happy, healthy and possibly prosperous New Year to you all.
 
I forgot about A.M. I managed to get some burrata there as well. So close to my apartment too. Thanks for the reminder!

I haven't been to the Dupont market in a while. I should check it out.

Now to find the boudin noir (I don't think Brasserie Beck has it, but I haven't been to Old Town in a while and it might be fun to try out the new place you mentioned).
 
for gulpable gamay for very little tariff, go to the cotes du forez (which google curiously translates to cotes du drill). good stuff from there can still be found for less than a ten-er. both granitic and volcanic soils. gulpable and perfectly happy to be that way. mountain gamay.
 
originally posted by David Lloyd:
originally posted by Dave Brookes:
Less poncey pontificating.....just drink the shit!
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Nothing wrong with being poncey provided you do buy and drink the stuff Dave.
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Fair enough David .... didn't want to seem like a dick but there is a lot of needless hand-wringing regarding the 2009 vintage.
 
actually, when I was in beaujolais a couple of weeks ago, they did serve me saucisson with the wines.
but there was also a quiche which prompted unnecessary analysis of the wines.
 
Joe, I have to agree with Brad on this. That being said, I usually keep a few bottles of current vintage Beaujolais-Villages around for just the purpose you describe: a wine to be quaffed and enjoyed without pretension.
 
Duboeuf used to cost 8 or 9 dollars. The small growers never cost that much.

With today's exchange rate, transportation costs, distribution costs, etc....

A cru beaujolais would have to leave the estate for about $2.50 or less to arrive at a $9.00 price for the consumer.

This would be significantly below the cost of production for the vignerons.
 
originally posted by Joe Dressner:
Duboeuf used to cost 8 or 9 dollars. The small growers never cost that much.

With today's exchange rate, transportation costs, distribution costs, etc....

A cru beaujolais would have to leave the estate for about $2.50 or less to arrive at a $9.00 price for the consumer.

This would be significantly below the cost of production for the vignerons.
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I have always been in wonder and amazement as to how the vignerons were making enough money to survive when we were paying $10-$15 a bottle. I was on a quest back then to buy up as much as I could as if I my personal consumption could ensure their survival.

Now at prices $20-$30 a bottle, I doubt they are making that much more. I am certainly in no position to purchase as much, in shear quantity as i had in the past, and I begin to wonder if, regardless of the 2009 hype/bubble, the economic future of the vignerons is now more perilous than ever.
 
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