Thanksgiving means nouveau wine - and not just from Beaujolais

Thanksgiving means nouveau wine - and not just from Beaujolais

This is the season that wines with this year's vintage date start turning up like newly minted pennies. A few early 2018s from South America, South Africa or the Antipodes have already appeared on retail shelves, courtesy of a six months earlier than ours. Beaujolais nouveau, the most famous new wine from the northern hemisphere, arrives on the third Thursday of November. And in the same week, Austrian Winemakers introduce their first wines at the Vintage Wine Taverns called Heurige.

Beaujolais nouveau is not really new. It starts in the 19th century, according to "The Oxford Companion to Wine," as the newly pressed wine from the region finished fermenting in cask on the way to be enjoyed by the city folk in Lyon. Some of the earliest maturing wines were no doubt consumed by vineyard workers celebrating the harvest. In the 1950s, as the region struggled economically, vignerons were permitted to sell more "primeur" wine to generate cash flow from each harvest.

Marketing soon took over, and "Beaujolais Nouveau Day" became unofficial holiday in France, with races to Paris starting at midnight to see who could get their nouveau to the thirsty Parisians the fastest. It's still celebrated with festivals throughout the Beaujolais region, just south of Burgundy.

Nouveau became synonymous with Georges Duboeuf, a negociant with marketing flair whose company is the largest and most well-known producer in the world – "Mr. Beaujolais. "Georges Duboeuf is still the most popular and widely available beaujolais in the United States. Beaujolais nouveau rosé. And never one to miss out on a trend.

If your wine-loving friend scoffs and tells you to beaujolais nouveau is not a serious wine, just shrug and say, "So what?" It's an annual ritual, a commemoration of the harvest. And since it arrives one week before our own harvest celebration, I often like to have a bottle on the Thanksgiving table.

Grape juice ("must") and partly fermented wine ("storm") and then the newly completed wine has not been caught on an international scale. Perhaps it is not as easily marketable as beaujolais nouveau. The tradition dates to 1784, when Emperor Joseph II decreed that people could sell homemade food and wine without a special permit. Heuriger – the singular for "heurige" – referring to "this year's," and the private taverns were a season affair at harvest time. Today they are open year-round and are especially popular in Vienna, which has several hundred wineries within the city limits. Many of these operate their own taverns.

While the tradition may not have spread beyond Austria, it has influenced the Austrian wines we drink. The continued popularity of heuriger among younger Austrians and tourists has been created for the release of their wines sooner, even as soon as possible after the harvest. Many winegrowers chafe at this, believing their rieslings and green veltliners benefit from more time in the winery cellar. This market demand is not limited to Viennese millennials, of course. We all tend to disregard the aging potential of white wines, mistakenly thinking they are for early drinking.

Some wineries in the United States have adopted the nouveau tradition. Maryland's Old Westminster Winery called "Piquette," its first nouveau release. It's a field blend of unspecified grape varieties made in the pétillant-naturel, or pet-nat, style, in which the wine finishes fermenting in the bottle, giving it sparkle and fizz.

If you've ever visited a winery just after harvest and smelled the aroma of fermenting wine, you may relive those memories with piquette. Drew Baker, vineyard manager and co-owner of Old Westminster, says "It's a simple product taken straight from the tank without any additions." "Without any additions" includes sulfur, the traditional preservative used to keep wine stable.

As a red wine, Old Westminster's Piquette resembles Italy's lambrusco, to underappreciated partners to salumi and smoked meats, such as barbecue. Or turkey, with all the trimmings.

Leave a comment

Send a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.