Cheers to Meursault with a Glass of It’s Finest

Located in the heart of the Burgundy wine region, Meursault offers all the charm and enchantment that France has become known for.  From beautiful scenery to rich history to delectable dining and fine wines, there is more than meets the eye in and around this lovely place.  If you’re looking for something to do, see, taste and experience, the Meursault area is a must-visit destination.

Meursault is an Appellation d’origine contrôlée (AOC) that is located a mere 7 km from the beautiful town of Beaune.  This quaint old village is home to the famous Hotel Dieu, once the spot of a hospital back in the 15^th century, and still remarkably well-preserved.  There is a lot of fascinating history in Beaune, from the ancient walls surrounding the area to the medieval buildings found scattered throughout, including a 12^th century clock tower.  It’s a fantastic place to cycle through or enjoy a leisurely stroll.  There are also plenty of shops and restaurants to visit and get a true feel of the Burgundy region.

Perhaps what Meursault is best known for, as are many Burgundy towns and villages, is the exquisite fine wine that is produced there.  While there are a handful of red varieties, the vast majority (nearly 98%) of the wine that comes out of Meursault is white.  To put it into perspective, of the 2.5 million bottles produced in Meursault annually, less than 50,000 bottles are red wine.

There are several classifications, or climats, of wine in Meursault which are generally divided into Northern and Southern.  Many of these are highly regarded Premier Cru, which is the second-highest classification level of wine, rated below that of Grand cru but above the basic village AOCs.  There are five climats in the north which make up Santenots, and four climats in the south of the commune.  The resulting wines typically exhibit an oak influence and are often described as “buttery”.

If you’re visiting Meursault at the end of the grape harvest, you’re in for a treat.  This is when the La Paulée de Meursault is celebrated; a spectacular luncheon tradition that began in the mid 1920’s and was once exclusive to winemakers, cellar workers, and those who lived in the surrounding community.  Today the event has grown to become an international wine festival which includes a formal dinner at the Clos de Vougeot as well as a charity auction.  The event is organized and run by the grandson of Count Lafon, who was the original event organizer.

Even if wine isn’t your forte, you’re certain to enjoy a visit to this charming little town.  Experience the heart of the Burgundy region with its rich, fascinating history, unmatched cultural pride and heartwarming picturesque landscapes.  Meursault is the perfect place to relax, unwind and explore the beautiful French countryside.  What will you discover there?

Le Beaujolais nouveau est arrivé!

The new Beaujolais has arrived!

The strike of midnight on the third Thursday of every November, France erupts in massive celebration in honor of the uncorking of the most popular French wine, Beaujolais Nouveau! This red wine is made from Gamey grapes produced in the Beaujolais province situated in the Rhone-Alpes and Burgundy regions of France. By law, all grapes in this region must be harvested by hand. Beaujolais’ fermentation process lasts a few weeks and the wine is ready to drink 6 – 8 weeks after the harvest.

Around 49 million liters of Beaujolais Nouveau are produced a year. This makes up almost half of this region’s wine production. Among that, half is exported, with Germany and Japan being the biggest markets and the United States closely following. Many Americans like to enjoy this wine on Thanksgiving, which falls a week after the wine’s release day.

Here are 10 interesting facts about Beaujolais Nouveau from http://www.winecountrytravel.com/France/beaujolaisnouveaufacts.html:

1.) Beaujolais [BOE-zjoh-lay] Nouveau is always released the third Thursday of November, regardless of the start of the harvest.

2.) The region of Beaujolais is 34 miles long from north to south and 7 to 9 miles wide. There are nearly 4,000 grape growers who make their living in this picturesque region just north of France’s third largest city, Lyon.

3.) All the grapes in the Beaujolais region must be picked by hand. These are the only vineyards, along with Champagne, where hand harvesting is mandatory.

4.) Gamay (Gamay noir à Jus Blanc) is the only grape permitted for Beaujolais. While certain California wineries may label their wine “Gamay Beaujolais” this is not the same grape variety as what is grown in France, and is quite different in taste and growing habits.

5.) Beaujolais Nouveau cannot be made from grapes grown in the 10 crus (great growths) of Beaujolais-only from grapes coming from the appellations of Beaujolais and Beaujolais-Villages.

6.) Beaujolais Nouveau owes its easy drinkability to a winemaking process called carbonic maceration—also called whole berry fermentation. This technique preserves the fresh, fruity quality of the wine, without extracting bitter tannins from the grape skins.

7.) Beaujolais Nouveau is meant to be drunk young-in average vintages it should be consumed by the following May after its release. However, in excellent vintages (such as 2000) the wine can live much longer and can be enjoyed until the next harvest rolls around.

8.) Serve Beaujolais Nouveau slightly cool, at about 55 degrees Fahrenheit-the wine is more refreshing and its forward fruit more apparent than if you serve it at room temperature.

9.) Approximately 1/3 of the entire crop of the Beaujolais region is sold as Beaujolais Nouveau.

10.) The region of Beaujolais is known for its fabulous food. The famed Paul Bocuse Restaurant is just minutes from the heart of Beaujolais, as is Georges Blanc’s eponymous culinary temple. These great restaurants have plenty of Beaujolais on their wine lists. This quintessential food wine goes well with either haute cuisine or Tuesday night’s meat loaf.

From more information visit http://www.winecountrytravel.com/France/beaujolaisnouveau.html

Fall Grape Harvest

It is the time of year where people raise their glass and toast Mother Earth. Why? To celebrate the blessings of a good grape harvest of course. Lasting from late August to sometimes the end of October, European vineyards, mainly ones in France, Italy, Germany and Spain, spend their days picking the ripe red and golden bunches of grapes which spread across miles.

The date of fruit picking varies in different regions based on geography and climate. The date also largely depends on the grape varietals, especially sugar content and ripeness of the grape skin, as each type of grape matures at a different point of time. The harvest season can last several days to a few weeks, and it definitely makes itself known to passersby with tractors lining the hillsides and groups of people moving through the rows of vines.

Harvesting is the first stage of the wine making process. Many wineries started using machines to expedite the harvest process, but some still only harvest the grapes by hand, like Beaujolais and Champagne for example. Following the harvest, the grapes are transferred to a stemmer/crusher where the stems are removed and the grapes are crushed. After crushing, the now grape juice is put into fermentation vats, where the sugar is converted into alcohol and CO2. Then the wine is transferred into different vessels for aging and at last is bottled in a sterile environment and immediately corked.

Vendanges, as the harvest season is known in France, is by far one of the biggest annual festivities in the country. Many towns have their own celebratory customs. Some have beach parties with a barbecue; in others locals line the streets as the parade goes by. No matter how the towns celebrate the grape harvest, every festival has one thing in common – an abundance of wine to enjoy!

Have a Toast in Cassis

In the tiny appellation of Cassis, some of the most distinctive white wines are produced on less than 500 acres of land. Here the grapes grow in limestone soil on the cliffs along the coast of Provence in southeastern France. In addition to ideal soil, the geography of Cassis contributes to the excellent growing conditions for the vines. Protected from the northern and western winds, the vines are kept warm through much of the season.

The wines this coastal village bear no relation to Crème de Cassis, the popular liquor made from black currants, nor the flavor descriptor “cassis” which is used to describe the flavor of black currants in wine. Cassis produces red and rose wines, but produces vastly the white wines. The white wines are known for their strong herb aromas and full-bodied flavor.

Much of the wine produced in Cassis never reaches outside of the region, due to the appellations small size and production, making a glass of the this wine of strong character all the more special for those who visit.