Beaujolais- To chill or not to chill?

Chill it. When Beaujolais is served cool- not cold- to the touch, after about fifteen minutes in the refrigerator, its flavours explode with fruit and spice. Chilling the wine is customary in the region. On Sundays jugs of Beaujolais are still set in buckets of cold water and placed under the shade of a tree in the centre of the village so that men playing boules will have something to slake their thirst.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s