What’s behind the surprising complexity and variety of Beaujolais wines? How has Beaujolais Nouveau distorted the public perception of Beaujolais? What makes Beaujolais such a good value wine?
In this Unreserved Wine Talk podcast episode, I'm chatting with Master of Wine and author, Natasha Hughes.
You can find the wines we discussed at https://www.nataliemaclean.com/winepicks
Giveaway
One of you will win a copy of a terrific, new book to which Natasha Hughes is a contributor- On Burgundy: From Maddening to Marvellous in 59 Tales.
To qualify, all you have to do is email me at natalie@nataliemaclean.com and let me know that you've posted a review of the podcast. I'll choose one person randomly from those who contact me. Good luck!
Highlights
What might surprise you about the complexity of the Beaujolais region and wine?
How has Beaujolais Nouveau somewhat distorted the public perception of Beaujolais?
Where is Beaujolais connected to Burgundy?
How does soil greatly influence the quality of wine produced from Gamay grapes?
When was Beaujolais Nouveau introduced to the world and how did it affect the quality of wine produced in the region?
What was behind the declining popularity of Beaujolais in the 80s and 90s?
Which are Beaujolais’ top 10 crus?
Why are Chénas, Moulin-à-Vent, and Morgon the most structured of the cru wines?
How is the geological complexity of Beaujolais reflected in the wines produced in the region?
What’s behind the elevating prices for Beaujolais wines?
How can a vineyard gain Premier Cru status?
Key Takeaways
What’s behind the surprising complexity and variety of Beaujolais wines? There’s a lot of geographical complexity, despite it being such a small region.
How has Beaujolais Nouveau distorted the public perception of Beaujolais? Nouveau introduced the world to cheap and cheerful wines, but the quality of wine suffered in the race to compete with new, easy-drinking New World wines.
What makes Beaujolais such a good value wine? Despite increasing quality and correspondingly increasing prices, Beaujolais represents a good value compared to bordering regions.
Join me on Instagram, Facebook and YouTube Live
Join the live-stream video of this conversation on Wed at 7 pm ET on Instagram Live Video, Facebook Live Video or YouTube Live Video.
I want to hear from you! What’s your opinion of what we’re discussing? What takeaways or tips do you love most from this chat? What questions do you have that we didn’t answer?
Want to know when we go live? Add this to your calendar: https://www.addevent.com/calendar/CB262621
About Natasha Hughes
Natasha Hughes MW graduated as a Master of Wine in 2014, winning four out of the seven prizes awarded that year, including the Outstanding Achievement Award. Natasha began her wine trade career as deputy editor for Decanter’s website but left in 2001 to begin freelancing as a journalist, specialising in wine and food. Natasha has contributed material for a number of books, and is currently working on her first solo effort, a book on Beaujolais, for the Wine Library series.
To learn more, visit https://www.nataliemaclean.com/278.
228: Wine Etiquette in Different Cultures and at Festivals with Dr. Clinton Lee
227: Diversity in the Wine Industry + Vermentino Food Pairings with Sommelier Tonya Pitts
226: Navigating Big Restaurant Wine Lists + Sommelier's Key Role with Tonya Pitts
225: Pinot Noir's Heartbreaking Beauty and Moderation Tips with Wines to Find
224: Synthetic Wine, Alcohol-Free Wine and Sabering Champagne with Dragonvine's Steven Laine
223: Thriller Novel Asks: "Can You Imagine a World Without Wine?" with Steven Laine, author of Root Cause
222: Wine and Religion + Santa Ynez Valley with Adam McHugh
221: Châteauneuf-du-Pape Makes Wine from Stone with Blood From A Stone's Adam McHugh
220: Food & Wine Pairing Without Intimidation with the Interpreting Wine Podcast's Lawrence Francis
219: Powerful Wine Storytelling and Hooks with Lawrence Francis of the Interpreting Wine Podcast
218: Music Changes Wine's Taste + Restaurant Table Shape & How Much We Eat with Nell McShane Wulfhart
217: Flavour versus Taste Plus Uruguay Wines with Nell McShane Wulfhart
216: Tradeoff Between Taste & Alcohol, Chardonnay, California Wine Values with Chuck Cramer
215: California's Diverse Regions and Wines with Chuck Cramer, Host of On the Road with Mr CA Wine
214: Tips to Moderate Your Wine Consumption with Consumed Podcast Host, Jaime Lewis
213: Tasting Room Tips to Learn about Wine with Jaime Lewis, Host of the Consumed Podcast
212: Time Travel via Wine with Dani Shapiro, Bestselling Author of Signal Fires
211: Food, Wine and Family Secrets with Dani Shapiro, Bestselling Author of Signal Fires
210: Why Pay More for Wine, British Bubbly and Glassware with The Wine Bible's Karen MacNeil
209: Creating The Wine Bible: Behind-the-Scenes with Author Karen MacNeil
Create your
podcast in
minutes
It is Free
50 Tastes Of Gray
The Recipe with Kenji and Deb
Walk-In Talk Podcast
Pollyanna
The Art of War
Gastropod
Christopher Kimball’s Milk Street Radio