But why?

Why, indeed? I was at a BN get-together Saturday, and tasted two BNs and couldn't swallow either one. Really dreck! Bleaughhh! I've never liked the stuff. This year, less than never.
 
I didn't get BN until I tried a Domaine Dupeable that Kermit Lynch imports. It was nice.
It's a fun goof that's generally harmless.
 
originally posted by SteveTimko:
I didn't get BN until I tried a Domaine Dupeable that Kermit Lynch imports. It was nice.
It's a fun goof that's generally harmless.
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The '08 DePeuble was a DNPIM kind of thing.
 
Thanks everyone for reminding me of (potentially) decent versions of this concept. In my mind, it is so corrupted by Duboeuf that it is hard to get past the dancing flower labels and annual vintages of the century.
 
originally posted by SFJoe:
Thanks everyone for reminding me of (potentially) decent versions of this concept. In my mind, it is so corrupted by Duboeuf that it is hard to get past the dancing flower labels and annual vintages of the century.
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You mean Duboeuf is having a vintage of the century this year? I'd better stock up. Thanks Joe!

It takes 100 vintages to make a century ya know.
 
originally posted by Sharon Bowman:
Why the hate?

Have yet to try '08 from anyone, but Vissoux pulled off a nice unsulfured old vine 2007.
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I just had the 2008 Thursday night. Good Nouveau can be fun in an unpretentious way.

By good I mean Chermette and Brun.
 
I was just at Whole Foods to pick up a variety of Herve Mons cheeses and they had the Chermette BN for $19. Value of the century.
 
Some of the past vintages of Brun BN have been wonderful. Wonderful in a direct, pure, light and low alcohol way that makes you think, "hell, I could drink this whole bottle." I haven't had the latest vintage
yet.
 
Let's see, when is the last time you've seen his name in print? And he gets to ride a motorcycle? No brainer. And, he probably thought it was a hoot.
 
originally posted by Steve Edmunds:
originally posted by SteveTimko:
I didn't get BN until I tried a Domaine Dupeable that Kermit Lynch imports. It was nice.
It's a fun goof that's generally harmless.
Click to expand...
The '08 DePeuble was a DNPIM kind of thing.
Click to expand...

I think it was the 2005 I liked. I've tried a couple of others, including a few imported by Kermit Lynch, and they weren't very good.
 
originally posted by SFJoe:
But why?Why does David Bouley give a rat's ass about Beaujolais Nouveau?
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Basically, this is how it goes down:

Large dollar producers and the distributors that carry them have the budgets to throw release/tasting events. Often they look for a new restaurant that has just opened and that has some buzz behind it (the other option is that they look for restaurants who have long carried their wines). This is due to several factors, one of the main being that the people who are invited to said events(journalists, wine buyers, etc.) are more likely to rsvp in the positive if the venue for the event is one they want to go to. That is to say that if the invitation reads "Tasting X Wine at restaurant you have been to and thought was so-so" you are less likely to take the time out of your day than if the invitation reads "Tasting X Wine at the restaurant that just opened, that everyone is talking about, that you yourself are curious to try, and that will give you instant conversation fodder with your friends who are also curious to about it". And the bottom line is, the people throwing the event want the invitees to say they will come. French producers look for French restaurants, period. They tend to pack up more than, say, the Italians or the Japanese. Large dollar French producers look for the prestige and assumed assurance of quality associated with the Marquis French Chef names. This is ESPECIALLY true if the product to be tasted is mediocre and commercial. Then there will definitely be a desire to gain some of the prestige and blue-chip value associated with a Grand Table in the Great Tradition. If you have a big name like Bouley, who has perhaps bought the wines in the past and in whose restaurant the owner of the company probably dines, more the better. If he has just opened a restaurant then it is even better than that. Namely because a restaurant that has just opened is trying to generate word of mouth. They want to very kinds of people such an event invites (journalists, foodies, wine folk) to come and start talking about the new restaurant. They also want the several thousands of dollars in revenue that such an event entails. Revenue that might double or better the normal pre-review revenue generated by a new restaurant in a day. And frankly, it is easier for a new venue to hold such an event because there will be less reservations from others to contend with. In other words they can block out half their dining room or whatever, and still not turn away business, because they would not have sold the room anyways. Also, the big dollar producer wants to hold the event there because then they can come back later and remind the buyer that they have supported the restaurant and the past and how about a few placements, etc.

So basically, the producer/distributor wants to spend the money, and the restauranteur is in the business of taking that money. You don't tell people who want to spend thousands of dollars with you that no, they aren't classy enough for your tastes. So if there is not a party already booked that day, then you go ahead and sign up the first person in line with the money. And the first person in line with the money is often one of the producers/distributors. Also, you spend this money on a restaurant by Bouley as opposed to some operator who is just starting out, and you can be reasonably assured that the restaurant is going to be doing fairly well if not very well down the line, and that relationship you started will be more lucrative for you. An unknown name might fold and leave you the producer with just the memories of that great luncheon.

That's pretty much the story.
 
originally posted by Levi Dalton:
You don't tell people who want to spend thousands of dollars with you that no, they aren't classy enough for your tastes..
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Perhaps not, but surely there is some sort of brand management at work for these chefs. Is there anywhere they would draw the line?

Clearly not frozen or convenience foods, but McDonalds? Wallmart?
 
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