Finally, Spring is upon us. But before we leap into the crisp rosés and chilly whites of the season, let's take a moment to contemplate some transition wines. Light, aromatic reds and full, fruity whites are perfect for this time of year when warm days can still become blustery nights. No better place to find them than the Beaujolais region of France. And since Beaujolais wines, red or white, love cheddar, how about pairing it with Baked Macaroni and Cheese? Before the oven becomes your mortal enemy, turn it on to make this comforting, crowd-pleasing classic with the recipe below; but first, let's talk about the wine.
Forget the marketing concept turned Thanksgiving tradition known as Beaujolais Nouveau. Rushed out right after harvest to reach our shores by the third Thursday of November. Though festive, it is very limited, and its popularity has all but eclipsed the region's better offerings. Let's hope that changes soon, because the great combination of grape variety, soil, location, and tradition (better referred to as terroir) is rarely expressed as well as it is here! Not that Beaujolais makes stunningly complex vino -- fun but not frivolous, these wines are for drinking, not thinking.
Beaujolais Blanc is very much like its neighbor in the Macon section of Burgundy, only it's much harder to find.
- The Domaine Dalicieux Chardonnay from Beaujolais is a lovely example of a lush full white wine with a sense of place. The mineral quality is very much an expression of the terrior of the entire area.
- Beaujolais Rouge is another matter. Made entirely from the Gamay grape, they have virtually nothing in common with the nearby Bourgone Rouge which are made from Pinot Noir. (In fact, Philip the Bold expelled the Gamay grape from Burgundy in 1395.) Different also is the winemaking method used, known as carbonic maceration, it yields a purple-hued wine with almost tropical fruity aromas, and virtually no astringency. In this process, whole clusters of grapes are placed under a blanket of carbon dioxide, and fermentation actually begins within the grapes themselves. The resulting wine is high in color and fruit and almost entirely with out tannins. These soft and easy wines are light bodied, and good with most food; they even show well when chilled on a hot day.
- Chanrion Cote De Brouilly comes from one of the 10 Cru villages. Slightly more serious, but still fruity and light, this wine offers greater complexity with hints of pepper and herbs.
- The Chateau de Pizay offers a classic example of a straight forward Beaujolais wine, right down to the shape of the bottle. It is a perfect match for simple comfort food like Baked Macaroni and Cheese. So whip up a batch as part of a spring feast or serve it with a salad for a satisfying dinner at home. But don't forget the wine!
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