Beaujolais to 30A

 

by Doruk Gurunlu

roof top 30A blog.jpeg
 

Many of you have heard about Beaujolais Nouveau, which comes out on the third Thursday of November each year. It’s a light, fruity red wine meant for early consumption. It accounts for 53 percent of the sales of the whole region. Though, Beaujolais is much more than that. The Beaujolais region is in the southernmost part of Burgundy, which is the home of the most expensive red and white wines in the world. While hailing from the birthplace of Pinot noir and Chardonnay, Beaujolais Gamay reigns king. 95 percent of the production is red, but there are also some rosé and white wines, stylistically like Saint-veran or Chablis.

While most of the red wines are simple and ready to consume, the northern part of the region produces more structured and fuller wines. There are 3 appellations in Beaujolais, Beaujolais AOC, covers most of the region, Beaujolais-Villages AOC, covers most of the center and north of the region, lastly Beaujolais Cru, northern end of the region. There are 10 crus (or vineyards) which consist of seven villages and three sites. The wines from these crus vary enormously in style – the lightest and fruitiest come from the Brouilly, Regnie and Chiroubles crus. The fruity, but a little more structured crus are Saint-Amour,Fleurie and Chenas. The most structured crus are Cote de Brouilly, Julienas, Moulin-a-vent and Morgon.

There are number of officially recognized parcels in that crus that are more sought after, such as Les Capitans in Julienas, La Madone in Fleurie and Cote du py in Morgon , which we serve at Pescado by the glass and bottle. The crus are in a small 15 mile radius, but the rolling hills and soil structure, where the winery is located makes the end product completely different from one parcel to another.

For instance, Jean-Marc Burgaud Morgon-cote du py, comes from an unusual mixture of iron-rich schist and basalt with manganese soil. While not as long-lived as Moulin-a-vent, this wine is a full-bodied expression of Gamay with finesse. Beaujolais is located right outside of Lyon, the third largest city in France and the culinary mecca of French cuisine. The late Paul Bocuse, started Nouvelle Cuisine there, and several other top chefs hail from Lyon. Naturally, Beaujolais wines are perfect food wines, with the right amount of acidity, tannins and a floral nose – a perfect match for anything from seared tuna to duck confit. At Pescado, you can easily pair many of our small plates, main dishes, shareables and finish with camembert cheese. Cheers!

 
DSC00557.jpg

DORUK GURUNLU

Originally from Turkey, Doruk Gurunlu has lived in the United States since 2005 when he came to South Walton. Doruk has many passions – wine being one of them. He truly enjoys talking about wine with his friends and guests at Pescado in a way that makes the knowledge of wine accessible and relatable.