By: Levi Reiss

This article treats one of the world’s most successful marketing campaigns – the French red wine that arrives just in time for Thanksgiving, Beaujolais Nouveau. At one minute past midnight on the third Thursday in November, this wine is released for sale.

Talk about market share, in the next 24 hours over one million cases will be sold. During the coming year, consumers all over the world will buy more than 65 million bottles. There will be about 4 million bottles exported to the United States, and 7 million to Japan and to Germany. About seven hundred thousand bottles will be exported to Italy, which makes a similar wine, Vino Novello, reviewed in our article I Love Italian Wine and Food – Vino Novello (New Wine).

What is exactly is new wine, whether Beaujolais Nouveau, Vino Novello, or some other, similar product? New wine is the first of the harvest, released in early November. The exact date depends on the country. New wines are produced by a special method, carbonic maceration, in which whole grapes ferment in stainless steel tanks, often reaching a temperature of 25 to 30 degrees Centigrade (77 to 86 degrees Fahrenheit).

This process lasts for about 5 to 20 days, and may be followed by crushing the grapes, which then undergo traditional fermentation for a few days. The exact procedure varies from one winemaker to another, but the ensuing wine is virtually tannin free. The lack of tannins implies a short shelf life. While you don’t have to drink the wine immediately, most people finish the season by Easter. Actually, in the best vintages Beaujolais Nouveau can last until the following year’s crop. In theory you could drink Beaujolais Nouveau all year long. Take my advice, don’t.

New wines are usually colored bright red or violet. They tend to be fruity, tasting of cherry, strawberry, raspberry, banana, and freshly squeezed grapes, depending on the grape variety used, the production method, and the area in which the grapes are grown. Detractors talk about bubble gum, lollipops, nail polish, and jello. Many feel that new wine tastes of grape juice with alcohol. One thing is certain, if you don’t like a given new wine, don’t store it away to try it again in two years. It won’t improve with time.

Let me present a few tidbits of information before reviewing one of the best Beaujolais Nouveau wines. This wine comes from Beaujolais region of southeastern France and is made from the Gamay grape, which was kicked out of the world-famous, neighboring Burgundy region in 1395. By law, all the grapes in the Beaujolais region must be picked by hand.

Champagne is the only other region of France that forbids mechanical harvesting. While Beaujolais Nouveau was first regulated in 1938, it dates back to ancient times when a somewhat similar wine was produced for slaves. History does not record their reaction. Let’s take a look at mine.

Wine Reviewed Georges Duboeuf Beaujolais Villages Nouveau 2006 12.5% about $13

I bought this bottle the day after the release of the 2006 Beaujolais Nouveau (November 16, 2006). It was the most expensive, and presumably the best, of all the new wines available.

Beaujolais Villages Nouveau comes from the Gamay grape variety grown in the Beaujolais region of southwestern France. Gamay grapes contain virtually no tannins, and so many white wine lovers feel at home with them. The wine is considered quite fruity and easy to drink. Unlike some of its inferior competitors, it did not smell of nail polish.

My first pairing of this wine involved chicken in a honey, garlic, and soy sauce. The wine was not very flavorful, but during the course of the meal its flavors increased somewhat. Unfortunately the dominant flavor was bubble gum, but there was a light taste of black fruit.

The next meal involved hamburgers accompanied by potatoes, Moroccan style carrots (spicy, the major spice was cumin), and a spicy tomato and red pepper salsa. The spicy food brought out the wine’s fruitiness. In particular, the wine’s acidity was a good match for the salsa’s acidity.

Then I tried this wine with kube, or kibbe, a Middle-Eastern specialty, balls of ground rice filled with ground meat. They were cooked overnight with potatoes in a somewhat spicy sauce. The wine still smelled of bubble gum after a few days. It didn’t add much to the meal, but did get a bit more expressive as it warmed up. (By the way, it was not overchilled.) It went rather well with fresh pineapple, but didn’t add anything to the other dessert of thin almond and pistachio biscuits.

