DINING: Beaujolais Nouveau returns to wine world
I look forward to the third Thursday of November almost as much as the first day of walleye fishing season.
As the clock strikes midnight on this day, the new vintage of Beaujolais Nouveau is released to the world. Over 60 million bottles of this wine make their way from France for worldwide distribution.
This young wine, grown from the gamay grape, is very fruity, light-bodied and virtually tannin-free, making it extremely easy to drink. In fact, it is as close to a white wine as a red wine can be. It is best served chilled to really bring the fruit flavor forward.
Beaujolais Nouveau is a soft, versatile wine that is a perfect compliment to your family’s Thanksgiving dinner. Other foods that a Beaujolais Nouveau would match up well with are grilled or roasted meats, a variety of pastas and salads and even cheeses.
I buy at least two cases of George DuBoeuf Beaujolais Nouveau every year. A bottle makes a perfect Christmas or holiday gift. It is reasonably priced and is perfect for people who would like to introduce themselves to red wine.
Just the facts
• According to a French law, Beaujolais Nouveau may not be released earlier that the third Thursday of November.
• Beaujolais Nouveau is ready to be drank just six weeks after harvest.
• Beaujolais Nouveau should be served chilled, approximately 55 degrees Fahrenheit.
• All the grapes in the Beaujolais region must be picked by hand.
• Beaujolais Nouveau is a “drink now” wine; its quality does not improve with time.
• George DuBoeuf produces the number one selling Beaujolais Nouveau.
Featured martinis
Pumpkintini
In a shaker with ice, mix:
2 oz. Bols Pumpkin Smash liqueur
1/2 oz. vanilla vodka
1/2 oz. Captain Morgan’s spiced rum
2 oz. half and half creamer
Shake and strain into a martini glass. To garnish, sprinkle cinnamon on top.
Crystal clementine
Coat rim of a martini glass with orange or cherry-flavored sugar.
In a shaker with ice, mix:
2 oz. Sveka Clementine vodka (tangerine-flavored vodka)
1 oz. DeKuyper Cheri-Beri schnapps
2 oz. orange juice
Shake and strain into a martini glass. Garnish with an orange wedge or curly-cue orange twist. When I created this cocktail, I had even taken the time to muddle a couple of cherries and let them sink to the bottom of the martini glass — give it a try!
Ma’s apple pie martini
In a shaker with ice, mix:
2 oz. Amaretto
1 oz. brandy
2 1/2 oz. apple juice
Shake and strain into a martini glass. Top with whipped cream, then sprinkle with cinnamon.
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New York State wine “doggy bag” law
I have received several e-mails asking about the New York State “doggy bag” statute which allows restaurant patrons to take home partially consumed bottles of wine.
This is how it reads:
1. The restaurant must have the appropriate wine or liquor license.
2. The bottle of wine must be purchased in connection with a full-course meal.
3. The patron must consume a portion of the wine with their meal.
4. The wine must be securely resealed, placed in a “one-time tamper-proof” transparent bag which is sealed with a dated receipt for not only the wine, but for the entire full-course meal.
The law is great because sometimes you feel you have had enough.
Have a wonderful holiday season! I will be back in January.