Beaujolais Nouveau day of the year in Isreal

July 17, 2011

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If it’s the third Thursday in November, that means it’s a) the Thursday before Thanksgiving and more importantly, b) the arrival of Beaujolais Nouveau, the first wine of the harvest. Drunk when the wine is still young and fresh, the million cases of Beaujolais Nouveau that are shipped from France worldwide each November has become a wine world ritual, and one that is also, of course, celebrated in Israel.

For me, it marks my friend Andrew’s annual party, which he revolves around Beaujolais Nouveau, hounding his local wine stores to be sure that he’ll have enough cases to keep his friends happy. It’s sort of like my annual Thanksgiving bash, for which I order my turkey within plenty of time to thaw it and roast it for my turkey eaters. In another sense, it’s our way of keeping track and abreast of the world out there, and not getting too lost in the ways of our adopted country.

So here’s to young red wine drinking this evening — or tomorrow and through the weekend — and we’ll talk about Thanksgiving next week.

(And a little more explaining about Beaujolais Nouveau:)

AT ONE MINUTE PAST MIDNIGHT on the third Thursday of each November, from little villages and towns like Romanèche-Thorins, over a million cases of Beaujolais Nouveau begin their journey through a sleeping France to Paris for immediate shipment to all parts of the world. Banners proclaim the good news: Le Beaujolais Nouveau est arrivé! “The New Beaujolais has arrived!” One of the most frivolous and animated rituals in the wine world has begun.

By the time it is over, over 65 million bottles, nearly half of the region’s total annual production, will be distributed and drunk around the world. It has become a worldwide race to be the first to serve to this new wine of the harvest. In doing so, it has been carried by motorcycle, balloon, truck, helicopter, Concorde jet, elephant, runners and rickshaws to get it to its final destination. It is amazing to realize that just weeks before this wine was a cluster of grapes in a growers vineyard. But by an expeditious harvest, a rapid fermentation, and a speedy bottling, all is ready at the midnight hour.

Beaujolais Nouveau began as a local phenomenon in the local bars, cafes, and bistros of Beaujolais and Lyons. Each fall the new Beaujolais would arrive with much fanfare. In pitchers filled from the growers barrels, wine was drunk by an eager population. It was wine made fast to drink while the better Beaujolais was taking a more leisurely course. Eventually, the government stepped into regulate the sale of all this quickly transported, free-flowing wine.

In 1938 regulations and restrictions were put in place to restrict the where, when, and how of all this carrying on. After the war years, in 1951, these regulations were revoked by the region’s governing body—the Union Interprofessional des Vins de Beaujolais (UIVB)—and the Beaujolais Nouveau was officially recognized. The official release date was set for November 15th. Beaujolais Nouveau was officially born. By this time, what was just a local tradition had gained so much popularity that the news of it reached Paris. The race was born. It wasn’t long thereafter that the word spilled out of France and around the world. In 1985, the date was again changed, this time to the third Thursday of November tying it to a weekend and making the celebration complete. But wherever the new Beaujolais went, importers had to agree not to sell it before midnight on the third Thursday of November.

Apart from the fanfare, what makes Beaujolais Nouveau so popular? And especially in the U.S. where consumption of red wine is less than 30%? Simply put, Beaujolais Nouveau is as about as close to white wine as a red wine can get. Due to the way it is made—the must is pressed early after only three days—the phenolic compounds, in particular the astringent tannins, normally found in red wines, isn’t there, leaving an easy to drink, fruity wine. This, coupled with the fact that it tastes best when chilled, makes for a festive wine to be gulped rather than sipped, enjoyed in high spirits rather than critiqued. As a side note, it makes a great transitional wine for anyone wanting to move from white to red wines.

Finally, the race from grape to glass may be silly, but half the fun is knowing that on the same night, in homes, cafes, restaurants, pubs, bars and bistros around the world, the same celebration is taking place. It hasn’t the pedigree to be a classic wine, but it is always good. Any other opinion you may regard as boorish and uninformed.

Source: http://israelity.com/2009/11/19/beaujolais-nouveau/

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