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It's Beaujolais Nouveau time again
Published: 11/16/2011 10:55 AM
Last Modified: 11/16/2011 10:55 AM


This is the 2010 label for the Georges Duboeuf Beaujolais Nouveau. The 2011 vintage will be released Thursday.

One minute past midnight Thursday one of the most frivolous and fun rituals in the world kicks off in the Beaujolais region of France when vintners open bottles of this year's Beaujolais Nouveau, or wines of the new harvest.

By the time the celebration is over, more than 65 million bottles of Beaujolais Nouveau will have been distributed and consumed around the world.

Beaujolais Nouveau wines are light and fruity reds meant to be consumed now. They are made from the gamay grape and are best served lightly chilled.

The wines are inexpensive, usually $10 to $13 a bottle, and go well with holiday dinners and party foods. Those who don't like red wines often find the Beaujolais Nouveau appealing.

Georges Duboeuf Beaujolais Nouveau will be the most common label in Tulsa stores. Two other brands, Laboure Roi and Mommessin, will have limited availability.







Reader Comments 4 Total
PrayingHam (last year)
One of the best evenings I spent in Paris was on this night. I spent the week collecting invitations to the bottle openings from all the restaurants I had visited and made a night of going from door to door for a glass of the "New Baby".
It was delicious!
PrayingHam (last year)
Oh yeah, it was a late night too. They don't pop those corks until 12 midnight.
Dr. Strangelove (last year)
A great tradition, but in my experience, with rare exception, Georges Duboeuf's offerings have all pretty much sucked. Too bad Tulsa doesn't get more variety.
                    
180822 (last year)
No biggie, I'm sure you can find what you want in Dallas. Why are you concerned with what's available in Tulsa?
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Tulsa World restaurant critic Scott Cherry is in his second tour of duty with the Tulsa World. He was a sports writer during his first stop, covering college football and basketball. Since returning to the World in 1992, he has been the food writer and now restaurant critic and wine columnist.

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