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Georges Duboeuf Brouilly 2009
Beaujolais Nouveau is fun to uncork on the third Thursday of November—and Georges Duboeuf makes a decent one. But don’t let Nouveau get in the way of drinking the real thing: Duboeuf’s Brouilly should be permanently on the shopping list. The 2007 vintage was honoured in our 2010 International Wine Awards, but the 2009 is from a year that Duboeuf—the “King of Beaujolais,” and a man who’s made more than 50 vintages—says is his best ever. Brilliant raspberry red, loads of bright cherries and plums, kissed with oak. Best to drink it at a cool temperature.
St. Hubertus Estate Winery Oak Bay Gamay Noir
Gamay—the grape that makes Beaujolais—is also a successful immigrant to the Okanagan, where its lively freshness is often overlaid with hot, dusty sage flavours. Desert Hills, Sandhill, Twisted Tree, and Blue Mountain all make ones worth searching out. A current favourite is the Oak Bay Gamay from St. Hubertus. The 2008 vintage just coming on to the market is lighter than the 2007, more like a typical Beaujolais Villages—bright red, lively cherry and red fruit, a bit of spice, very drinkable. Chill it slightly. It’s perfect with roast chicken.
Red Wines for Earthy Food: The perfect pairing for those dusky October days of wild mushrooms, garlicky toast, and baked porkchops.
Summer’s Riesling Wines: Savour the last of summery Riesling wines.