On the THIRD THURSDAY OF NOVEMBER, the wine world gathers to celebrate the first wine of the vintage - BEAUJOLAIS NOUVEAU.
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How did a wine that should be despised by wine snobs become one of the most celebrated beverages in the world? Well, great marketing for one. Georges DuBouef declared "Beaujolais Nouveau est arrive" in 1985 and the wine world chanted with him. Beaujolais Nouveau is made from the gamay grape in the region of Beaujolais (a "sub-region" in Burgundy, France), not to be confused with CRU Beaujolais - a wine I have often championed as an inexpensive alternative to Red Burgundy. The Nouveau version, despite being made from the same grape, is made into a wine via a process called "carbonic maceration" - a process where whole clusters are tossed into a tank and sealed to "spark" a fermentation from inside the grape and cause them to essentially explode. The juice is pressed off its skins and immediately bottled for release at 12:01am on the third thursday of November every year. Due to the nature of the fermentation, many of the Nouveau wines don't go through a complete fermentation from sugar to alcohol resulting in wines with some residual sugar. Additionally, the yeast strain for carbonic maceration gives the wine a uniquely bubblegum, blueberry, and banana quality on the nose and palate. The wines are not intended to be aged and should be consumed within the first few months of their lives. Additionally, many of the nouveau's are bottled without sulfur which also prevents the wine ability to age. While the traditional Nouveau wine comes from Burgundy, other producers around the world have followed suit to create their own iterations. Samantha Sheehan of Poe Wines created the first in California with her Pinot Nouveau from Monterey county. The wine is made via carbonic maceration, sans-soufre (no sulfur), and hand bottled, and sold out immediately.

Poe Wines
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SONY A7S II
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SONY 24-70mm f/2.8
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RODE MIC PRO
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DJI MAVIC PRO
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AMANDA MCCROSSIN
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GARRETT LEIGHT (Amanda's Glasses)
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EDITING BY NORBERT ADAMKO
@norbertadamko
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PRESS RESTAURANT, Napa Valley
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