Jag älskar min iphone. Det är okey att ta en njure eller så från mig men rör fan inte min iphone! Den kan allt. Nästan. Och det finns en app för allt. Små praktiska eller onödiga program som är gratis eller kostar några tior.

Nu har jag köpt Jamie Oliver 20 minute meals, en ganska dyr app som kostar 55 kr. Men det är den värd! Enkla recept med steg för steg instruktioner i text, bild eller som ljudkommentarer. Snygga, instruktiva videofilmer med Jamie (nu ska jag banne mig ge mig i kast med risotto), en interaktiv och praktisk inköpslista med mera, med mera. Enkelt, tydligt och pedagogiskt. Jag bestämde mig för att testa två recept.

Brilliant beef stroganoff with rice (2 personer)

Strimla 300 g nötkött (fransyska, rostbiff, ryggbiff eller liknande) och blanda ordentligt med några nypor salt, rejält med nymalen svartpeppar och duktigt med milt paprikapulver i en bunke. skiva en rödlök, en vitlöksklyfta och 250 g champinjoner. Hacka 6 cornichoner och persiljestjälkar fint. De slätbladiga persiljebladen hackar du grovt. Riv det yttersta av skalet av en citron fint.

Koka basmatiris enligt anvisningar tillsammans med citronskalet. När det är klart klickar du i smör och håller varmt under lock.

Fräs champinjonerna i en torr ganska het panna så att de tappar vätska och låt de sedan fräsa en liten stund i smör (här har ag ändrat lite i receptet). Lägg åt sidan. Fräs löken och vitlöken mjuk i lite olivolja. Lägg åt sidan. Fräs köttet i omgångar  i het panna och olivolja så att det får fin färg. Tillsätt svampen och de hackade persiljestjälkarna och låt fräsa med en stund. Häll på en rejäl skvätt brandy/konjak. Har du gasspis kommer det hela att flamberas, så håll undan för ansikte och köksfläkt. Låt det mesta av spriten avdunsta. Blanda ner cornichonerna och 0,75 dl créme fraîche. Låt puttra några minuter. Ta av från värmen, pressa ner saften från en halv citron och rör ned ytterligare 0,75 dl créme fraîche. Smaka av med salt. Strö persiljebladen över grytan. Servera med riset.

Jag har förenklat och förkortat instruktionerna som kan vara lite röriga att följa då de är upplagda helt kronologiskt med hackande av ditt medan datt fräser. Funkar säkert för Jamie, men det tar inte 20 minuter första gången. Jag gjorde en dubbel sats av rätten som fick en markerad, frisk syra. Jag fick balansera den med några skvättar kalvfond från flaska. Rätten blev fantastiskt god och fick fyra entusiastiska tummar upp vid matbordet. Riktigt lyckat!

Provade dessutom årets Beaujolais Nouveau till maten. En riktig fullträff! Den friska smaken i stroganoffen gifte sig otroligt väl med den mjuka, bäriga, friska och saftiga karaktären på vinet.

Imorgon kommer rapport om desserten!

Writing about sexual symbolism in advertisements for so long, it takes a lot to shock or surprise me these days.

Still, I confess I burst out laughing at this one.

Lest you feel that my sense of humor is a little crass however, then perhaps you need the context. Last week, I was skimming an article in the Korea Times about the rivalry between the French wine Beaujolais Nouveau (보졸레누보) above and the Korean rice wine Makgeolli (막걸리), and suddenly noticed this:

Recognized as a simply old-fashioned drink for a long time, Makgeolli is popular with trend-savvy young female customers in the current boom. The biggest group is women in their 20s and 30s, and some of them ended up placing orders for [the new] Makgeolli Nouveau (막걸리누보) when they came to reserve its Beaujolais counterpart, according to Hyundai Department Store.

Now I’ve written a lot on gender-based Korean advertising in recent months, including that of tea-drinks, health-drinks, and attempts to make soju more appealing to women, so I was interested in finding out if that preference was partially the result of (or led to) similar marketing: after all, gender-based advertising is often more indicative of advertisers’ stereotypes and prejudices rather than any empirical evidence that it actually works. And in the case of that for “girly” Korean drinks in particular?

