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Cru Beaujolais

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Cru Beaujolais

Chinon00 | | Jun 24, 2007 05:09 PM

I've always enjoyed Moulin a' Vent for it's tight lead pencil quality. I once ordered a bottle of Brouilly at a cafe in Paris with a friend. We sent it back (it tasted "dead" and definitely not worth the 35 FRF that it cost). I remember saying to the waiter "I hope that this isn't a problem". He said "no, we'll just sell it at the bar by that glass. No one will be able to tell the difference". There was also an Italian/ French restaurant in Piccadilly where of course I wanted French and the SO wanted Italian. I ordered a bottle of Julienas. It was perfect with it's smooth opening and a bright tart finish for her tomato based pasta and my coq au vin. My nieces' name is Morgan. For her first birthday party I picked up a few bottles of Appellation "Morgon" ( to lay down for a few years [but they didn't survive the party with their dense dark animal/ fruit]).
Of the ten Cru Beaujolais these are the limits of my experience with them. If they are (or can be) "great" what makes them so IYHO?

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