by Mark Lipton » Fri Dec 13, 2024 12:07 am
When seriously cold weather grips flyover country, it can mean that our ancient furnace fails to keep up with the cold, and as a consequence we struggle to get the house up to 70 F. What's a person to do? How about defrost a bunny, make lapin a la moutarde, open a good bottle of Beaujolais and imagine yourself in a cozy little bistrot in Dijon with a crackling fire going in the nearby fireplace. In this case, that Beaujolais in question was one by the redoubtable M. Paul Brun and it was firing on all cylinders tonight. The nose wafted forth with plenty of Gamay fruit along with floral and mineral top notes. On the palate, it was smooth and silken with abundant purplish fruit and racy acidity, finishing with a tell-tale bitter note. As we contemplate making our own Gamay next year, this makes a potent argument for Burgundian (vs. semi-carbonic) vinification.