Well, recently at least that has meant nothing more sophisticated than either the use of a lot of pastel colors and/or the breaking of the convention that bottles must be pointing straight-up and in the bottom right-corner of advertisements. Instead, they pop up in a most satisfying manner almost anywhere, and usually at somewhat less than a 90-degree angle (see here and the bottom of here).

Obviously I can see the humor, and even like this one (aimed at men), but I’m beginning to find its repetitiveness kind of patronizing too.

Refreshingly, I actually saw little evidence of either feature in the marketing for Makgeolli Nouveau (see here and here for examples) though. But you can imagine what frame of mind I was in then, when I finally turned my attention to advertisements for Beaujolais Nouveau instead, and was greeted with the magnificent specimen above!

( Source )

In fairness to Korean advertisers, Beaujolais Nouveau certainly seems to be considered a girly drink worldwide also. In Japan it is poured into spas and promoted as giving smooth skin for instance, and the (presumably) international labeling of previous years’ wines similarly featured pastel colors and flowers and so on.

This possibly explains why the “Peninsula Beaujolais Nouveau Party” at Lotte Hotel in Seoul last Friday boasted a lingerie fashion show too.

But more to the point, the text “신의물방울”, in the top-left corner of the advertisement, translates as “The Water Drops of God” or Kami no Shizuku, a Japanese comic book about wine. Extremely popular, and not just in North-east Asia, there is a wealth of commentary on it, so for interested readers I suggest this post at the manga blog Precocious Curmudgeon for the best summary, with many links to longer news articles. Focusing on the original advertisement here though, in one of those links it is argued that the comic’s greatest impact has in fact been on South Korea, with over 1 million copies sold, and the authors were “stunned to be greeted like stars”  on their first visit there in 2007, even finding themselves introduced to candidates during the presidential election.

You can imagine then, the effect on sales here (and worldwide) when Beaujolais Nouveau was featured in it a few years ago, and accordingly in 2007 Japanese distributor Mercian hired the illustrator to design new labels for the drink. Presumably, a Korean language version of that is what we are seeing here.

For those of you more interested the wines themselves though, I recommend this article from Slate more information on Beaujolais Nouveau itself, albeit not a very flattering one (indeed, a rival Japanese food and drink comic book to Kami no Shizuku describes the drink as “little more than a French prank that the Japanese have fallen for hook, line and sinker”), and the recession has recently forced it to be sold there 10% cheaper than in previous years and in plastic bottles.

( Source: unknown )

Meanwhile, for more information on Makgeolli Nouveau I recommend two articles in turn recommended by connoisseur Tom Coyner: the first from early November on the reasons for Makgeolli’s renaissance, and which mentions that women make up only 10% of drinkers of regular Makgeolli but 30% of the fruit-flavored ones; and the second from Wednesday on the difficulties of expanding the market from its current 3.6% of all alcohol sales. In addition, you may also find this article from February about the Japanese role in its resurgence interesting, and finally all of the above should be placed into the context of the Korean government wanting to promote more domestic rice consumption, as evidenced by its attempts to promote “Garaetteok (가래떡) Day,” named after stick-shaped rice cakes, over the more commonly recognized “Pepero Day” earlier this month.

But has anyone actually tried either? Despite writing all that, I actually only started drinking wine and beer myself about 3 months ago(!) at the tender age of 33 (I preferred various cocktails), but if it tastes okay then I certainly wouldn’t mind trying something sweet and cheap like Beaujolais Nouveau. Any variety of Makgeolli however, would be just too weird: I have tried it, and concluded that something that looks like milk should not taste like wine!^^

Update 1: Water Drops of God is being made into a Korean Japanese drama series featuring Bae Yong-jun (배용준), and is scheduled to start next month.

Update 2: As Gomushin Girl has pointed out in the comments, labeling Makgeolli as rice “wine” is probably incorrect. Adding to that, this post at The Marmot’s Hole makes is clear that serving it in a wine glass is particularly inappropriate.

Update 3: Unfortunately, Bae Yong-jun’s drama series has been canceled.

It’s that time of the year again.  The streets in France are filled with signs proclaiming, “Le Beaujolais Nouveau est arrive!”  But I must admit that, despite all of the excitement, I’ve never before taken the Beaujolais Nouveau very seriously.  After all, I can list numerous other wines that I would rather be drinking.  This year, however, since I’m in France, I decided to partake in the fan-fair.  In doing so, I’ve discovered more than just a wine…I’ve discovered an important ritual.

