The best of this year's options in freshly-available Beaujolais Nouveau.
'Beaujolais' on Serious Eats
It's no small trick turning gamay grapes into Sean Connery in his 30s—all quiet, spontaneous confidence—but that's just what Morgon does.
Cru Beaujolais offers some of the best value in red wine that you can find right now—it's seriously well-made, food-friendly, and delicious, and it's way underpriced.
In an era of the McMansion, the Hummer, and HD widescreen TV, it's important to be reminded that bigger isn't always better. Few grapes illustrate this maxim more convincingly than Gamay, whose various regional incarnations share a few essential traits: thirst-quenching freshness, vigorous acidity, fruit that leans toward the cherry side of the spectrum, and an addictive "gulpability" that makes them among the world's most versatile wines at table.
As the weather cools, my craving for French onion soup always resurfaces. This dish is so simple, but so good, especially if you use a rich and flavorful stock, the sweetest of slow cooked onions, a thick piece of crusty bread, and good-quality nutty Gruyere. Pairing soup with wine can be a bit tricky and it's a bit counterintuitive to match liquid with liquid, but believe me, a good glass of wine makes this meal even better.
On Fridays, Deb Harkness of Good Wine Under $20 drops by with Serious Grape. This week, why you should buy Beaujolais. Photograph from jetalone on Flickr There's nothing like fall—and a falling stock market—to make me feel bullish about Beaujolais. I'm not talking about the "nouveau" stuff—although I have to confess that I drink that too. But that is released later in fall, just before Thanksgiving. Meanwhile, the air is getting crisper, we've still got our grills out on the decks and balconies, and most of us are seriously worried about the economy. It's during transition times, and difficult times, that I always turn to Beaujolais. At times like this, highly affordable wines from Burgundy's Beaujolais region are at their...