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Fall Wines
by Frank Aquino, wine connoisseur with years of experience in the wine business, teacher, tennis player and Amelia Island resident.
Fall is a transition time and so it is with wines. We’re not yet in the holiday season with its family gatherings and parties. How do we navigate this bridge? Why not give Beaujolais a try?
The third Thursday of November traditionally marks the entry for Beaujolais Nouveau – or new wine. It’s displayed festively with a frenzy of banners, artistic, labels and the Ritz Carlton even has someone parachute in with the ceremonial first case.
By the way, if you’re looking for a way to celebrate the Nouveau, the extravaganza at the Ritz is a treat which renders a big bang for the buck. It’s difficult to find a venue where one can sample such food and wine for the cost of tickets to the event.
Regular Beaujolais comes to us from the Gamay grape; and is fruity, not tart and soft to the palate. It bridges nicely the fruity, sweet and sometimes dry wines of the summer and the beach until the heavier reds of colder temperatures arrive in winter.
For now let’s defer the techniques used to produce Beaujolais and Beaujolais Nouveau and concentrate on the distinction between the two wine types… CLICK HERE to read the rest of this informative article.