I’ve got Gamay on my mind.
With Halloween officially over, I can start to mention Thanksgiving without feeling queasy. You know what I’m talking about, right? Walking into the store in June and going by the “seasonal” aisle with all the Halloween flare on all the shelves. I don’t want to be that guy.
Thanksgiving is my favorite holiday. Surprise? How can you not love a holiday that’s main focus is food and wine? I don’t know about you, but it’s the one day I don’t feel bad about opening a bottle around 10:30 in the morning; when I’m immersed in cooking, to de-glaze the pan of course (not to mention it helps when you have family around for the long haul).
In my house, most of my family is vegetarian so turkey is not the main focus. We tend to go all out on the sides and of course the dessert. This year I am very excited to try out a few new inspirations. We just got some incredible locally foraged Matsutake Mushrooms into the store. I don’t know if you are familiar with them, but they are a big meaty earthy fungus. They will make a great wild mushroom and herb stuffing. And the flavor will mingle well with the French grape Gamay from Beaujolais. No, I did not say Nouveau Beaujolais.
Beaujolais in Southern France has been long overlooked by the general public largely due to the marketing genius of the makers of Nouveau Beaujolais. I dare all of you who would normally buy a bottle this year to take the Nouveau out and go for a straight Beaujolais. I don’t think you will be disappointed.
Gamay is the red grape responsible for most of the wine production of the region. A good portion of the grapes undergo a procedure called carbonic maceration. The grapes are tossed (and I do mean tossed) in whole clusters into a tank. Then it is sealed and pumped with carbon dioxide to create pressure which speeds up the fermentation process.
The original intent of the process was to create a fruity low tannin wine. The palate will often be jammy and with an almost bubblegum appeal. It can sometimes even give the wine a slight fizz. The white grapes, which make up a tiny percentage of production, are Chardonnay and the underdog but lovely Aligote.
The other delightful aspect of Beaujolais, besides its drinkability (I know, it’s silly to use that word, because in a sense isn’t all wine technically drinkable?) is its value. Most Village Beaujolais, their general version of table wine, runs between $11-18, not a bank breaker. If you want to step it up and go for a Cru Beaujolais, (labeled for the commune the estate is located, i.e. Julienas) their prices range $20-40, still a value for special occasion wines.
And if you want to try a Maine wine, I have an excellent suggestion. I recently tried the Elderberry Wine from Blacksmiths Winery, and was pleasantly surprised to find it reminiscent of Beaujolais. You’ll be happy to spend your $18-20 on a local gem. All of these are noble companions to the Thanksgiving table. Some links follow, although a few may need extra translating. Post a comment if you need some help, and I’ll guide when I am able. Cheers.
http://www.domainedesnugues.com/
http://www.chateau-thivin.com/
http://www.marcel-lapierre.com/anglais/index.php
http://www.louisjadot.com/en/wine/beaujolais-rose.php
http://www.blacksmithswinery.com/
Jen Flock is a Certified Sommelier, Cook, MF&L columnist and blogger, mother, and is always thirsty.