I’ve always wondered why watery beer, that I usually try to avoid, always tastes good at baseball games.  Or, how cold pizza tastes good in the morning, but in the evening it must be heated up.  For me, eating and drinking isn’t always about the food or the drink, but more about the ritual.  And when it comes to the Beaujolais Nouveau, it’s more about the tradition than anything else.

Beaujolais Nouveau is a French wine produced in the Beaujolais region of Burgundy from the Gamay grape.  It is released the third Thursday of November when the wine is just a mere six weeks old.  Thus the word “Nouveau”, meaning “new.”  It is then quickly distributed throughout the world (not a second before midnight) where it is met with eager anticipation.  The wine is virtually tannin-free, fruity, light-bodied, and extremely easy to drink.  Nobody I know takes this wine seriously, but almost everyone I know buys a bottle (or two).

The tradition of drinking Beaujolais Nouveau is similar to that of drinking Bernache (see Burnt Nuts and Partially Fermented Grape Juice), the partially fermented wine symbolizes the end of the harvest season.  Beaujolais Nouveau is the next step in the cyclical calendar of wine drinking.  While the wine is nothing extraordinary, drinking it symbolizes the new vintage; however, it also has an effect on the consumer.  The act of drinking Beaujolais Nouveau forces us to distinguish this year from last year, not only in regards to the wine, but in regards to our personal life as well.  It is also a social ritual since we all drink the wine at the same time of the year.  Even though we don’t know the other consumers, we are aware of their existence, thus making them a part of our imagined community of fellow wine drinkers.  So even though we don’t really like the wine, we take pleasure in drinking it, just like the watery beers at baseball games.  This little bottle creates a link between wine drinkers throughout the world, and, since it is one of the most affordable wines, no one is left out.

Chegou em São Paulo, no último dia 19, o Beaujolais Nouveau. Vinho famoso por seus aromas frutados e corpo delicado e leve, ele chega no mesmo dia a restaurantes e lojas do mundo todo, anualmente, sempre na terceira quinta-feira de novembro, saindo diretamente de pequenos vilarejos da região de Beaujolais, na França.

É sempre com a notícia “Le Beaujolais Nouveau est arrivé!” que o vinho é recebido, em grande estilo, pelos amantes do vinho, que aguardam ansiosamente durante todo o ano para provar a bebida. A safra de 2009 tem aromas de frutas frescas como cerejas, amoras e morangos e neste ano, por conta do baixo rendimento dos vinhedos, foram produzidas ainda menos garrafas do que no ano passado.

O Beaujolais Noveau é um vinho feito para ser tomado jovem. Por ter uma produção “rápida”, era considerado um vinho que não era sério. Mas ele já sai pronto para ser tomado, refrescado a 14° C, um vinho perfeito para o calor “desértico” que temos em São Paulo nos últimos dias.

This is the phrase
universally plastered on every wine store this week.  It means The New Beaujolais Has Arrived.  We first noticed Beaujolais Nouveau in
the 80’s when Georges Deboeuf was the winner of the race to be the first
producer to get his bottles on US shelves every year.  This year, America has imported about 147,000 cases of
Deboeuf.

Basically, Beaujolais
Nouveau represents a time to celebrate the harvest.  Some of these gamay grapes (about 1/3 of the harvest) are
bottled within 6 weeks; the rest is aged in barrels to become more complex
wines.

Fun Facts about Beaujolais
Nouveau:

Serve
lightly chilled – about 55-60 degrees (about ½ hour in your fridge).

We raise our glasses to
toast this year’s harvest.  Cheers!

The third Thursday of November usually passes for me without a lot of fanfare. “Beaujolais Day” was never very popular in my house growing up—no waiting to see if the bottle would pop out and see its shadow, predicting another stretch of bad vintages.

Fearful I might be missing out on the nationwide phenomenon that is B-Day, I decided to start a new Burden family tradition: pulling in to the liquor store and buying young Gamay after a morning of drawing hand turkeys with construction paper Pilgrim hats on.

I chose the Joseph Drouhin Nouveau because the label had the fewest number of flowers: it came in at 8.5.

