Sept Wine Focus: Shall we Beaujolais?

[Robin Garr]

Okay, Beaujolais it is. Please don't post here, with the extraneous conversation at the start. I'll start a new thread.

[Robin Garr]

No replies?

Okay, how about something different: Wines we love with food!

Variety and appellation open, but talk about our favorite food-wine pairings, test them and talk about them?

Sounds like a topic guaranteed to provoke ire and acrimonious dissent. I'm in!

[Robin Garr]

Sounds like a topic guaranteed to provoke ire and acrimonious dissent. I'm in!

[David M. Bueker]

That's about as unfocused as you can get, especially on a board where "wine as cocktail" does not play at all.

[Robin Garr]

That's about as unfocused as you can get, especially on a board where "wine as cocktail" does not play at all.

True on the fuzzy focus, David, although I thought the idea of luring out specific combinations that go beyond the ordinary might be worth some play.

Help me out here, though. If that's too un-Focused, how about a suggestion?

When I think of wines that I like with food, red Burgundy is the first thing that comes to mind. When was the last time we did a Wine Focus on Burgundy?

Mark Lipton

ETA: I see that we did Pinot Noir from Anywhere in April, so maybe it's too soon for a focus on red Burgundy. Beaujolais OTOH hasn't been covered since April 2012 and also is a wine that I call to mind when thinking of wines that I love with food

[David M. Bueker]

We bandied about the possibility of Beaujolais for the last several months. I am also thinking Syrah, but maybe when it gets a bit cooler.

I'm ready to open some Beaujolais.

[Robin Garr]

Beaujolais works for me. Good with food, too.

I like Beaujolais for a topic, but I always like Beaujolais.

I vote for Beaujolais and other Gamays.