Savage Beatings Posted November 9, 2006 Share Posted November 9, 2006 I'm not really a fan of Beaujolais so I don't really know what is good. But we are going to a party in which we've been tasked with bringing a Beaujolais Nouveaux with us. I'm not really pinned down on a price, but figured somewhere around $40 would do. Any recommendations? Quote Link to comment Share on other sites More sharing options...
Azazello1313 Posted November 9, 2006 Share Posted November 9, 2006 every beaujolais nouveau i've ever seen is priced way less than that. georges duboeuf is one label you see all the time. these other guys will know if there's some fancy beaujolais you can find, but i think in general it's not a style that lends itself to a lot of refinement because of the intentionally quick turnaround from pressing to drinking. Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted November 9, 2006 Share Posted November 9, 2006 i really haven't sought out "higher end" beaujolais myself. i have had some fun with other dry rose/blushes over teh past couple of years..... anything you are trying to pair it with? Quote Link to comment Share on other sites More sharing options...
wiegie Posted November 9, 2006 Share Posted November 9, 2006 I don't think you will be able to find a Beaujolais Nouveaux for $40. Even worse, Beaujolais Nouveaux is meant to be consumed almost immediately after it comes out--and the new bottles don't come out until the third Thursday each November. So basically you will be stuck bringing last year's "old" Beaujolais Nouveaux (if you are even able to still find it anywhere right now). I also think spending $40 on a normal bottle of Beaujolais is a waste (again, if you can even find a bottle that costs anywhere close to $40). See if you can switch to some other type of wine if you really want to spend around $40. Quote Link to comment Share on other sites More sharing options...
Azazello1313 Posted November 9, 2006 Share Posted November 9, 2006 if you wanna spend 40 bucks maybe something like a chateauneuf-de-pape instead Quote Link to comment Share on other sites More sharing options...
detlef Posted November 9, 2006 Share Posted November 9, 2006 As ouija said, the new stuff doesn't hit until (I believe) the 17th. As essentially everyone said, nobody makes one for that much. Cru Beaujolais (the stuff not made for immediate consumption) can be pretty dammed good and can be worth every penny of up to about $25, but I've never seen much higher than that. This coming from someone who buys from some rather esoteric importers who rep some of the most "high-end" offerings from that area. Az's call on the C de P is certainly not a bad call, nor would bringing a village level Burgundy. At least with the Burg, you're essentially in the same area geographically. The '03 vintage is actually quite a bargain right now because it's not considered classic and was sandwiched between two rather heralded vintages. Despite that, they're drinking great right now and $40 can get you into something quite nice. Go to a reputable retailer and they should take care of you. Quote Link to comment Share on other sites More sharing options...
Savage Beatings Posted November 9, 2006 Author Share Posted November 9, 2006 i really haven't sought out "higher end" beaujolais myself. i have had some fun with other dry rose/blushes over teh past couple of years..... anything you are trying to pair it with? leg of lamb... although I have no idea how it will be prepared Quote Link to comment Share on other sites More sharing options...
Savage Beatings Posted November 9, 2006 Author Share Posted November 9, 2006 Also I don't need to buy it until December 1st or 2nd, so hopefully I should be able to get the new batch. Like I said, I've never really been a fan, so maybe its appropriate for me to spend less... I just pulled $40 out of my ass. Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted November 9, 2006 Share Posted November 9, 2006 big fan of pinot noir with lamb.... the c du p would also do well. savigny, st emilon, nuits st george Quote Link to comment Share on other sites More sharing options...
nuke'em ttg Posted November 10, 2006 Share Posted November 10, 2006 (edited) nevermind Edited November 10, 2006 by nuke'em ttg Quote Link to comment Share on other sites More sharing options...
Kid Cid Posted November 10, 2006 Share Posted November 10, 2006 big fan of pinot noir with lamb.... the c du p would also do well. savigny, st emilon, nuits st george I second the call for a pinot noir with lamb, but it sounds like you don't have a choice in the matter. Quote Link to comment Share on other sites More sharing options...
detlef Posted November 10, 2006 Share Posted November 10, 2006 leg of lamb... although I have no idea how it will be prepared I tend to think that beaujolais and particularly Nouveaux is best suited with poultry. While the timing has a lot to do with it, nouveaux is often thought of as the perfect turkey wine. Certainly a good cru beaujolias can hold up to most lamb preparations but I'd be inclined to go with bier on this one and put my vote in for the burg or C d P. If you want to shake up the jar a bit, Rose Champagne goes astoundingly well with lamb and is typically a show stopper. Mind you, $40 is very much the "getting in" price and they certainly go up from there. That said, you can find good cava rose (the Spanish version of champagne) for much less, but it is less of a sure thing and you certainly need to have a good merchant on your side to find one worthy. This, of course, is assuming that you have any say at all. If it must be nouveaux then at least take comfort in knowing that you'll be getting off the hook for far less than $40. If you want some recs on those and can wait until 1st of Dec, I'll be able to get back to you with some first hand notes. T-minus about a week and counting before I'm decended upon by all my wine reps with the new juice. Quote Link to comment Share on other sites More sharing options...
Savage Beatings Posted November 10, 2006 Author Share Posted November 10, 2006 I tend to think that beaujolais and particularly Nouveaux is best suited with poultry. While the timing has a lot to do with it, nouveaux is often thought of as the perfect turkey wine. Certainly a good cru beaujolias can hold up to most lamb preparations but I'd be inclined to go with bier on this one and put my vote in for the burg or C d P. If you want to shake up the jar a bit, Rose Champagne goes astoundingly well with lamb and is typically a show stopper. Mind you, $40 is very much the "getting in" price and they certainly go up from there. That said, you can find good cava rose (the Spanish version of champagne) for much less, but it is less of a sure thing and you certainly need to have a good merchant on your side to find one worthy. This, of course, is assuming that you have any say at all. If it must be nouveaux then at least take comfort in knowing that you'll be getting off the hook for far less than $40. If you want some recs on those and can wait until 1st of Dec, I'll be able to get back to you with some first hand notes. T-minus about a week and counting before I'm decended upon by all my wine reps with the new juice. Thank you! And the rest of you all as well... thanks for your input! Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.