Comments on: Quoi de neuf?

By: mike baker

mike baker — Fri, 18 Nov 2005 17:17:00 +0000

Dr. Vino-
great blog! It’s probably not watered back- most likely it is some sort of concentrate added – I’m hardly an expert on winemaking tricks- I do know that concentrate is used in the world of wine and that 2005 Nouveau has an entirely different identity, seemingly across the board, the end result of which are wines that resemble new and old world tricked-out juice.

By: Dr. Vino

Dr. Vino — Fri, 18 Nov 2005 15:22:00 +0000

Hmm, interesting. Thanks Mike for your thoughts and analysis. If they are watering back that would be a revoluion indeed. But do they need to? It wasn’t that hot in Beaujolais (unlike Spain) this summer. Cheers.

By: Mike Baker - Chicago

Mike Baker - Chicago — Fri, 18 Nov 2005 14:54:00 +0000

We tasted 4 of the Nouveau yesterday- Duboeuf, Antonin-Rodet, Depeuble and Manoir du Carra- Something very strange has happened here. Its as if all producers have agreed to shift the style/vinification methods of the wine. Instead of the pinkish red with slight purple hues, we now find very concentrated purple colors. Instead of light concentration with low intensity and medium translusence, the wines are almost opaque with higher intensity. On the nose, with the exception of Duboeuf, the banana/yeast element is all but gone. It has been replaced by sweet, juicy “concentrate” fruit. On the palate the wines are soft and sweet and rather tasty. In fact, the Nouveau of 2005 are the best they have ever been –
What is going on? Most likely, the vintners have added some sort of grape concentrate, or they are using a ‘backing-out’ process where by alcohol or water is removed. This is not unusual technology – it is practiced all over the world, even in the sacred cellars of Burgundy. The process is considered taboo by many, mainly because it strips away character, leaving behind very drinkable, soft wines that put a smile on the face of most wine drinkers. This is another point entirely. What I find so interesting here is how all of the Nouveau producers seem to have adopted this technique together – was there a conference held? By the way, when tasting thru these wines, I couldn’t help think about the plethora of “New Spanish” wines on the market now, mainly from unsung regions- these are wines that have been crafted by American importers, either as a special label for the importer, or a modernized label from a traditional house. Sneak your Nouveau into a blind tasting this year alongside Vina Alarba ($6 – 90 Points Parker) or Panarroz ($8 – 90 Points Parker)

By: Anonymous

Anonymous — Fri, 18 Nov 2005 13:54:00 +0000

I had the nouveau last evening and although I do not feel cheated by the hype it is really no more or less than I expected.
Drink it’s cheap.

FRank

By: Anonymous

Anonymous — Fri, 18 Nov 2005 13:36:00 +0000

Today I tried this year’s Beaujolais nouveau at lunch today in a small brasserie in La Muette, Paris. My fellow diner and I were distinctly underwhelmed!
Terry