Now Cork & Flame

November 21, 2013 Newsletter

Like clockwork, on the third Thursday of November, Beaujolais Nouveau arrives. Made entirely from the thin-skinned gamay grape from two appellations south of France’s Burgundy region, the year’s youngest wines are made via a process called carbonic maceration. Whole grapes are tossed into a tank and the process starts right there, each grape fermenting in its own skin. Because the grapes aren’t crushed, tannins are minimized and fruit flavors maximized, the upshot being a light-bodied, fresh and fruity wine with flavors described as strawberry, bubblegum, kirsch and banana.

We will be tasting this year’s Beaujolais Nouveau during our weekend tastings. The other wines featured will depend on what we are able to secure from our distributors. We want to also have a line-up of a number of the Top 100 wines picked by Wine Spectator for 2013. We should know by Friday what will be coming to The Vineyard.