Actually, I chose it based on popular results of an in-store tasting held just prior to my purchase—not that I wasn’t pleased to find I was spared the popular Georges Duboeuf release with its excessively fruity label.

Dominant banana and cherry flavors, with notes of pineapple. The aromas are softly floral. The Drouhin boasts nice flesh, a very clean mouth feel, and a body with a little more weight than I was expecting. The sweetness is front loaded and driven by bright berry and tropical flavors.

A pizza and a $10 bottle of BeauNou (Puke! I just made that up, and will never say it again.) can be a fun time. I certainly can’t guarantee that this wine is for everybody—a glass is good, but have a back-up.

Enjoy!

-Rob

Et oui, Torchons et Bouchons exporte près de 20% de ses produits, principalement au Japon et aux Etats-Unis.
Nous avons là-bas un distributeur pour représenter notre marque. Et il le fait avec entrain, jugez vous-même !

Nous sommes très fiers de mettre en valeur le patrimoine de notre beau pays sur des produits fabriqués en France. Encore plus fiers quand nous les vendons à l’étranger. Qui a dit que les PME françaises ne savent pas exporter ?

Since this is my inaugural post here on Winoholic, I figured I would start by tasting a celebratory wine. Since the birth of this blog falls at the end of the harvest period, I thought it would be fitting to start with a beaujolais nouveau.

I picked up the latest offering from Maison Louis Tete in its traditional, subtly distinctive “pot” bottle. At $11.99, it wasn’t the cheapest available, but it also wasn’t the most expensive. (Although, I am shocked to see it being offered in Monterey and Chicago for $32 and $46, respectively. Of course, those are restaurant prices. But still.)

Anyway, nouveaux are supposed to be light, fun, and celebratory. The Louis Tete completely fit the bill. I love that the bottle is clear because you get a good sense of the wine’s light magenta coloring before it even reaches your glass. I detected candied strawberry and a slight cherry on the nose. In the mouth, I tasted tart strawberry, light cherry, and a very slight, faint, fleeting peach. The body is, as is to be expected, light. But, I was surprised by the tannin. The Louis Tete has a nice tannic edge that I think helps to mitigate some of the usual candy flavor associated with nouveaux.

The summer of 2009 was reportedly hot and dry in Burgundy’s Beaujolais appellation, hopefully relieving the necessity of engaging in too much chaptalization (in which sugar is added to the wine to increase the alcohol in years in which the temperatures did not soar high enough to allow an appropriately natural level of sugar in the grape). I have not been able to find any information on whether or not the 2009 Louis Tete Beaujolais Nouveau underwent chaptalization, and if so, how much. Although given the reports from the 2009 summer, it seems unlikely that much chaptalization was required. The wine itself is 13% alcohol by volume.

In the end, the 2009 Louis Tete Beaujolais Nouveau is a light, fun, drinkable, celebratory wine, exactly what nouveau is supposed to be.

Where To Find It: The 2009 Louis Tete Beaujolais Nouveau can be purchased at K & L Wines (www.klwines.com).

It is my pleasure to start our partnership blog with a very special wine at that very special time of year.  Every third Thursday of November is the release of the delicate Beaujolais Nouveau just in time for Thanksgiving.

Usually I try  the George Duboeuf’s Beaujolais Nouveu on Thanksgiving as tradition. This year, I wanted to make sure it would be a good compliment with our unique meal.  It will be a small gathering of immediate family this year which makes it easy to serve food that we all like, which doesn’t necessarily include turkey. Right now the menu even includes lobster macaroni and cheese!

Well I have to say, it is better than last year’s. Certainly not a full body wine, but the flavors are nice and I think it will go well with my non traditional thanksgiving meal as well as the traditional.  Truly a light airy wine that will
allow you to enjoy and fill up on all the stuffing and other goodies.

I poured a tasting glass along with having a few carvings of a 60 day aged gouda and it was a great pairing. The sharpness of the cheese with the nutty flavor went so well with the light cherry flavor in the wine.

With our rating cheers of 4 “salutes”, we can feel confident that the new wine of 2009 will be joyous and fun for all!

From the twograpenuts we wish you a very Happy Thanksiving!

