Winter is prime time for red wine and one wine I get oodles of questions about is Beaujolais. With the release of Beaujolais Nouveau on the third Thursday in November, like clockwork, it’s easy for consumers to be seduced by all the advertising fanfare. Especially for a wine that’s under $10 a bottle! But, you know what they say, if something seems too good to be true…it usually is.
Unfortunately, Beaujolais Nouveau is essentially mass produced, poorly made wine that has marred the reputation of the region over the years. The upside to this situation however is, despite the jammy, insipid Nouveau wines, there are actually MANY fabulous Beaujolais wines worth exploring!
Located in the southernmost part of Burgundy, Beaujolais also produces charming, easy-drinking red wines from the Gamay grape. This thin-skinned grape variety produces wines with minimal tannins capable of displaying a variety of aromas and flavors including cherry, raspberry, blackberry, violet and peony, which are usually accentuated by black pepper, herbs or spice. So how can you find these special wines and avoid the plonk? Please scroll down, my wine loving friends, for all the deets!
The key to exploring and ultimately enjoying Beaujolais is actually quite simple: look for the name of one of the region’s 10 crus on a wine label. A “cru” is a specific vineyard site within the Beaujolais appellation known for producing wines which express characteristics unique to their region, a quality known as terroir. In Beaujolais, the crus include Morgon, Moulin-a-Vent, Fleurie, Regnie, Brouilly, Cote de Brouilly, Chiroubles, Juliénas, Chénas and Saint-Amour. Seeing one of these names on a label usually ensures you’re getting a quality wine.
Which leads me to this week’s featured wine, the 2011 Louis Jadot Château des Jacques Moulin-à-Vent ($20). This wonderful wine demonstrates much of what’s to love about Beaujolais. After opening it the other night, almost five years after bottling, we were pleased to find an utterly delicious, casually elegant and enjoyable wine. A true gem at the price point to be sure and I hope you take the time during red wine season to enjoy all Beaujolais has to offer as well!
Who it’s from: Maison Louis Jadot was founded in 1859 by Louis Henry Denis Jadot whose family settled in Beaune near the turn of the century. Maison Louis Jadot focuses on the purest expression of terroir through the medium of the vine. The historic Château des Jacques estate, located in the Moulin-à-Vent appellation, was widely considered one of the most prestigious estates in Beaujolais and was purchased by Louis Jadot in 1996. As a result, Jadot became the first Burgundy house to own a major Beaujolais vineyard. In 2001, Louis Jadot bought another vineyard in Morgon. In 2008, both vineyards were regrouped as the Château des Jacques Estates.
Where it’s From: This wine hails from the the village of Moulin-à-Vent (which translates as ‘windmill’ in English), between Fleurie and Chenas. The Moulin-à-Vent wines are referred to as the “King of Beaujolais,” and widely considered to be the most Burgundian “Cru” of Beaujolais. Unlike other crus, Moulin-à-Vent wines are often fuller-bodied and more complex with ample tannin and structure which allows them to age longer. The pink granite and manganese-rich soils of Moulin-à-Vent also promote the growth of concentrated grapes on the region’s Gamay vines, which produce more intensely flavored wines.
This Wine by the (Geeky) Numbers:
Grape Variety: 100% Gamay
Appellation: Moulin-à-Vent
ABV: 13%
Ageing: 10 months in French oak (30% new), 6 months in bottle.
The Glamorous Gourmet’s Tasting Note: This wine beckons from the glass with its beautiful bright ruby red color and enticing aromas of dark fruit, spice cake and lavender. On the palate, fleshy dark fruit predominates with flavors of ripe black cherry, blackberry and cassis balanced by supple tannins and a bright acidity. Even after five years in the bottle this dynamic wine could have definitely lasted another five!
Château des Jacques Winemaker, Cyril Chirouze
Pair it with: This versatile wine would make a perfect match with a variety of dishes ranging from our recently posted Lamb, Harissa and White Bean Soup with Turmeric Yogurt as well as our super popular Quick Coq au Vin and Rosemary Roasted Chicken with Mushrooms and Caramelized Onion!
Suggested Retail Price: $20 – and while this vintage is no longer on the market, find the most recent year you can and enjoy either now…or in a few years!
Bon appétit,
The post Wine of the Week: 2011 Louis Jadot Château des Jacques Moulin-à-Vent, Beaujolais, France appeared first on The Glamorous Gourmet.
