Beaujolais noveau is fresh, fruity and ruby bright.
The third Thursday of November is the release date for Beaujolais Noveau, the young, juicy red wine. To celebrate, we went to Bar a vin,
Bar manager Loic showed me his ballon-tying injuries: he was not the only member of staff sporting baloon blisters. L’escargot blanc and Bar a vin were festively – and thoroughly – decorated in blue-blanc-rouge baloons to celebrate the event. It was also busy.
Downstairs, special Beaujolais-based cheese and charcuterie boards were on offer. I had a board of thinly sliced sausage all to myself. Bliss! Then I started on Christopher’s left-over Beaujolais goats cheese and Saint-Felicien, a creamy, silky cheese that’s beyond delish and works very well indeed with a light red.
All for me? I couldn’t poss… wait, no, of course I can! I ordered it.
We tried a couple of aged wines as well as this years crop. All was juicy, light and fruity. Welcome, Beaujolais and thank you Bar a vin for giving us a space to celebrate.