TDIA is gutted to announce that it will not be doing its usual Beaujolais Nouveau tastings this year.  Irish people and partisans of the Aungier Street and Cuffee Street factions across the globe have been celebrating exclusively with Beaujolais nouveau since Thierry Henry won both the coveted Order of the Shiny Tracksuits Sportsman of the Year Award (Aungier Street) and the less coveted but nonetheless prestigious Order of the Shiny Tracksuits Sportsman of the Decade Award (Cuffe Street) for his exemplary showing in the France vs Ireland World Cup qualifier match.  

So we are instead we are doing what many others are and turning out eyes Hungaryward thanks to the pointers of our in-house sommelier Dr. Pol De Paor.

http://www.bluedanubewine.com/wines/hungary/

.

.

Høsttakkefest

Feiringen av årets vin har lange tradisjoner, men under navnet Beaujolais Nouveau og i den formen vi nå kjenner den, ble den startet i etterkrigstiden som en ren PR-jippo for å sørge for å få igang cash flowen på høsten. Helst kan vi kanskje kalle det en høsttakkefest? Vi feirer vinen og høsten, bonden og vinmakeren, og vi tillater oss å være upretensiøse vinelskere en stakket stund, mens vi kanskje møtes til ost og jazz på Brasserie France og teller ned sekundene til midnatt tredje torsdag i november..

.

Et godt år?

Beaujolais Nouveau har tidligere blitt sammenlignet med både prematurt keisersnitt og å spise kakedeig. I år virker vinene gjennomgående mer ferdige og mindre rå. Uten at jeg har gjort noen videre etterforskning, har jeg hørt at årets innhøsting ble avviklet tidligere enn normalt, og at vinene således har fått litt lengre tid på seg før den dukket opp i hyllene tredje torsdag i november.

.

Vi har smakt nesten alt av årets Beaujolais Nouveau i polets sortiment, og har i år for første gang to direkte anbefalinger å komme med. Det er faktisk god vin! Vi har delt årets viner inn i tre kategorier: de anbefalte, de bedre og til sist, la oss kalle det den klassiske Beaujolais Nouveauopplevelsen. Så får man tolke det som man vil!

.

DE ANBEFALTE

.

Foillard Beaujolais Nouveau 2009, #59484, kr. 145,-

Særegen, naturvinpreget duft av lyse røde bær med streif av krydder i retning kanel og anis. Lett, elegant anslag. Transparent rødbærsfrukt med fin syre, behagelig myk munnfølelse og innslag av mineralitet. Tørr og fast avslutning med fin lengde. Årets beste, men lite typisk Beaujolais Nouveau laget av den dyktige Morgonprodusenten Jean Foillard.

.

Terres Dorées Beaujolais Nouveau Cuvée L’Ancien 2009, #58040, kr. 133,-

Pinotaktig nese med fine røde bær, noe krydder og et svakt mineralsk innslag. Saftig og livlig anslag i munnen. Frisk bringebærfrukt med god sødme/syrebalanse, fin tørrhet i finish og god lengde. Smaker og koster en halv Bourgogne Rouge. En god vin fra produsenten Jean-Paul Brun.

.

DE BEDRE

.

Terres Dorées Beaujolais Nouveau Cuvée Première 2009, #58041, kr. 120,-

Morell, kirsebær og bringebær på nesen med noen kryddertoner. Fyldig og saftig med dyp rød frukt, god balanse og tørr, fast avslutning.

.

Chatelard Beaujolais-Villages Nouveau Vieilles Vignes Non Filtre 2009, #49841, kr. 135,-

Fersk og purung bringebær, kirsebær og morellfrukt på duft. Et innslag av tørt trevirke. Pent saftig og relativt fyldig rødbærsfrukt i munnen, med fin syrebalanse, god struktur og tørr, fast, litt varm finish.

.

Chatelard Beaujolais-Villages Nouveau 2009, #42167, kr. 125,-

Tiltalende fruktig duft av moreller og bringebær. Kjølig, men fyldig kirsebærfrukt inn, med hederlig syre og tørr avslutning. En ålreit vin, men litt varm i finish.

.

DEN KLASSISKE BEAUJOLAIS NOUVEAUOPPLEVELSEN

.

