Wine tasting in general may be sit-down, or walk around, when you pick and choose what you want to taste, jot down your notes, and move on.
Sit-down tasting is more formal. Servers pour the wines, you can reflect on the tastes, jot down your notes, and can re-taste after several minutes to confirm your initial impressions. Wine writers and connoisseurs prefer this style.
This Beaujolais tasting was structured differently, and very successfully, I might add.
There were less than 10 people. We were offered four cru Beaujolais (Fleurie, Brouilly, Moulin-a-Vent, and Morgon).
Then we were served four bite-sized foods to see how they complemented the wines.
Following that, we went to the kitchen of the catering company, where the tasting took place, to see the blend of ingredients, the blending, and cooking of hamburger.
While we watching, the chef prepared the burger.
Two Beaujolais (regular and village quality level) bottles were offered for us to compare them to cru level wines.
We then returned to the tasting room to enjoy the fully garnished hamburger served with a salad.
The first bite-sized food was – grilled pizza dough, wild mushrooms, caramelized onions, rosemary goat cheese mousse, mozzarella, lemon-dressed kale, grana padano cheese, and balsamic glaze. Fleurie was the best match.
Blueberry cured salmon on potato rosti with cream cheese, pickled shallots, and compressed cucumber.
Brouilly was the best match for this innovative recipe.
Red beet risotto cake, basil and goat cheese mousse and pickled beet.
Morgon matched the this presentation best
Rack of lamb lollipops, mint and pecan crumble, balsamic caviar, honey mustard glaze
Moulin-a-Vent proved to be the most successful match.
The final and “main” course, the hamburger, consisted of grass fed medium-ground beef of grass-fed beef, grainy Dijon mustard, salt and pepper, rosemary, and minced garlic, served with aged cheddar one a home-made brioche bun.
This went best with Villa Ponciago Beaujolais Village.
Beaujolais is a versatile wine, that can match flavourful food, as well as more delicate recipes like roast chicken or charcuterie platters.
At the end of the event the host presented each of us a high-end food basket (roasted pepper corns, flavoured extra virgin olive oil, BBQ sauces, and black salt from Cyprus) plus three bottles of cru Beaujolais.
Pusateri, a high-end three-store grocery chain that offers exquisite fruits, vegetables, staples, assembled the baskets. The company also offers a range of prepared foods, and catering services.
The company was founded by Mr. Pusateri, who immigrated from Sicily in 1963.
It is always best to serve Baujolais slightly chilled (13 – 14 C) top appreciate it best.
Red Beaujolais (there is a also white Beaujolais, albeit produced in minuscule quantities) is made exclusively of gamay.
There are three levels of quality
Cru Beaujolais (10 villages are entitled to this appellation – Fleurie, Morgon, Brouilly, Moulin-a-Vent, Regnie, Julienas, Chenas, Chiroubles, Coted de Brouilly, and Saint amour)
Beaujolais Village (35 Villages are entitled to use this appellation)
The most flavourful and sought after Beaujolais originate in cru appellations, exceptions not withstanding.
Morgon, 2012, Arnaud Anceneur
Garnet in colour. Made using 60-year-old vines. A round, viscous, rich and intense wine.
Pair with grilled pork loin, pheasant with cabbage, chacuterie platters.
Moulin-a-Vent, 2012, Domaine Richard Rottiers
A fine, well-structured, intense wine, emanating aromas of cherries.
Brouilly, 2012, Chateau Saint Lager
Deep ruby in colour. Aromas of ripe berries, and deeply flavoured. 87/100
Fleur de Printemps Fleurie, 2012, Maison Coquard
Aromas of cloves and Bing cherries meet the nose. A complex, medium-bodied wine.
Beaujolais Village, 2012, Villa Ponciago
Red with purplish tings in colour. Black fruit notes, especially black currant dominate. A well-balanced supple wine.
Pair with cold cuts, grilled lamb chops, grilled cheese sandwiches, hamburger.
Combes aux Jacques Beaujolais Village, 2012, L. Jadot
Medium-bodied, brilliant reed in colour. Balanced, fruity, and easy to enjoy.
Beaujolais, 2012, G. Dubeouf
An enjoyable, fruity wine suitable for pick nicks, and light fare.
A hamburger recipe you might want to try
2 kgs. Grain fed ground beef
1 nutmeg berry, grated
1 tbsp finely chopped rosemary
1 tbsp finely chopped flat-leaf parsley
1 tbsp finely chopped thyme
½ cup grainy Dijon mustard
2 tbsp or to taste salt
2 tbsp or to taste cracked black pepper
5 cloves of garlic, minced
Blend all ingredients well in a bowl.
Portion out 8 – 9 250-gram burgers
Grill medium rare
|Writer – Hrayr Berberoglu – E-mail – Read his books?
Professor B offers seminars to companies and interested parties on any category of wine, chocolates, chocolates and wine, olive oils, vinegars and dressings, at a reasonable cost.