Domaine du Clos Verdy Chiroubles 2004 12.9% alcohol about $14.50
My first meal consisted of a barbecued rib eye steak in a homemade sauce of ketchup, horseradish mustard, garlic, pepper, and fresh lemon juice, accompanied by fried potatoes. The wine was nice and fruity with a pleasant acidity that cut the grease. After finishing the meal, the wine was enjoyable on its own. As you know, Beaujolais wines have little tannins, which is one reason that many people who donít like red wine like Beaujolais. The relative lack of tannins was no problem with this steak.
My next pairing was with a slow-cooked beef stew and potatoes. The wine was very fruity and quite pleasant but not complex or powerful. My final meal involved poulet chasseur (chicken cacciatore) that I made with a lot of care. The wine was round and fruity but short. I wonder if it would have been better with a Bresse chicken.
Final verdict. I first started drinking Beaujolais decades ago, in part because I was no fan of tannins. Then I sort of dropped Beaujolais with the exception of the yearly tryst with Beaujolais Nouveau. This bottle was my first Beaujolais Cru wine, and I cannot say that I was particularly impressed. There are ten Beaujoalais Crus. I will taste at least one more somewhere along the line, but not before tasting many, many other French wines.Click to access the original article