Joseph Drouhin Beaujolais Nouveau Primeur - $13.49

Wine Details

Price: $13.49
Producer: Joseph Drouhin
Region: Beaujolais
Varietal: Gamay/Pinot Noir Blend
Container Size: 750 ML
Flavors: berry
  • Red Wine

Product Description

  • These last few years, we had become accustomed to Beaujolais Primeurs in the Burgundy style : round, ripe and full-bodied. This year, we are thrilled to see a return to what Beaujolais Primeurs used to be like. The growing season was such that it enabled the wines to preserve their vibrant red berry flavor, enhanced on the palate by a wonderfully refreshing acidity. The tannic structure is most supple and refined, making them a sheer pleasure to drink. There is no doubt that our Drouhin Beaujolais Nouveau 2006 will be enthusiastically received by all consumers around the world.
  • Maison Joseph Drouhin is a winemaking estate based in France that was founded in 1880. The estate owns vineyards in Chablis, Burgundy (Côte de Nuits and Côte de Beaune), and the Willamette Valley in Oregon. Today both Maison Joseph Drouhin and Domaine Drouhin Oregon are owned and operated by the great grandchildren of Joseph Drouhin. Beaune Clos des Mouches Joseph Drouhin is a popular wine made by the producer Joseph Drouhin from grapes grown in the Clos des Mouches vineyard in Côte de Beaune, Burgundy. Clos de Mouches is a Premier Cru vineyard, and both red and white wines are produced. White Clos des Mouches from Drouhin generally command a slightly higher price than the red wine. Joseph Drouhin also owns a winery in Oregon by the name of Domaine Drouhin Oregon. It is an American for its pinot noir and chardonnay. The gravity-fed winery is in the Red Hills of Dundee in the Willamette Valley. It was built in 1988 for $10,000,000 by Maison Joseph Drouhin of Beaune, France. Veronique Drouhin is the head winemaker.

Expert Ratings

Ratings   Vintage Source Flavors
WineSpectator - 84 Details: Bright cherry and raspberry flavors are fresh and lively in this crisp red. The texture is supple, but the wine has enough weight for food. Drink now. 10,000 cases imported. (TM) 2005 WineSpectator
2004 WineSpectator berry
WineSpectator - 81 Details: Supple and crisp, this light red shows cherry and light herbal flavors, a bit lean and tart on the finish. Drink now. (TM) 1999 WineSpectator

Food Pairings

Category Pairing
Cheese Mozzarella, Sharp Cheddar, Blue Cheese
Red Meat Curried Beef, Grilled Beef, Hamburgers, Beef Stew, Ham, Pork Chops, Curried Pork, Grilled Pork Tenderloin, Glazed Pork, Lamb Shish Kabobs, Veal, Veal Scaloppini, Salami or Sausage
Pasta & Grains Pasta with Creamy Mushroom Sauces
Poultry & Eggs Coq Au Vin, Roast Chicken with Herbs, Herb Marinated Chicken, Roast Turkey, Glazed Duck, Game Birds
Vegetables Lentil Salad, Mediterranean, Grilled, Caesar Salad
Pasta & Grains (Grilled) Tofu
Vegetables Vegetable Gratin or Stew, Grilled Vegetables
Fish or Shellfish Grilled Ahi Tuna, Sashimi
Sauces Tomato Sauce, Red Wine Sauce
Spicy Food Beef Stir Fry
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Wine Terms

Name Value
Beaujolais (boh jhoe lay)—Although this region is technically part of Burgundy, it makes its own distinctly fruity wine from the Gamay grape. Beaujolais and Beaujolais Superieur come from the Southern part of the area where the soil is mainly clay and sand. These wines are fresh, fruity, and light-bodied, inexpensive and best drunk a year or two after the vintage. Beaujolais-Village wines are made in the northern part of the district, where the soil is granite-based, and are fuller and more substantial. The highest quality Beaujolais come from the north and are known as cru Beaujolais; these bottles carry only the name of the cru, and not the word Beaujolais.
Burgundy or Bourgogne (bor guh nyeh)-this region in eastern France, known equally for the excellence of its red and white wines, consists mostly of small estates, or domaines. Although its climate and soil are particularly suited to the Pinot Noir and Chardonnay grapes, with Gamay dominant in the southern district of Beaujolais, Burgundy’s terroir is so varied that each vineyard creates distinctive wines. This wide variety accounts for not only the plethora of sublime wines coming from this region, but also for the relatively small production levels. There are five main districts in Burgundy: The Côte d’Or, The Côte Chalonnaise, Chablis, The Mâconnais, and Beaujolais. Red Burgundy is paler than Bordeaux, ranging in color from garnet to cherry or ruby, because the Pinot Noir grape has less color than the Cabernet Sauvignon or Merlot grapes. It tends to be full in body and low in tannin. The characteristic aroma is cherries and berries, with woodsy, or mushroomy accents. When a red burgundy ages, it often develops a silky texture, richness, and natural sweetness of fruit flavors. Red Burgundies are great to drink young because of their softness and fruitiness, and they are incredibly versatile companions to food.
France France is the standard bearer for all the world’s wines, with regard to the types of grapes that are used to make wine and with the system of defining and regulating winemaking. Its Appellation d’Origine Controlee, or AOC system, is the legislative model for most other European countries. Most French wines are named after places. The system is hierarchical; generally the smaller and more specific the region for which a wine is named, the higher its rank. There are four possible ranks of French wine, and each is always stated on the label: Appellation Contrôlée (or AOC), Vin Délimité de Qualité Supérieure (or VDQS); Vin de pays, or country wine; and Vin de table. France has five major wine regions, although there are several others that make interesting wines. The three major regions for red wine are Bordeaux, Burgundy, and the Rhone; for white wines, the regions are Burgundy, the Loire and Alsace. Each region specialized in certain grape varieties for its wines, based on climate, soil, and local tradition. Two other significant French wine regions are Provence and Languedoc-Roussillon, both in the south of France. Cahors, in the southwest of the country, produces increasingly good wines.