pstarr wrote:hungus wrote:Apparently the 09 Beajolais are heavier and have more tannins - in which case i dont see why you'd buy a beajolais - just buy a nice aussie/NZ Pinot
For me, wines made from gamay can present a different profile of smells, flavours and tannins than Australian pinot noir. I find that gamay, even up to Cru beaujolias from Chiroubles or Morgon, can handle chilling in the fridge without dumbing down. That makes them good picnic choices, or reds in hot weather, where I would not so easily reach for a pinot (at either cellar or fridge temperature). Marinated, spatchcocked organic chook, barbecued over coals with garlic sauce, green salad, a hot night and a chilled bottle of beaujolais is one of my favourite wine/food/situation combos.
Agree with this. The other night we were sitting out at night on a balmy evening for dinner. A chilled 07 GDBF Moulin au Vent Beaujolais was the perfect red for the weather (assuming you wanted to drink red).