STUDIO DIZZY

Le Beaujolais Nouveau est arrive !!

 

Beaujolais是指位於法國布根地（Burgundy）南方產區當年當地採收的Gamay品種葡萄所釀造..不經橡木桶存放.直接裝瓶上市的酒. 每年一到11月第三個星期四，酒界盛事非薄酒萊新酒莫屬了.因為新釀的葡萄酒未經橡木桶發酵..品嚐時主要在體驗新鮮的各式果香的感覺，每年這玩意兒都會因為當地氣候.雨水及陽光的影響而有不同的口感.喜愛薄酒萊新酒的人都想趁著這個歡欣鼓舞的氣氛與全世界同好一嚐為快..薄酒萊新酒又根據葡萄園位置，劃分為Beaujolais Nouveau薄酒萊新酒及Beaujolais Villages Nouveau薄酒萊村莊級新酒兩個等級.差異其實不太大..嚐鮮嘛 !!

 

 

今年趁著嚐鮮.朋友們弄了三瓶不同酒莊的新酒來開葷.. 分別是.Georges Dubceuf 不同等級兩支.Louis Jadot ㄧ支.. 大家夥開開心心的配上了烤牛肋條.挪威野生燻鮭魚.北海道鯖魚..... 嗯. 別問我哪一支比較好喝.. 照著我照片的順序..反過來..就對了..懂了吧.. 今年的口感呢 ?? 嗯嗯.. 跟 2003 年的口感非常類似.除了果香之外還多了草原的氣息... 給妳們看老外的報導好了..

 

 

有關今年的薄酒萊風味. 官方原文薄酒萊新酒產區報告如下： 「2006 Beaujolais Nouveau is clothed in a deep robe with purple-blue tints that are the signature of their freshness and youth. On the nose they literally explode, with a very rich and expressive bouquet of raspberry and red or blackcurrant depending on the way the wine was made. In the mouth the wine is rounded with supple tannins and a structure that makes it a lip-smacking delight, that is so particular to Beaujolais Nouveau. Similar to both 1976 and 2005, two years that are set in everyone’s memory, the sugar-acidity ratio is excellent. There is also high anthocyane content while tannins are a little above normal. In short, it is a joy to crunch in to, like a mouthful of sunshine on the eve of winter, a zest of summer that’ll bring a smile to your lips. 」

 

 

雖然在這上市的第一天有不同酒莊的三支酒來湊湊熱鬧趕趕流行.. 可是總有點意猶未盡的感覺.. 還想再試試搭配不同新鮮食材的口感及可能搭配的料理風味.. 這幾天一定得藉這個名目..再弄它個兩箱來喝喝.. 嗯嗯...這兩天..妳要不要也來嚐嚐 ??