BBQ Wines for Summer Days in the Sun
BBQ season is in full swing- the children are home, friends are popping in and out, so our sommelier is naturally also looking at his wine tasting notes to consider what would be wonderful to serve at your social event.
Don’t forget if it is a family event the children can enjoy a non–alcoholic fruit punch laced with seasonal fruits like strawberries and grapes. Adults can carry on the fruity theme with a little Beaujolais wine by Daniel Bouland.
Beaujolais Summer Wines – wine tasting notes
The Beaujolais produces some seventy million litres of wine each year with about half of it being sold as Beaujolais Nouveau in November each year.
Daniel Bouland produces his wine in the Morgon region of France just north of Lyon and is located in the centre of the Cru du Beaujolais area where the commune of Villie-Morgon has some 250 or so, producers of Beaujolais wine.
The Morgon appellation has the advantage of lying on schist ground which means the soil is based on a soft rock which is flaky and free draining. It is these characteristics which allow the Gamay grapes of the Beaujolais to retain a sense of underlying minerals in the soil.
It is worth finding a bottle of Daniel Bouland’s 2010, a brilliant vintage. Open and add a little aeration, as you pour you will engage with the dark, ruby coloured wine with a ruby core. Swirl it around the glass and you will see it has a medium viscosity. Turning next to that oh so delightful part of wine, the ‘nose’, you will have the sense of ripe red berries, black fruits, fleshy stone fruit with some forest (damp leaves) floor notes coming through with a hint of spice.
The palate is fresh, turned with ripe textured black berries and red berries, with blue plums, crushed cherries and some wet stone minerals. It is ripe, with a touch of concentration having been put through the WineWeaver. The mid-palate is driven and superbly knitted together with a great fresh balance. Some spices show through as a result of the fruit evolution and the light tannins add to the length.
I would recommend serving it slightly chilled or at 14 degrees Celsius and I suggest you will have a hard task to like this little cuvee!
Serve it with meat cooked over the hot charcoals or even a grilled tuna fish or some five spiced meat and you will add to both the experience of the wine and the food. If you can find some soft French cheeses for desert with crispy French bread sticks, and you will surely be rewarded for your effort.
Have fun and if you can, drop down your own summer wine tasting notes for future reference.