The Rolling Hills of Beaujolais
If we had our way, every other wine article would feature Beaujolais. That’s why this post features three Beaujolais from three different cru villages, just in time for holiday sipping! All are made from organically grown Gamay grapes and pair well with a wide variety of cheeses and appetizers. We especially like to pair Beaujolais with Comté and our exclusive import Pyrénées brebis. Here are our top three picks:
Jean-Paul Thévenet’s Morgon was the first Cru Beaujolais I ever tasted and, to this day, it remains one of my all-time favorite wines. Thévenet is a 3rd generation producer in the town of Morgon and was a member of the “Gang of Four,” a group of natural winemakers including Jean Foillard, Guy Breton, and Marcel Lapierre. This slightly rustic Beaujolais is juicy raspberry-scented with a delicious stone-mineral finish. Julie, Wine Buyer – Formaggio Kitchen South End
We visited Julien Sunier’s lovely low-tech winery last October, and we were charmed by Julien’s quiet enthusiasm, and by his crazy kittens! His grapevines in Fleurie grow on pink granite soil and produce an elegant, flowery, dark-cherry rich Beaujolais with a perfectly balancing acidity. Julie, Wine Buyer – Formaggio Kitchen South End
Young star Damien Coquelet (he is only 26 years old!) makes this Beaujolais from a small parcel in Chiroubles – a cru known for its lighter, more delicate expression of Gamay. This wine is just that, with an inviting nose of bright cranberries, cherries, and little flowers, and a satisfying mouth full of fresh fruit balanced with loamy earth and minerality. Dont be fooled by its easy nature, however – Damien Coquelet and his wines are some to watch! Beneath the charming nose and easy first sips is a serious wine with finesse and true complexity. Jessica, Wine Buyer – Formaggio Kitchen Cambridge
Julie Cappellano is the General Manager and Wine Buyer at Formaggio Kitchen South End, Boston. Jessica Smith is a Wine Buyer and cheesemonger at Formaggio Kitchen Cambridge.
