A Beaujolais that we love

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Let’s face it: Beaujolais gets a bad rap.

It was popular in America in the 1970s when most Beaujolais that made it to the U.S. were cheap and forgettable.

Then came the Beaujolais nouveau craze of the late 70s and 80s. Marketers pushed young, just-bottled Beaujolais every year on consumers like Coca Cola.

The good news is that in the last five years, we’ve been seeing more and more of the good stuff make the Atlantic crossing, like this awesome Chermette that we’re loving here at Vino Vino.

It’s got that technicolor fruit that we look for in lovingly cultivated Gamay (the grape from which Beaujolais is made) and it has that zinging acidity that makes Beaujolais so food-friendly when it’s made in an unmanipulated style.

Chermette, btw, is the Beaujolais poured in all the great wine bars of Paris, like Willis.

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