image from www.belleandjerome.co.uk

Beaujolais Day 2011

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image from www.belleandjerome.co.ukIt’s Beaujolais Day!

If this means nothing to you, listen up. (And if it does mean something, go get in line at the Hilton now – you know you need to).

Here’s a quick primer: In the Beaujolais region of France, it has long been tradition to share the first press of the year’s harvest with the townspeople on the third Thursday in November.

This unaged, “nouveau” wine made from Gamay grapes is a fruit-forward, sometimes grapey wine in bright purple-pink tones, meant for light-hearted enjoyment, kicking off the holidays and copious good times. (Wine snobs will thrust that nose in the air, turn on their heels and scurry away from such a thing, however.) It’s also a great wine to bring to Thanksgiving dinner.

Read: 10 Fascinating Facts about Beaujolais Nouveau.

Click through to learn about free Beaujolais Nouveau samples:

Anyway, this has become quite the thing, and it’s reached far beyond its French origins. It’s become so popular to share these “nouveau” (new), or first-taste wines, that even our local wine trail celebrated its Wine Just Off the Vine event the prior two weekends.

However, the original Beaujolais Nouveau is released no earlier than today. You can pick it up in any state store, or try one of these places for a sample or food pairing.

Free tastings from the PLCB:

Flinchy’s also has food pairings, focusing on Beaujolais Nouveau’s match with poultry, including turkey. Also, for every bottle of Beaujolais Nouveau, you’ll get a tasting plate featuring brie and Camembert cheese and cured meats, including salami, prosciutto or sopressata.

Enjoy flights of four Georges DuBoeuf’s Beaujolais Nouveau wines for $15 in Trevi 5 and the Circular Dining Room tonight – no reservation required.

Meanwhile, tonight through Sunday, the Hershey Grill and The Forebay will feature special Beaujolais Nouveau-themed menus. For reservations, (717) 534-8601.

Beaujolais Nouveau also is available in Fine Wine & Good Spirits stores across the Commonwealth.

Cheers!

Sara Bozich
Author: Sara Bozich

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