The first dinner of our “Savor the Summer at Sundy House” series took place on June 28th and highlighted the fabulous flavors of Summer and the wines that pair with them. The inventive and delicious cuisine of Chef Lindsay Autry infused elements of Southern, French and Asian cuisine into the freshest of ingredients resulting in dishes that truly captured the essence of Summer and beautifully complemented our selection of wines.
The Sundy House looked lush and inviting, nestled among the tropical Taru Gardens. As guests arrived they were greeted with flutes of Charles Bove Brut NV, bubbly from France’s Loire Valley. This sparkler was light and delicate with a delightful acidity and paired perfectly with Chef Autry’s passed hors d’ouevres including Butter Lettuce Cups with avocado, grapefruit and shaved radish as well as Crispy Artichokes with Lemon Coriander Dipping Sauce.
After sipping and savoring, guests found their way to their tables and the tasting began! The first wine of the evening was the 2011 Domaine Zind-Humbrecht Pinot Blanc, a delightful white wine from one of the most respected producers in Alsace, France. This wine is a blend of 70% Auxerrois, which brings a lovely richness to the wine, and 30% Pinot Blanc which adds structure and acidity. The Pinot Blanc was paired with Chef Autry’s cobia crudo with ceviche vinaigrette, shaved celery salad, toasted garlic and chopped corn nuts. Yes, you heard correctly, I said corn nuts, but before you scratch your head at the inclusion of this beloved road trip staple, I have to tell you this “garnish” made the pairing. The Pinot Blanc had notes of citrus and ripe peach along with a vibrant acidity that paired very well with the fish; yet there was also an a nutty, spicy quality and oily viscosity to the wine that synergized beautifully with the corn nuts, making for one of the favorite and most unexpected pairings of the evening.
Our second wine of the tasting menu was a rosé from California’s Central Coast, the 2012 Bonny Doon Vin Gris de Cigare. While many folks tend to shy away from pink wines, thinking they are akin to White Zin, this little gem made believers out of our crowd (for more info on the significant difference between these wines, please click here). Dry, Provencal style rosés are quintessential Summer wines and I think our guests will remember where they were the moment they fell in love with rosé! This wine is a blend of 62% grenache, 17% mourvèdre and 15% white Rhône grape varieties including roussanne, grenache blanc, and cinsault. Curious about the use of the word “cigare” in the wine’s name, I reached out to winemaker and owner of Bonny Doon, the eccentric Randall Grahm, on Twitter. He replied that the term relates to some bizarre legislation implemented in the Chateauneuf-du-Pape wine region of France in 1954 when sightings of UFO’s, referred to by the French as “cigare volants” or “flying cigars” due to their shape, were on the rise. He was so intrigued with these peculiar laws that expressly prohibited space craft from landing in the vineyards that he used it to name his wines. Much like it’s maker, this wine has lots of personality as well as inviting notes of strawberry, watermelon and spice with a refreshingly dry finish. It paired perfectly with Chef Autry’s delicious Key West pink shrimp with wilting greens, roasted tomato and soppressata.
Our only red wine of the evening was the 2011 Domaine du Pavillon de Chavannes Côte de Brouilly Cuvée des Ambassades Beaujolais. While definitely a mouthful to say, this juicy gem from the Burgundy region of France is perfect for summer sipping, with oodles of personality as well. Made from 100% Gamay, the signature grape of Beaujolais, this wine is crafted with care and quality in mind, as most cru Beaujolais are, from grapes grown in the Côte de Brouilly AOC located in the upper vineyards above the larger Brouilly AOC. The alcoholic fermentation occurs in cement vats, after which the wine goes into foudre (large oak barrels) for aging. The result is a delightful wine with notes of black cherry, cassis and spice balanced by just enough minerality and tannins. Chef Autry prepared an array of Summer-inspired dishes that beautifully demonstrated this wine’s versatility in pairing with food including fried “rice”of toasted farro, confit chicken and ginger house salad; grilled Korean style short ribs with green tomato slaw; and crispy Brussels sprouts with house hot sauce and cilantro. This wine not only stood up to the richness of the confit chicken, the nuttiness of the toasted farro, the smokiness of the Brussels sprouts and the zesty Korean style short ribs, it actually enhanced and unified these elements.
