Makarios

About Wine

Grands Vins de Bordeaux The Grape Varietals The wines of Bordeaux are almost always a blend of two or more varietals. In that, they differ from those of Burgundy. In Gironde, there are several different grape varieties, both red and white, whose flavours complement each other and which, in varying proportions, give the wines their character. There are nine main varietals. RED VARIETALS

MERLOT the king of the Pomerol vineyards, is also widespread in Fronsac and Saint-Emilion. On the great “terroirs”, Merlot gives incomparable strength, complexity and roundness. CABERNET SAUVIGNON is the great varietal of the crus classés of the Medoc and the Graves. In poor, stony soil, it thrives the heights of elegance. CABERNET BLANC is found in all the Bordeaux appellations and more generally, in South West France and the Loire Valley. But it is the soils of Saint-Emilion that bring out all its elegance and complex aromas. PETIT VERDOT is a minor varietal, but still a favourite in the Medoc. It is a traditional feature of the greatest of the grands crus. It is a late variety, high in colour and alcohol.MALBEC and CARMENERE have become hard to find as these are fragile varieties and are gradually being abandoned.

WHITE VARIETALS

SEMILLON is the grape par excellence for sweet whites and has made the reputation of Sauternes, among others. But it also produces high quality dry whites. For over two hundred years it has been the main white grape in Bordeaux.

SAUVIGNON is the principal variety used in dry white wines of Bordeaux. Hardy and productive, it gives lively, structured wines with a good ageing potential.

MUSCADELLE is used occasionally to add a fine floral note to dry whites.

Le Beaujolais Nouveau est arrivé!

What is so special about this traditional event that brings crowds together in a universal festive mood every year. The fever starts, of course, from the Beaujolais vine growing region, in France, and spreading across all the continents. French people meet in village gatherings, private parties, bistrots and wine bars on the 3rd Thursday in November which was officially fixed by the French viticultural authorities, to savoir this absolutely unique wine on the first day of its release.

After the Second World War, AOC wines could only be sold by gradual introduction periods that had been fixed for each production zone. The turning point came when this law ended in 1951, and wine producers were authorized to release AOC wines before 15th December, but the viticultural representatives of regions producing early drinking wines wanted even an earlier date. They were successful in their appeal for a preferential regime for an early release. However, to avoid having the wine arrived in varied condition, a new decree in 1985 fixed the 3rd Thursday in November for the release of the Beaujolais for both the transport and celebration. This date could be considered the official anniversary of new wines. By mutual agreement, winemakers, brokers, suppliers and export centres work together to ensure that the Beaujolais Nouveau will arrive on the market in countries all over the world on 15th November, despite very strict quality checks (obligatory tasting and official approval).

But the Beaujolais Nouveau isn’t really new ! For centuries, only “new” wines were drank or mainly drank, for the good reason that man did not know how to age wine. Man did not know how to protect wine from oxidation and so could not keep it for too long a time before it turned to vinegar and it was simpler to drink it straight away. In the XIth century, winemakers and merchants sold their Beaujolais wines very early. The wine finished fermenting in the barrel during the time it traveled, on horse drawn carts or in barges on the Saone River to Lyon and its neighboring areas. It was popular and flowed liberally, normally sold in pubs by the glass and in jugs…. When Beaujolais Nouveau finally made its debut in Paris, its success was overwhelming and soon, it was heading for more conquests throughout the world.

In France, thanks to a better understanding of the phenomena linked to whole bunch vinification and the opening of many wine cooperatves, Beaujolais has improved tremendously, and this results in products with truly recognizable characteristics. Much efforts to promote the Beaujolais Nouveau were undertaken by local brokering houses and especially the Union Interprofessionnelle des vins du Beaujolais (U.I.V.B.) which was created in September 1959. The “le Beauolais Nouveau est arrive” slogan was coined around this time

Beaujolais Nouveau : the wine

The name Beaujolais itself seems to summon up a feeling of youthful joy, of spring, of Phto of Landscapesunshine. Yet, it is hard to believe that just before harvest, the Beaujolais winegrower may have to battle dreadful hailstorms that can wipe out a whole crop in minutes. Thus, the Beaujolais is truly a celebration wine that brings happiness, especially to the people living in this region.

The grape varietal is the Gamay Noir ? jus blanc (black grapes with white juice), vinified in the same way as all other wines in this region, the only difference being that the winemaker macerates it for a shorter period of time (maximum 4 to 5 days) so that the wine remains fresh and easy to drink, aromatic and fruity. Only Beaujolais and Beaujolais Villages can be sold as Beaujolais Nouveau, the former providing two-thirds of the total volume put onto the market.

At the end of the 19th century and the beginning of the 20th, the first Beaujolais of the year served in Lyon came mainly from a zone formed by the communes of Saint-Etienne-des-Oullieres, Saint-Etienne-la-Varenne, le Perreon and Blace where the grapes ripened very fast allowing for an early harvest. Today, the wine from the whole of both Beaujolais and Beaujolais Villages provides Beaujolais Nouveau.

Characteristics : the sparkling robe is a tempting shade of light red, the color of red currants or cherries, sometimes ruby with purple. With an exceptional harvest at the best temperature, Photo of Landscapeit is well balanced, serious with a good structure… offering aromas of cherries, kirsch, and raspberries… and sometimes floral scents. In the mouth, you will discover a lively wine that is fruity, light, tender and supple. It is a wine not to be taken seriously, pleasant and light-hearted, and should be drunk between 10Ëš and 14Ëš C (46Ëš to 54Ëš F), between the 3rd Thursday in November and the end of the following January but there is no “sale by date” on it and some will still be very enjoyable a lot later…

The eleven Crus of the Beaujolais: While we are on the subject of Beaujolais, it is interesting to note that the region can be divided into two parts : the Bas Beaujolais in the south, just beyond Villefranche-sur-Saone where the soil is largely sandy thus favoring lighter and earlier-matured wines, producing most of what is known as the Beaujolais Nouveau. In the north, between Macon and Villefranche, there is more granite in the soil. From here come the fuller, fruitier wines of the Beaujolais Villages and the eleven crus. These special villages have the privilege of selling their wine just under their own names (North to South) : St-Amour, Julienas, Chenas, Moulin-a-Vent, Fleurie, Chiroubles, Morgon, Regnie, Brouilly, Cote-de-Brouilly, St Veran.

Today, the Beaujolais Nouveau is fast gaining popularity in Asia too, it being a light wine that goes very well with the cuisine in these countries ! An average 400,000hl or some 55 million bottles of Beaujolais Nouveau is consumed each year (the maximum authorized volume is 600,000 hl), and 55% of this is exported out of France, to nearly 200 countries!