I didn’t have any French cheeses to accompany the wine, so I had to settle for Italian cheeses. Asiago cheese is nutty-flavored, fairly strong cheese from northeastern Italy. In its presence the wine was moderately fruity. This Beaujolais Nouveau was pleasant but a bit thin in the face of a somewhat overripe Pecorino Toscano from the Tuscany region of Italy.

Final verdict. For many years I have not been a fan of new wines. I taste them every year, and am always willing to change my mind. This overpriced Beaujolais Nouveau gave me no reason to budge an inch. As we said every September (or earlier) when our baseball team was eliminated from the pennant race, wait ‘til next year.

Levi Reiss has authored or co-authored ten books on computers and the Internet, but to be honest, he would rather just drink fine Italian or other wine, accompanied by the right foods. He teaches classes in computers at an Ontario French-language community college. His wine website is www.theworldwidewine.com

by John Pawlett

Although the four main flavors - sweet, salty, sour, and bitter are all your tongue is really capable of tasting, the long lasting impression that wine leaves in your mouth is far more complex. When you drink or taste wine, your taste buds and your sense of smell are involved, adding to the way you interpret wine overall. The flavors, aromas, and sensations that wine is comprised of provide the interaction that you taste when you sample wine.

Sweetness is something that wines are well known for. With most types of wine, grapes are responsible for the sweet taste. Grapes contain a lot of sugar, which breaks the yeast down into alcohol. The grapes and yeast that were used to produce the wine will leave behind various sugars, which your tongue will be able to quickly detect. Once your tongue detects these various sugars, the stimulation of sweetness from the wine will be ever so present in your mouth.

Alcohol is also present in wine, although your tongue doesn’t really know how to decipher the taste of alcohol. Even though the tongue doesn’t really taste alcohol, the alcohol is present in the mouth. The alcohol found in wine will dilate blood vessels and therefore intensify all of the other flavors found in the wine. After you have samples a few types of wine, the alcohol level can easily have an effect on your taste buds, making it hard to distinguish other drinks that you may have.

Another flavor is acidity, which will effect the sugars. With the proper balance of acidity, the overall flavor of wine can be very overwhelming. Once you taste wine that contains it, the flavor of the acidity will be well known to your tongue. Although acidity is great with wine, too much of it will leave a very sharp taste. With the right levels, acidity will bring the flavors of the grape and fruits alive in your mouth - providing you with the perfect taste.

Yet another effect of flavor are tannins, which are the proteins found in the skins of grapes and other fruits. If a wine has the right amount of tannins, it will give your tongue a great feel, and bring in the sensations of the other flavors. Once a wine starts to age, the tannins will begin to breakdown in the bottle, giving you a softer feel to the taste. Tannins are essential for the taste of wine - providing the wine has been properly aged.

The last flavor associated with wine is oak. Although oak isn’t put into the wine during the manufacturing process, it is actually transferred during the aging process, as most wines will spend quite a bit of time in oak barrels. Depending on how long the wine is left in the oak barrel or cask, the ability to extract the flavor will vary. Most often times, wine will be aged just enough to where the oak taste is visibly there - and adds the perfect sentiment to the taste.

Although there are other flavors involved with the taste of wine, they aren’t as present as those listed above. The above flavors are the most present in wine, and also the flavors that you need to get more familiar with. Before you try to taste wine or distinguish flavors, you should always learn as much you can about the components responsible for the flavors. This way - you will know more about what you are tasting and you’ll truly be able to appreciate wine.

By Chris Miley

If you’re as passionate about collecting wine as I am then you’ll want to be sure that you are storing your valuable wine collection in the best possible cellar conditions. Conditions that will allow your wines to age slowly and develop complexity …

Recently, I released an amazing new digital book called “How To Build Your Own Wine Cellar” that reveals all the strategies you need to start your own cellar. This book grew out of my own research into building several wine cellars plus it answers all the questions I was asked by other people when they knew I was writing this book.

Imagine selecting a bottle of wine from your own cellar to accompany a special meal … Imagine being able to purchase wine by the case when you visit a winery or spot a bargain, knowing that you can store it at the correct temperature until it is ready to drink …

It is not difficult! This is a simple, straightforward guide that you can use right now to build your own cellar.