For our finale, we switched to something delightfully sweet and bubbly, the 2012 La Spinetta Moscato d’Asti Bricco Quaglia DOCG. This wine hails from the Piedmont region of Italy, best known for producing such famous and beloved wines as Barolo, Barbaresco and Barbera. This wine is the first single vineyard Moscato in Italy made from grapes from 30-35 year old vines hailing from the “Bricco Quaglia” or Hill of Quails vineyard. Because Moscato does not undergo a secondary fermentation like Champagne, it is only semi-sparkling or “frizzante” as the Italians call it. Because of the lower level of pressure in the bottle, it is sealed with a traditional cork, not the cage and cork required of wines such as Champagne. On the nose this wine exhibits fragrant, inviting aromas of honey, ginger and citrus which are confirmed on the palate along with a delightful sweetness balanced by a lively acidity. When pairing a dessert with a dessert wine, you never want the dessert to be sweeter than the wine, otherwise the wine will taste bitter. Sundy House Pastry Chef Sarah Sipe created a divinely inspired Garden Mango Mousse with chocolate “soil”, passion fruit sorbet and toasted coconut that was the perfect level of sweetness to pair with this wine. While technically considered a dessert wine, this wine is so delicious and refreshing it would make a fabulous aperitif as well.
A big thank you to all who attended the first dinner of our series! We greatly appreciate your support and are hard at work planning for the next dinner which will take place Wednesday, July 24th featuring “Wines from the South of France paired with Southern Cuisine,” one of Chef Autry’s specialties! Reservations are required and there are still a few seats left, please call the Sundy House directly at 561.272.5678 to make your reservations. All of the wines featured in this post are currently available at The Wine Atelier. Look forward to seeing you soon!
Cheers,
In the constant quest for healthy, weeknight meals that require a minimal amount of time and effort, here’s another Fast & Fabulous recipe I’d like to share with you!
This Red Curry Chicken Stir Fry was inspired by some of my favorite Asian flavors including spicy red curry; rich, creamy coconut milk; and freshly grated ginger. The shiitake mushrooms, chopped peanuts and dark meat chicken also add delicious texture to the dish that really keeps you coming back for more (Steve will happily vouch for that).
If you’re in the mood for wine (c’mon, you know you are), a white wine with a hint of sweetness like a Pinot Gris or Riesling will work nicely to complement the flavors as well as keep the heat in check. If you’re in the mood for red, however, give a light, fruity Beaujolais a try.
I hope you enjoy this dish and stay tuned for more Fast & Fabulous recipes!
Cheers,
Red Curry Chicken Stir Fry
Serves 2-4
3 Tbs. peanut oil
1 carrot peeled and thinly sliced
8 ounces green beans, trimmed and cut into bite size pieces
2 Tbs. plus 1/4 cup chicken stock
2 garlic cloves, minced
1 Tbs. peeled and grated fresh ginger
2 Fresno chiles, sliced
2 Tbs. prepared red curry paste
6 boneless, skinless chicken thighs cut into 1/2 inch pieces
1/2 cup coconut milk
8-10 shiitake mushrooms, sliced
2 scallions sliced, green and white parts separated
1 Tbsp. fish sauce
Salt and pepper
1/4 cup cilantro, for garnish
1/2 cup chopped peanuts, for garnish
Directions:
Heat 1 Tbsp. peanut oil in skillet over high heat. When oil starts to smoke, add green beans and carrots and stir fry for 1 minute. Add 2 Tbsp. chicken stock to facilitate cooking and stir fry for another minute. Transfer to plate and set aside.
Wipe out the pan and return to heat. Add the remaining 2 Tbs. peanut oil and heat over med-hi heat. Add the garlic, ginger and half the chiles and stir fry for about a minute. Add the red curry paste and stir fry for 1-2 minutes. Add the chicken and stir fry until chicken is browned, 3-4 minutes. Add the coconut milk and cook for an additional minute. Stir in the remaining 1/4 cup chicken stock, shiitake mushrooms, light parts of the scallion, and fish sauce and cook until the chicken is cooked through, 1-2 minutes more. Add the green beans and carrots back to the pan and season with salt and pepper to taste. Transfer to a serving plate and garnish with the chopped cilantro, green parts of the scallion, remaining chiles and chopped peanuts. Serve over white or brown rice.
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