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Beaujolais Nouveau Dinner:
Bonjour,
Every year a new
Beaujolais is born. To celebrate, French Chefs create a
special party for their customers to be the first to try
the Beaujolais Nouveau.
November
17, 18 & 19 2011
in a Vol-au-Vent puff
pastry. or Salade de Chêvre Fresh goat cheese melted on a toasted Baguette served over a bed of mixed greens with a warm vinaigrette aux lardons.
& apple brandy sauce
& honey roasted pecans.
Poached Pear, Vanilla Ice Cream, Warm Belgium Chocolate Ganache & Crème Chantilly
Parties of 6 or more will also receive a complimentary bottle of the Beaujolais Nouveau.
Special menu cannot be
used with any discounts, cards or coupons.
Beaujolais, Beaujolais!!!
What’s all the fuss about?
Many wine connoisseurs wonder why there is this huge celebration over a “weak” red wine. A red wine that drinks like a white. Marketing... While the heartier reds were stealing the stage, the easy to drink Beaujolais was being ignored. In the region the locals celebrated the quick release of the Beaujolais (first level of grape). It came out in November and lasted until February or March when the heartier Beaujolais' were released. The Beaujolais nouveau was a first taste of what the heartier grapes would be when they are released later that year. A sneak preview. Not many grapes have that special characteristic. It was also a great Marketing campaign that took off in the 70’s by the distributor Georges DuBoeuf. A typical Beaujolais wine is a soft fresh fruity red made from the Gamay grape. The Beaujolais region is south of the Bourgogne region and above the Provence Region. The region produces the basic Beaujolais, Beaujolais Villages and ten Beaujolais crus (for example Morgon, Moulin à Vent, Cote de Brouilly and Fleurie). The 10 “crus” being the heartier wine that is best consumed within 2-4 years. The Gamay grape has been grown in the region for over 800 years. Unlike a French red from other regions in France, the Beaujolais can be served slightly chilled. It is very easy to drink and can be found in any café or brasserie sold by the glass. It’s a red wine that is ready to drink very quickly after it’s harvested. How many reds can boast about that? It’s a fun wine not to be taken too seriously. It’s also not a wine to keep for years and years. French Chefs create a wonderful meal to celebrate the release of this very drinkable wine. It’s also inexpensive and great to drink during the holiday season. If you still have some of the Beaujolais Nouveau left in March, it’s time to make salad dressing...
Kimberlee Masson
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