Trénel Beaujolais-Villages Nouveau 2009, #47959, kr. 120,-

Ung, fersk duft av røde bær, bringebærdrops, blomster og noe potet. Lett sødmefullt anslag, purungt fruktpreg av ferske røde bær, relativt høy syre og tørr avslutning. En ærlig og livlig Beaujolais Nouveau.

.

Duboeuf Beaujolais-Villages Nouveau 2009, #46179, kr. 105,-

Frisk rødbær- og banannese med tydelig alkohol. Overraskende god, dyp frukt i munnen, med smak av kirsebær og moreller. Balansert syre. En sammenhengende vin.

.

Chatelard Beaujolais Nouveau 2009, #42168, kr. 120,-

En litt plump morell og kirsebærfrukt på nesen, med innslag av våt natur. Balansert frukt og syre i munnen, et innslag av karamell, og varm, fast, tørr avslutning.

.

Trénel Beaujolais Nouveau 2009, #41551, kr. 110,-

Purung og parfymert frukt i duften med preg av bringebær og banan, svakt potet, og noe alkohol. Lett, fersk og rått syrlig vin.

.

Joseph Drouhin Beaujolais-Villages Nouveau 2009, #49839, kr. 145,-

Fersk rødbærsduft med preg av banan og innslag av mandel og krydder. Pent fyldig og saftig i munnen, med en del banan. Mangler litt syre, og avslutter tørt og litt varmt.

.

Duboeuf Beaujolais Nouveau 2009, #46178, kr. 99,-

Fersk duft med noe syntetisk preg av bringebær og banan. Syrlig anslag i munnen, med litt emmen frukt og tørr avslutning.

.

Joseph Drouhin Beaujolais Nouveau 2009, #49840, kr. 140,-

Intens, lett syntetisk rå bringebærfrukt på nesen, med markant innslag av banan. Intens banansmak også i munnen, sammen med saftige røde bær. Høy syre og fast, tørr finish. Her tar bananen overhånd!

.

Święto wina na salonach Wrocławia

Jak co roku, także tym razem w restauracji JaDka na ul. Rzeźniczej we Wrocławiu odbyła się degustacja pierwszego młodego wina, co to jeszcze na dobre nie przestało fermentować. Radosnym okrzykiem “Bożole przyjechało!” (Beaujolais nouveau est arrive!) uczestnicy zapoczątkowali sezon 2009. Wszyscy w końcu mogli dać upust ciekawości, jakie smaki dominują w tym roku: czy taniny, czy nuty owocowe, ile jest garbników itp. Mimo, iż znawcy wyczuwają      te subtelne różnice pojawiające się z roku na rok, to jedna cecha jest wspólna i niezawodna:  Na drugi dzień łeb boli tak samo mocno

JaDka winna nie krwawa

Wieczór w JaDce zorganizowany był naprawdę wzorowo. Dało się odczuć, że właściciele mają doświadczenie: wspaniałe owoce morza, przemiłe towarzystwo, gustowna oprawa muzyczna, no i wina w bród. Żyć nie umierać : )

PS: Zdjęcia wiszą także na portalu TuWroclaw.com pod tym LINKIEM

最新评论

• 
  

  猪宝和猪宝妈

  2009-11-21 10:01:05 [回复] 可不是上市的时候嘛。今年的果然50年第一？还是经济不好特别要促销啊？可惜我今年喝不了啦。 等更新 真的很味美， 看这里： http://www.winespectator.com/webfeature/show/id/41278 真的一口也不能喝啦？ 一小口？

• 
  

  森林的火焰

  2009-11-21 11:19:21 [回复] 薄酒莱？我记得人家另有个译名叫宝珠莉罢？ 今天收到大统华的特价单，龙虾5.99，只是四磅以上的才是这个价钱。我心动了，打算明天天气好的话就骑车去买至于买回来怎么烧，还没想好。你上边贴的这个又是龙虾又是是蛤又是玉米棒子的，很南方啊。 绝对没有你做的好吃。 海水煮煮而已这个。不过我蒸蒸龙虾已是极限了， 没法子自己去剥那个生龙虾肉 （你在实验室里是不是炼成神功了？！）。。

