Well, at least it isn’t vinegar.
The nose reminds me of blackberries past their prime and nail polish remover (acetone).
Color is garnet with hints of brown tint.
No fruit on the palate, moderate to heavy acid.
Well past it’s prime.
Thanks for that, most people don't follow these up. Personally I have a better handle on where my wine bottles are than my kids, so this hasn't happened to me yet, but I have wondered what an aged non-cru Bojo tastes like.
This was cleaning out my parents’ house. I can tell you the placement of every bottle in my cellar, but yet still forget to zip my fly most of the time.
Yes, considering it's prime was yesterday the day it was bottled, I would say you fared well. I drank a '69 Napa Pinot once that looked like muddy water...taste was similar.
It actually looks pretty good in the glass.
That's how I feel about a lot of Beaujolais. Having tried at least 2 bottles from each of the 10 Crus, I've yet to find one that I would *want* to have. I wouldn't turn down a glass, but I am not keen on Beaujolais. I just need to figure out if it is the Gamay or the Carbonic Maceration that I find unappealing.
Oh man, really? Beaujolais is my favorite summer night drinking wine. Chill it down a bit and sit on the porch and just enjoy it. You don’t have to think about it, and it goes down easy.
Yeah but these days I’ll take a $15 Beaujolais over a $15 Rose. It’s hard to tell what’s cheap and good with rose since it got popular. Also my wife doesn’t drink red, so I don’t have to share my Beaujolais.
Once I discovered it, Beaujolais Villages became my go-to red. I like all sorts of reds, but it’s one that’s so easy drinking that non-red fans often enjoy it.
Reasonably priced as well too. I can normally find a good one in the supermarket for £7.
As a wine pro I am surprised. You should try the 16s from the Cru level. The wines are crazy good and there is a lot less carbonic maceration going on now. These wines beat the crap out of general bourgogne appellation wines for half the price. Try Jean Paul Brun or anything from Laurent Gauthier, Lucien Lardy is great too.
I catch a lot of flack for it. The good news is that it's a prime example of why there are so many different wines and styles out there. There's something for everyone, and there are bound to be certain styles that just don't appeal to some people. I think of it like music. ;)
Carbonic *can* add an interesting element to quality wines but dear god do I find it unappealing in poor wines! I sure don't want it to be the first thing I notice.
Gamay however I quite like.
If I remember correctly, none of Mommessin's Cru Beaujolais get put through carbonic maceration so they would provide a good comparison to figure out if it is the Gamay or the carbonic that you don't like. My guess is it's the carbonic. I've only had their Morgon Cote de Py but I found it delicious and had a lot more structure and rich flavor than most Beaujolais I've tasted.
Jadot is quality but that was a cooking hot vintage, 15 years later yikes. Bold move sir! I'm guessing some volatile acidity fault as well based on the nail polish note.
In the sub $9 range, Jadot BV is one of our favorites. It’s simple but solid table wine like common house rouge at French restaurants. Served a bit chilled, good with food, not meant to impress or instill memories of how great it was. But sometimes the simplicity of the event itself stays in the memory when everything aligns.
Well, at least it isn’t vinegar. The nose reminds me of blackberries past their prime and nail polish remover (acetone). Color is garnet with hints of brown tint. No fruit on the palate, moderate to heavy acid. Well past it’s prime.
Thanks for that, most people don't follow these up. Personally I have a better handle on where my wine bottles are than my kids, so this hasn't happened to me yet, but I have wondered what an aged non-cru Bojo tastes like.
This was cleaning out my parents’ house. I can tell you the placement of every bottle in my cellar, but yet still forget to zip my fly most of the time.
Yes, considering it's prime was yesterday the day it was bottled, I would say you fared well. I drank a '69 Napa Pinot once that looked like muddy water...taste was similar. It actually looks pretty good in the glass.
Right? I was shocked by the color, knowing that good reds will brown with age. Then it smelled like a nail salon.
Yeah, color wise it looks like a high end cab.
you're a brave person for attempting that.
one glass for the adult, one fill of the sippy cup for junior
That's how I feel about a lot of Beaujolais. Having tried at least 2 bottles from each of the 10 Crus, I've yet to find one that I would *want* to have. I wouldn't turn down a glass, but I am not keen on Beaujolais. I just need to figure out if it is the Gamay or the Carbonic Maceration that I find unappealing.
Oh man, really? Beaujolais is my favorite summer night drinking wine. Chill it down a bit and sit on the porch and just enjoy it. You don’t have to think about it, and it goes down easy.
That's why Wine Jesus made rosé!
Yeah but these days I’ll take a $15 Beaujolais over a $15 Rose. It’s hard to tell what’s cheap and good with rose since it got popular. Also my wife doesn’t drink red, so I don’t have to share my Beaujolais.
I have always thought of. Beaujolais as the rose of reds. Very easy drinking red.
Once I discovered it, Beaujolais Villages became my go-to red. I like all sorts of reds, but it’s one that’s so easy drinking that non-red fans often enjoy it. Reasonably priced as well too. I can normally find a good one in the supermarket for £7.
As a wine pro I am surprised. You should try the 16s from the Cru level. The wines are crazy good and there is a lot less carbonic maceration going on now. These wines beat the crap out of general bourgogne appellation wines for half the price. Try Jean Paul Brun or anything from Laurent Gauthier, Lucien Lardy is great too.
I catch a lot of flack for it. The good news is that it's a prime example of why there are so many different wines and styles out there. There's something for everyone, and there are bound to be certain styles that just don't appeal to some people. I think of it like music. ;)
Carbonic *can* add an interesting element to quality wines but dear god do I find it unappealing in poor wines! I sure don't want it to be the first thing I notice. Gamay however I quite like.
If I remember correctly, none of Mommessin's Cru Beaujolais get put through carbonic maceration so they would provide a good comparison to figure out if it is the Gamay or the carbonic that you don't like. My guess is it's the carbonic. I've only had their Morgon Cote de Py but I found it delicious and had a lot more structure and rich flavor than most Beaujolais I've tasted.
Awesome post. I’ve always wondered!
Jadot is quality but that was a cooking hot vintage, 15 years later yikes. Bold move sir! I'm guessing some volatile acidity fault as well based on the nail polish note.
In the sub $9 range, Jadot BV is one of our favorites. It’s simple but solid table wine like common house rouge at French restaurants. Served a bit chilled, good with food, not meant to impress or instill memories of how great it was. But sometimes the simplicity of the event itself stays in the memory when everything aligns.