Why are Beaujolais wines so versatile when it comes to food pairing? How are younger producers bringing renewed optimism to Beaujolais? What is indigenous fermentation, and how does it contribute to the complexity of Beaujolais wines?
In this episode of the Unreserved Wine Talk podcast, I'm chatting with Master of Wine and author, Natasha Hughes.
You can find the wines we discussed at https://www.nataliemaclean.com/winepicks
Giveaway
One of you will win a copy of a terrific, new book to which Natasha Hughes is a contributor- On Burgundy: From Maddening to Marvellous in 59 Tales.
To qualify, all you have to do is email me at natalie@nataliemaclean.com and let me know that you've posted a review of the podcast. I'll choose one person randomly from those who contact me. Good luck!
Highlights
What’s behind the increasing alcohol levels in Beaujolais wines?
Why are Beaujolais wines so versatile when it comes to food pairing?
How do carbonic maceration and other techniques often used in Beaujolais winemaking work?
How did Beaujolais develop a reputation for “bubblegum and banana” aromas?
How are younger producers and innovative approaches driving the current vibrant and dynamic atmosphere in Beaujolais?
What is indigenous fermentation, and how does it contribute to the complexity of Beaujolais wines?
Why are stories the best way to share your love of wine?
How would Natasha pair wine and snails?
Who’s on the guest list for Natasha’s dream dinner party and why?
What’s Natasha’s top temperature-based wine tip?
Key Takeaways
Why are Beaujolais wines so versatile when it comes to food pairing? As Natasha observes, these are crunchy wines, you take them on a picnic, you open them with charcuterie and salads and don't take them too seriously.
How are younger producers bringing renewed optimism to Beaujolais? Natasha says they’re revitalizing the region with new approaches and experimenting with indigenous yeasts.
How does indigenous fermentation contribute to the complexity of Beaujolais wines? Yeast populations in the winery and on grape skins are allowed to take over the fermentation process, resulting in more complex wines.
Join me on Instagram, Facebook and YouTube Live
Join the live-stream video of this conversation on Wed at 7 pm ET on Instagram Live Video, Facebook Live Video or YouTube Live Video.
I want to hear from you! What’s your opinion of what we’re discussing? What takeaways or tips do you love most from this chat? What questions do you have that we didn’t answer?
Want to know when we go live? Add this to your calendar: https://www.addevent.com/calendar/CB262621
About Natasha Hughes
Natasha Hughes MW graduated as a Master of Wine in 2014, winning four out of the seven prizes awarded that year, including the Outstanding Achievement Award. Natasha began her wine trade career as deputy editor for Decanter’s website but left in 2001 to begin freelancing as a journalist, specialising in wine and food. Natasha has contributed material for a number of books, and is currently working on her first solo effort, a book on Beaujolais, for the Wine Library series.
To learn more, visit https://www.nataliemaclean.com/279.
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