• 
  

  卡哥	2009-11-21 14:26:09 [回复] 这薄酒莱比薄熙来还要红啊。 这大虾啊 哈哈哈。 真能联想啊。

• 
  

  绿茶	2009-11-22 08:24:09 [回复] 不懂酒的人说，这么火的Beaujolais Nouveau，居然价钱这么亲民。 是啊，　很便宜，　并且在便宜酒里味道不错啦～～我也不怎么懂酒，　怎么顺口怎么喝

• 
  

  青兰	2009-11-22 18:37:33 [回复] 你别劝酒了，猪宝妈喝一小口，胎儿心脏都会振颤的非常难受，不如劝她买一箱存着。 发呆。　还有这种事。 我以后不会再劝了

• 
  

  幻儿	2009-11-24 00:22:34 匿名 160.39.46.119 [回复] 你那里的酒为什么那么便宜呢？我家附近的酒店卖10.99刀。。。 surprisingly enough，　是庄（他不怎么能喝）带我去了一个在八街的酒店，　叫Astor Wine什么的，　又大又便宜。。。去故乡味顺路可以买。

• 
  

  Vicky AYi

  2009-11-25 05:36:59 [回复] 你还别说，我昨天去我们学校附近的一家sushi fusion的参观吃饭，桌子上赫然就是这个薄酒萊的广告！ 可是，是一杯七块九，不是一瓶！ 我这次去西班牙又喝了一种本地红酒，　和薄酒莱口感类似，　回头写给你看！

A young, fruity red wine that usually retails for less than $20 a bottle, Beaujolais Nouveau is a Thanksgiving table favorite. Here, one from Laboure-Roi makes its debut at Cyrano's Bistrot & Wine Bar in Chicago's River North district.

As a freelance journalist who writes about both travel AND food, I frequently find these two passions of mine intersect deliciously. For me—someone who’d rather spend her trips abroad checking out local eateries than traipsing through museums—uncovering the culture behind cuisine is a beautiful thing. That’s one of MANY reasons why I so adore spending time in France. 

Travel with me to “TCW Travel Connection,”  the blog I write for Today’s Chicago Woman magazine. In my latest post, I wax poetic about a MOST incredible meal I had Nov. 19 at Cyrano’s Bistrot & Wine Bar, a colorful and authentic French spot in Chicago’s chic River North ‘hood. As was the case at several eateries and special events around town, Cyrano’s was celebrating the official 2009 release of Beaujolais Nouveau, a fruity, food- and wallet-friendly red wine from France. (French law mandates this wine can be released no earlier than the third Thursday in November.)

Sitting there at Cyrano’s with one of my best friends, a glass of fruity young Beaujolais in my hand, I felt myself mentally transported from Chi-town to somewhere near the Seine. If only….

Beaujolais Nouveau is a tradition.  And, traditionally, it is released and celebrated annually on the third Thursday in November.  I was first introduced to Beaujolais Nouveau wines and the French themed parties when I first sold it in Washington, DC, back in 2000.  Then, I was working for a small wine chain called Best Cellars at the Dupont Circle location.  We sold a few boutique brands, as well as the usual suspects – Bouchard-Aine & Fils and Georges Duboeuf.

Later, I worked for a wholesaler in DC and got to pour at the French Embassy each year – the biggest Beaujolais Nouveau tradition in town.  I poured the Bouchard, Duboeuf and Joseph Drouhin selections.

Beaujolais is an interesting wine.  For some, it’s likened to a sweet, juicy wine and an excuse for a party.  But, there are nuances and subtleties to the wine that make it an excellent food wine, and a fun one at that.  It is often served on American tables at Thanksgiving.  It is a fantastic aperitif.  And, it is a great conversational wine.  It’s lively and opens any fall or winter party quite well.

For some, it’s just about the party.  I have had the priviledge to work the best party at the French Embassy.  Barrels of the Nouveau get shipped in, as well as cases.  It is le festival de l’annee!

Since I’ve moved to Portland, Oregon, I no longer sell Beaujolais.  The closest I got to it was a Gamay Noir wine  produced at Adelsheim Vineyard, a wine that is actually quite elegant and complex, thanks to the gentle and thoughtful winemaking of Dave Paige. 

