10/30! 6pm! Meet the Winemaker: Beaujolais’ Yohan Lardy in NYC

We are very pleased to have Yohan Lardy in the shop this Tuesday, 10/30, pouring some of his excellent Cru Beaujolais and chatting about his work in the vines, making some of the best Gamay out there. Yohan is obsessive about terroir, and each of his cuvées demonstrate a unique aspect of Beaujolais' various villages. His are wines of vibrancy; bright, cheery red fruit meets finesse and minerality for some truly knockout bottles.   Whether planted on granite, quartz or manganese, Lardy's wines are irresistible. He is the 5th generation of his family to make wine in Beaujolais, but only started his own label for the 2012 vintage. He uses no pesticides or herbicides, instead allowing ... Read More »

2015 Fleurie from Clos de la Roilette

To understand how important producers like Roilette have been, it's worth keeping in mind that as recently as 10 years ago Beaujolais was a region that virtually no serious wine-lover would look to. Check any leading wine store's catalogue from back then and the Beaujolais section – if there is one – will be dominated by George Duboeuf's mass-produced wines. Of course, the more boutique shops in New York have since discovered the great artisans that work Beaujolais' unique terroirs – without the manipulations and yeast additions that make all the wines taste like vaguely like banana. And of those artisans, Alain Coudert would be on anybody's short list of the very best. Coudert is ... Read More »

Grain & Granit: Charly Thévenet’s 2010 Regnie

We go on and on about cellaring Beaujolais: it's inexpensive, matures beautifully and on a reasonable schedule (years, not decades), and the mature experience just doesn't tend to be as available on the secondary market. And we've also said it is time to start paying attention to Beaujolais' new generation of top producers. Well, today we confirm everything above, except for that bit about not finding mature examples. Because, thanks to a new generation star, Charly Thévenet, we've got gorgeous wine in stock from a stellar vintage with half a decade of bottle age. Son of Jean-Paul Thévenet (a bona fide member of the Gang of Four) Charly is a true Beaujolais princeling. A good experimenter, ... Read More »

The Story of the Chick’n Shack sandwich and the Three Cru Beaujolais

Beaujolais is perhaps the most versatile wine to accompany almost all foods. Probably not good with a caramel stout brownie sundae float, but I have not tried it. However, in Lyon, a town that celebrates food, Beaujolais is served with virtually everything. A salad with warm chicken livers in a mustard vinaigrette? Check. A spinach salad with lardons and warm vinaigrette made with the bacon fat. Cool bottle of Beaujolais--yes! Salmon? Very nice with Fleurie. A roast chicken and Regnie? Yes please. Steak and fries: Morgon. Blood sausage and Chiroubles? Why not. Let's say you want Thai food and it is kind of spicy. The fruit in 100% Gamay Beaujolais and Cru Beaujolais can handle the heat ... Read More »

Beaujolais Nouveau Done Right: Pierre-Marie Chermette

It’s easy to dismiss the Beaujolais Nouveau as marketing hype. After all, there’s a lot of marketing, and there’s a lot of hype! But there is also something joyous and wonderful about tasting incredibly fresh and fruity red wines from the vintage that has just been completed. And for those of you who think of Thanksgiving as a harvest festival, what wine could be more appropriate? There is another reason to try Beaujolais Nouveau this year. 2014 is being touted as an exceptionally good vintage for Beaujolais. Pierre-Marie Chermette believes it is the best vintage since 1947! You may or may not remember the '47s, but in any case this will be your first opportunity to try and judge ... Read More »

Coudert’s 2012 Clos de la Roilette Fleurie and Cuvée Christal

The New York Times' Wine School may be focused on Julienas, Cotes de Brouilly and Beaujolais Village, but all of us at Flatiron have love for each and every one of the Beaujolais Crus.  And this week my wife and I showed that love and had a little Clos de la Roillette school of our own! First, we drank a bottle of the Coudert's 2012 "Cuvée Christal," the family's "entry level" wine.  What an entry!  It's totally open and forward: the nose has the classic floral Fleurie aromas; it's super-fresh on the palate, with the taste of fresh picked raspberries and a subtle mineral note.  And it's texturally perfect,with the succulence -- again -- of fresh fruit, and with very fine tannins on the ... Read More »

Top 7 Beaujolais for the New York Times Wine School

Beaujolais is one of our true loves!  So we're just thrilled that Eric Asimov has made it the subject of the second installment of his New York Times' Wine School. How much do we love Beaujolais?  Well, there's no other wine that the folks at the wine shop take home and drink more often.  It's so yummy, so affordable, and so good with so many foods and on its own, that it wins out night after night. We love it so much that Jeff did an 8-part series of blogs on Beaujolais and its Crus.  We love it so much, we've got over 30 Beaujolais on the shelf -- we think that's more than any other shop in America. And that selection's key because, as usual, Eric's recommendations sold out within ... Read More »

Cru Beaujolais: Focus on St. Amour and Chenas

This is the 8th and final part in my serious on the Crus of Beaujolais. Part 1 was a survey of all 10 Crus, Part 2 was a focus on Moulin a Vent, Part 3 was a focus on Morgon, Part 4 was a focus on Fleurie and Part 5 was a focus on Julienas.. In Part 6 we looked at both the Cote de Brouilly and Brouilly. Part 7 was Regnie and Chiroubles. Today we'll finish up with the two remaining crus, St. Amour and Chenas. It is tempting to assume that, because I am covering them last, I hold St. Amour and Chenas in least regard among the 10 Crus. This is far from the case. It is true that, when you browse our selection of Cru Beaujolais (we have over 60 right now!), you do not encounter very many examples ... Read More »

Cru Beaujolais: Focus on Chiroubles and Regnie

This is part six in a series on the Crus of Beaujolais.  Part 1 was a survey of all 10 Crus, Part 2 was a focus on Moulin a Vent, Part 3 was a focus on Morgon, Part 4 was a focus on Fleurie and Part 5 was a focus on Julienas.. In Part 6 we looked at both the Cote de Brouilly and Brouilly. Today we'll examine Regnie and Chiroubles. Well, we've done all the big and famous Crus, but the little ones are still worth talking about. And drinking! But they are small, and they do not have many important examples, so we can deal with them two at time. Today, I'll talk about Regnie and Chiroubles. In the next and last post in this series, we'll wrap it up with St. Amour and Chenas. Regnie and Chiroubles ... Read More »