All over France, Beaujolais nouveau is in the news. But local "new" wines have made significant inroads into the vin nouveau market. The proof is in the product. When I stopped off after work on Thursday to buy a bottle or two of Beaujolais nouveau, the fresh food market I shop at had a choice -- and tasting -- of three Gaillac primeurs and just one Beaujolais. Hats off to Gaillac wine producers for making their primeur wine a commercial success. I would say that here in Aveyron it has almost dethroned Beaujolais nouveau.
I've already tasted one Gaillac primeur, from the Domaine de LaBarthe , and was impressed by its structure and complexity. With notes of slightly peppered dark cherries -- or perhaps cranberries -- I couldn't help but think it would be a great choice for Thanksgiving dinner. I doubt it's available in the USA, but maybe some of my expat readers will be interested.
I have also tasted one Beaujolais, which sold for 5.95 euros -- as opposed to 4.70 euros for the Gaillac. Just to be nice, it will remain nameless, but suffice to say that its nose was brimming with the dreaded scents of Haribo strawberry and banana candy. My husband, rather hysterically, wanted to toss the whole bottle down the drain. I stopped him -- six euros is six euros, after all! But I bought three more bottle of the Labarthe Gaillac primeur this morning. Cheers!
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