Gamay Noir is the principal varietal grown in Beaujolais, France – the historical province located north of Lyon, covering parts of the north of the Rhone-Alpes region, and parts of the south of the Saone-et-Loire of Burgundy.  Beaujolais is often considered a hub of Burgundy, but the climate is more reminiscent of the Rhone, with wines unique enough to be considered completely separate.  The region is known internationally for its long tradition of winemaking, uniquely emphasized by the use of carbonic maceration, or whole cluster fermentation.

There are only a few plantings of Gamay Noir in Oregon, and most of it gets blended into Pinot Noir.   A handful of Oregon wineries produce Gamay Noir, including  Amity Vineyards, who makes an interesting Gamay Noir Eco-Wine, which is organic.  Chehalem produced Cherise, a dark, lush Gamay Noir.  WillaKenzie, Brick House and Evening Lands also produce Gamay Noir wines.

Some of these wines, alongside the traditional French Nouveau, will be poured tonight at the Heathman Hotel for their Eighth Annual Beaujolais Nouveau Festival.  There are five wine-pouring stations, a wine auction, and impressive food stations presented by James Beard award-winning chef Philippe Boulot, and the Beaujolais Nouveau wine jetted in from France just yesterday!

I have been to the past three fêtes, and I certainly won’t miss it this year.  It has become my Beaujolais tradition.  My friends rally each year to take in the amazing food, fruity wine and good company hosted by the French-American Chamber of Commerce and co-organized with the Alliance Française of Portland.  Tickets are available at afportland.org.  The event begins at 6:00 p.m.  Â bientôt!

Comme chaque année, on nous vante les vertus gouleyantes de ce Beaujolais si nouveau, si attendu, si frais, fruité, porteur d’espoir, de fraternité et d’amour entre les peuples (mais pas entre vignerons)(notamment Européens).

J’ai donc, dans la rubrique “Testé pour vous”, tenté le Beaujolais cuvée 2009, parce qu’on ne se refuse rien, et surtout pas un vendreday.

Et bien je crois que nous pouvons établir une corrélation nette entre le taux de productivité et le degré d’inclinaison de ladite bouteille, l’un tombant à zéro quand la seconde oscille entre 45 et 90° d’inclinaison (et on notera toute l’importance du mot “oscille” dans ce contexte).

Sinon, c’est vrai, qu’il est gouleyant.

In vino veritas

Oggi qui in Francia si sono stappate le nuove bottiglie di Beaujolais. La città impazzisce, i bar à vin festeggiano, i parigini anche, ed è tutto un tripudio di entusiasmo, tanto che poco fa, da queste parti, un ubriaco fischiettava il Ballo del qua qua e poco dopo, sotto casa mia, tre ragazzi alticci cantavano Con te partirò, senza sbagliare le parole, tra l’altro. Però…

Però vogliamo ammettere, una buona volta, che il Beaujolais nouveau fa davvero schifo?

Jeudi 19 Novembre de 18 à 22h, Venez goûter un vin pas comme les autres…

Elaboré par Jean-Paul Brun à partir de vignes centenaires, ce Beaujolais Nouveau a une particularité : il est excellent !

Dégustation puis le verre à 3€ (ou bouteille à 7,5€), grignotages et bonne humeur compris.

34, rue Charles de Gaulle – 94140 Alfortville – Tel. 09 81 63 64 77

i once had the pleasure

of being in france on beaujolais nouveau day

if you aren’t familiar with this light & lovely red wine

{well, really, it’s purpley-pink}

here is some history…

At one past midnight on the third Thursday of each November, from little villages and towns, over a million cases of Beaujolais Nouveau begin their journey through a sleeping France to Paris for immediate shipment to all parts of the world.

Banners proclaim the good news: Le Beaujolais Nouveau est arrivé! “The New Beaujolais has arrived!”

The Beaujolais is a tasty red wine made from Gamay grapes produced in the Beaujolais region. French law states that the Beaujolais Nouveau cannot be released any earlier than the third Thursday of November, so every year on this day producers embark on a mad race to get the first bottles on the shelves.

The celebrations began as a local phenomenon in the bars and cafés of Beaujolais and Lyon, where pitchers were filled from the growers’barrels, but nowadays it’s celebrated around the world.
 

besides a delightful wine~

there are colorful bottle labels & festive posters…

{georges duboeuf}

always a favorite

the 2009 bottle